Yogurt Cake with Pomegranate Syrup

Photo: Tasteful Tart

This beautiful moist yogurt cake is gently spiced with freshly ground cardamom and crowned with pomegranate syrup and seeds to finish. Spectacular.

Remember when you seed your pomegranates, the juice stains everything – from your hands to your clothes and your kitchen cutting boards. There are quite a few video tutorials on You Tube of different techniques. I usually tackle a few pomegranates at once as you can freeze the seeds. Just make sure the seeds are dry and arranged in a single layer on a sheet of waxed/non-stick paper. Freeze them like this first and then once they are hard you can transfer into a container to keep in the freezer.

The cake genius behind this lovely Yogurt Cake with Pomegranate Syrup is Tasteful Tart.

Yogurt Cake with Pomegranate Syrup

 

Ingredients

• 3 cardamom pods
• 4 oz semolina flour
• 4 oz all purpose flour
• 1 tsp baking powder
• 6 oz superfine sugar
• 5 oz low fat natural yogurt
• 2 eggs
• ½ tsp vanilla essence
• 10 fl oz pomegranate juice
• 1 pomegranate (but buy a few in case some are light on seeds)

Instructions

1. For the full recipe please visit: Yogurt Cake with Pomegranate Syrup.

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