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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat the oven to 180°C. Thoroughly coat a bundt pan with butter, ensuring comprehensive coverage to prevent adhesion.
- 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.
- 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.
- Cooling Stage: Allow the cake to rest in the pan for 5 minutes, then carefully invert onto a wire rack to cool completely.
- 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.
- 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