Pomegranate molasses has been an on trend ingredient for a while now, but I’d never seen it used in a sweet until I saw this recipe. I love the combination of the tanginess of the molasses and the sweetness of the pomegranate seeds and it looks so pretty.
Ingredients
- 150g unsalted butter, plus extra to grease
- 50g dark brown muscovado sugar
- 50g caster sugar
- 3 medium free-range eggs, beaten
- 2 tbsp pomegranate molasses, plus 75ml extra
- 150g plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 50ml buttermilk
For the topping100g mascarpone
- 15g icing sugar, sifted
- 1/2 tsp vanilla extract
- Pomegranate seeds
Instructions
- Grease and line a 20cm cake tin (without a loose bottom). Heat the oven to 180°C/ 160°C fan/gas 4. Melt the butter and sugars in a saucepan, then pour into a mixing bowl and allow to cool. Beat in the eggs, one by one, then stir in the 2 tbsp pomegranate molasses.
- Sift the flour, bicarb and salt into another large bowl, then fold in the egg mixture until combined. Stir in the buttermilk.
- Spoon the batter into the tin, then bake for 25-30 minutes until a skewer pushed into the cake comes out clean. Cool for 5 minutes in the tin, then invert onto a cooling rack. Set a plate underneath the rack. Poke holes in the top of the cake using a skewer, then pour over the 75ml pomegranate molasses. Cool.
- To make the topping, whisk the mascarpone with the icing sugar and vanilla. Spread over the cake, then scatter with pomegranate seeds. The cake will keep for up to 5 days in an airtight container.
Full As An Egg 