Vanilla & pomegranate cake

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• danicquinn

  28 May 2011

  danicquinn rated and commented on this recipe

  

  This was easy to make and looked very impressive, but I thought the flavour could have had a bit more 'punch'. I think, if I made it again, I might include more citrus (perhaps orange zest, and more citrus juice in the syrup), or go in the opposite direction and add some rose water. It went really well with pistachio ice cream.

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• KT068

  30 May 2011

  KT068 rated and commented on this recipe

  

  Didn't have any pomegranite so used tinned peaches instead!! Used juice from the tin for the drizzle syrup, then simply served the cake with peaches and cream - delicious. Whole family loved it and will definitely do again.

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• Frantic Flapjack

  21 June 2011

  Frantic Flapjack rated and commented on this recipe

  

  As the whole cake wasn't going to be eaten in one sitting, I didn't pour the pomegranate syrup over the whole cake as I thought it would get really soggy if left too long so I warmed slices of cake when needed and then poured over some syrup and added vanilla ice-cream. Yum!

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• thegirlnextdoor

  17 July 2011

  thegirlnextdoor rated and commented on this recipe

  

  This was a disgusting cake that I made for some very dear friends of mine, being incredibly polite none of them muttered a bad word but you could clearly see the look on theirs faces as this muck entered their mouths and one of them nearly vomited. I have been retracing my steps in the ingredients and instructions but I have done nothing wrong. The only star I give this recipe is due to the lemon juice. I would not reccomend this recipe.

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Ingredients

• 200g butter
• 200g caster sugar
• 3 eggs
• zest 1 lemon plus juice of ½
• 140g self-raising flour
• 100g plain flour
• ½ tsp vanilla extract

FOR THE SYRUP

• juice ½ lemon (use the other ½ of the one for the cake)
• 2 pomegranates , juice of one, seeds of one (or 100ml pomegranate juice, 110g pack pomegranate seeds)
• 85g caster sugar
• ½ tsp vanilla extract

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 50 mins

Freeze cake only

Ingredients

• 200g butter
• 200g caster sugar
• 3 eggs
• zest 1 lemon plus juice of ½
• 140g self-raising flour
• 100g plain flour
• ½ tsp vanilla extract

FOR THE SYRUP

• juice ½ lemon (use the other ½ of the one for the cake)
• 2 pomegranates , juice of one, seeds of one (or 100ml pomegranate juice, 110g pack pomegranate seeds)
• 85g caster sugar
• ½ tsp vanilla extract

PER SERVING

475 kcalories, protein 6g, carbohydrate 64g, fat 24 g, saturated fat 14g, fibre 1g, sugar 42g, salt 0.55 g

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