Pomegranate syrup cake recipe

When it comes to cakes, I do like a bit of culture.

I'm talking about natural yoghurt, that thick and somewhat sour dairy product, packed with good bacteria, which is so easy to make. I've only just discovered the joys of Easiyo, and a good friend let me in on the DIY recipe details. It's so cheap and easy to make your own!

With a large tub of yoghurt and a few bottles of POM Wondeful pomegranate juice still on hand , I adapted an orange syrup cake recipe to incorporate pomegranate juice instead. Yoghurt cakes are wonderfully moist - the kind of recipe that's forgiving for even the most unconfident baker.

If you do somehow manage to over-cook your yoghurt cake, the generous drenching of pomegranate syrup will be your sweet and sticky salvation, and will wash away your tears.

This doesn't have a very strong flavour of pomegranate although there is a subtle aftertaste. The flavours do subside overnight in the fridge though. As a result, I've recommnended you increase the amount of pomegranate juice in the recipe for the syrup below, cooking down a little longer to increase its potency.



Pomegranate syrup cake

3 eggs
1 cup sugar
3/4 cup (about 170g) melted butter
1 teaspoon vanilla essence
1 cup natural yoghurt
1/2 cup pomegranate juice
2.5 cups plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon ground cinnamon

Syrup
1 cup sugar
1/2 cup water
1 cup pomegranate juice (I used 1/2 but I recommend you double this)

Method
Preheat the oven to 180C. Grease and line two small 21cmx10cm loaf tins.

Using an electric mixer, beat the eggs and sugar together until foamy and a pale pastel yellow colour.

Add the melted butter and vanilla essence and beat briefly.

Add the yoghurt and pomegranate juice and beat until combined.

Add the flour, baking powder, bicarbondate of soda and cinnamon and beat on a low speed until just combined.

Divie the mixture evenly between the two tins and bake for 35-45 minutes or until an inserted skewer comes out clean.

Whilst the cakes are in the oven, prepare the syrup. Combine all the syrup ingredients in a small saucepan and place over a high heat until it comes to a boil. Reduce the heat to low and allow the mixture to simmer for about 10-15 minutes or until the liquid has visibly reduced by about one-third to one-half.

Pour the syrup into a mug (or preferably a glass measuring jug) and allow it to cool whilst the cakes finish baking. When the syrup is cool, divide the syrup into two even portions.

As soon as the cakes are ready, remove them from the oven and use a skewer to poke holes all over the surface. Whilst the cake is hot, pour the syrup evenly over the surface, taking care to saturate every section. Do this for both cakes and use all the syrup. It will all be absorbed - trust me.

Allow the cake to cool, by which time all the syrup will have been absorbed. Enjoy in thick slices.

Best eaten on the same day but this should keep in the fridge for about 5 days. Ensure the cake is wrapped tightly in foil.



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