Tangy Jamie Oliver Cake with Pomegranate Drizzle Recipe

Drizzling pomegranate magic transforms an ordinary cake into a sensational culinary canvas bursting with Mediterranean charm.

Vibrant ruby-red syrup cascades across layers of soft, tender crumb, whispering exotic flavor stories.

Tahini’s earthy richness intertwines with creamy yogurt, creating a luxurious texture that whispers elegance.

Bright citrus notes dance playfully through each delectable slice, cutting through rich undertones.

Delicate pistachio dust sprinkled atop adds a sophisticated crunch that elevates this dessert from ordinary to extraordinary.

Unexpected flavor combinations challenge traditional sweet expectations, making every bite an exciting exploration.

This cake isn’t just a dessert, it’s a delicious narrative waiting to unfold on your plate.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories: 560 kcal

Servings: 8

Ingredients in Jamie Oliver Cake with Pomegranate Drizzle

• Tahini: Choose a smooth, creamy variety with natural separation of oils for authentic flavor.
• Yogurt: Select thick, full-fat yogurt for richer texture and better cake consistency.
• Flour: Use fresh, sifted all-purpose flour to ensure smooth batter without lumps.
• Baking Powder: Opt for fresh baking powder to guarantee proper cake rising.

• Sugar: Pick fine granulated sugar for even distribution and smooth blending.
• Eggs: Select room temperature eggs for better incorporation and smoother mixing.
• Butter: Use unsalted butter at room temperature for easier mixing and consistent flavor.

• Lemon Juice: Choose freshly squeezed for bright, zesty undertones.

• Pomegranate: Pick ripe, deep red fruit with heavy feel indicating juiciness.
• Lime Juice: Select fresh lime for vibrant, tangy complement.
• Rosewater: Choose pure, high-quality rosewater for delicate floral notes.
• Icing Sugar: Use fine-powdered sugar for smooth, lump-free glaze.

• Pistachios: Select bright green, raw pistachios for maximum flavor and crunch.

What You’ll Need for Jamie Oliver Pomegranate Cake

• Food Processor: Perfect for blending all cake ingredients into a smooth, creamy batter.
• Bundt Tin (2-liter): Creates the cake's signature elegant ring shape with beautiful ridges.
• Spatula: Essential for scraping batter from the processor and spreading evenly in the tin.
• Sieve: Helps strain pomegranate juice for a clean, pure liquid.
• Mixing Bowl: Useful for combining glaze ingredients with precision.
• Mortar and Pestle: Crushes pistachios into a delightful textured topping.
• Wire Rack: Allows cake to cool evenly and prevents soggy bottoms.
• Skewer or Toothpick: Checks cake doneness by testing the center.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities.
• Oven: Bakes the cake to golden perfection.

Jamie Oliver Pomegranate Cake Instructions

Whip Up a Stunning Tahini Cake

• Warm Up the Oven

Set your oven to a cozy 180°C. Grab a bundt pan and generously coat every nook and cranny with butter to ensure a smooth cake release.

• Create Magical Batter

Toss all cake ingredients into a food processor. Blend until the mixture transforms into a silky, smooth consistency that looks like a dreamy cloud of deliciousness.

• Bake to Golden Perfection

Pour the batter into the prepared pan, giving it a gentle tap to spread evenly. Slide the pan into the oven and let it bake for about 50-55 minutes. Your cake is ready when a skewer comes out clean and the top turns a gorgeous golden brown.

• Cool and Dress the Cake

Let the cake rest in the pan for a few minutes, then carefully turn it out onto a wire rack. While it cools, whip up a tangy pomegranate glaze by mixing fresh pomegranate juice, a splash of lime, rosewater, and powdered sugar until it reaches a luxurious drizzling consistency.

• Add the Finishing Touches

Once the cake has completely cooled, drizzle the vibrant glaze over the top, letting it cascade down the sides. Sprinkle a shower of crushed pistachios for a delightful crunch. Slice, serve, and watch everyone’s eyes light up with delight!

Tips for Jamie Oliver Cake with Pomegranate Drizzle

• Boost Your Baking Success: Expert Tips for Tahini Bundt Cake
• Customize Tahini Selection: Choose high-quality, smooth tahini for the best flavor and texture. Lighter-colored tahini tends to have a milder taste perfect for delicate cake profiles.
• Perfect Mixing Technique: Avoid overmixing the batter to prevent a tough cake. Pulse ingredients in the food processor just until they combine smoothly, keeping the texture light and tender.
• Temperature Matters: Let eggs and butter sit at room temperature before mixing. This helps ingredients blend more evenly and creates a more consistent cake texture.
• Glaze Consistency Control: Adjust the pomegranate glaze thickness by adding more icing sugar for a thicker drizzle or a splash of juice to thin it out. Experiment to find your ideal coating.

How to Serve Jamie Oliver Pomegranate Drizzle Cake

• Serve with Middle Eastern Flair: Plate this stunning bundt cake on a rustic wooden board to highlight its beautiful colors and textures, creating an authentic Mediterranean presentation.
• Pair with Complementary Beverages: Accompany the cake with Turkish coffee or mint tea to enhance the exotic flavors of tahini and pomegranate, providing a traditional sensory experience.
• Elevate as Dessert Centerpiece: Display the cake on a elegant cake stand, allowing the glossy pomegranate glaze and scattered pistachio crumbs to become a stunning visual focal point for dinner parties or special gatherings.
• Enjoy Seasonal Garnish: Add fresh pomegranate seeds or edible rose petals around the cake's base to create a vibrant, sophisticated finish that connects to the cake's aromatic ingredients.

Storage Tips for Jamie Oliver Pomegranate Cake

• Preserve Cake Freshness: Store the cake in an airtight container at room temperature for up to 3 days, keeping its tender texture and delightful flavor intact.
• Refrigeration Strategy: Wrap the cake tightly in plastic wrap or transfer to a sealed container before refrigerating. Consume within 5-7 days for optimal taste and moisture.
• Freezing Technique: Slice the cake before freezing individual portions. Wrap each slice in plastic wrap, then place in a freezer-safe bag. Frozen cake stays delicious for up to 2 months.
• Revive Stored Cake: Bring refrigerated or frozen cake to room temperature for about 30 minutes before serving. Gently warm a slice for 10-15 seconds in the microwave to restore its soft, fresh-baked texture.

Irresistible Jamie Oliver Cake With Pomegranate Drizzle Recipe

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4.5 from 32 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Jamie Oliver’s luscious cake celebrates Mediterranean flavors, blending tangy pomegranate with rich almond notes. Sweet aromas and vibrant textures promise an irresistible dessert you’ll savor with pure delight.

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Ingredients

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• 250 g (8.8 oz) unsalted butter (at room temperature), plus extra for greasing
• 6 large free-range eggs
• 250 g (8.8 oz) golden caster sugar
• 250 g (8.8 oz) self-raising flour
• 100 g (3.5 oz) natural yoghurt
• 2 tbsps tahini
• 300 g (10.6 oz) icing sugar
• 1 lemon
• 1 orange
• 1 lime
• 100 g (3.5 oz) shelled unsalted pistachios
• 1 pomegranate
• 1 tsp baking powder
• ½ tsp rose water

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Instructions

1. Preparation: Preheat the oven to 180°C. Thoroughly coat a bundt pan with butter, ensuring comprehensive coverage to prevent adhesion.
2. Batter Creation: Combine tahini, yogurt, sugar, flour, baking powder, butter, eggs, and lemon juice in a food processor. Blend until achieving a silky, uniform consistency.
3. Baking Process: Transfer the batter into the prepared pan, gently tapping to eliminate air pockets. Bake for 50-55 minutes, monitoring for a golden-brown surface and a clean skewer test.
4. Cooling Stage: Allow the cake to rest in the pan for 5 minutes, then carefully invert onto a wire rack to cool completely.
5. Glaze Preparation: Extract pomegranate juice through a fine-mesh sieve, blending with lime juice. Incorporate rosewater and gradually whisk in icing sugar until reaching a smooth, pourable consistency.
6. Finishing Touches: Once cooled, generously drizzle the glaze over the cake, letting it cascade down the sides. Sprinkle crushed pistachios across the top, creating a textural and visual contrast.

Notes

• Prevent Cake Sticking: Thoroughly butter the bundt pan, ensuring every crevice is coated to guarantee easy cake removal without breaking.
• Achieve Smooth Batter: Process ingredients in a food processor for precisely 30-60 seconds to create a silky, lump-free consistency that ensures even baking.
• Test Cake Doneness: Use the clean skewer method – if it comes out without wet batter, your cake is perfectly baked; golden-brown color signals ideal readiness.
• Glaze Consistency Tip: Add icing sugar gradually, stirring constantly to create a glossy, pourable drizzle that cascades beautifully down the cake’s curves without becoming too thick or thin.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 560
• Sugar: 62 g
• Sodium: 140 mg
• Fat: 32 g
• Saturated Fat: 15 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 66 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 160 mg