Sweet

Upside Down Pomegranate Cake

Happy New Year! I hope you all have had a fabulous celebration last night and are well recovered to face Monday this year!

So this is my attempt in 2018 to stay true to the core of Kitchen Therapy – home cooking.

This is a twist on the pineapple upside down cake – I had a bunch of pomegranates left which I had the urge to bake with. I tried this upside down version paired with a citrus vanilla cake and the mistake I made was to not line my cake tin like a sensible person – which is why some of my pomegranates fell off unappealingly – but that’s the joy of home baking and cake – as long as it tastes good, who cares?

So, please do line your cake tin at the bottom for ease and a much prettier cake than mine!

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The Recipe
Serves 8

Ingredients

  • 1 cup pomegranate arils
  • 2 tsp castor sugar
  • 1 tsp corn flour
  • 1 tsp lemon juice
  • 1 1/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, soft
  • 1/2 cup castor sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 2 tsp lemon zest
  • 1/2 cup milk

Instructions

  • Stir the pomegranate with the sugar, lemon juice and corn flour and set aside.
  • Preheat the oven to 200°C and grease and line a 9” cake tin with butter paper/parchment paper.
  • In a mixing bowl, whisk the butter and sugar until light and creamy.
  • Add the eggs, vanilla and lemon extract and whisk for a few more minutes.
  • Then add the lemon zest, baking powder, baking soda and salt and give a few stirs.
  • Then alternate between the milk and flour three times, starting with the flour and folding the batter lightly, careful not to over mix.
  • Spread the pomegranate at the bottom of the cake tin.
  • Pour the cake batter over the fruit and even out the top with a spatula.
  • Bake for 25 minutes.
  • Allow the cake to cool for 5 minutes in the tin before turning out on serving plate.
  • Gently remove the butter paper.
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