Fragrant, beautiful and deliciously sticky sweet.
Serves 6-8.Products used:
MasterClass Non-Stick 25cm Fluted Ring Cake Pan
MasterClass Deluxe Stainless Steel Rotary Whisk
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass West Blade Handheld Stainless Steel Lemon Zester with Handle
MasterClass Stainless Steel 20.5cm Fine Mesh Sieve
MasterClass Smart Space Space-Saving 5-in-1 Kitchen Tool Set
MasterClass Non-Stick Heavy Duty 20cm Saucepan
Ingredients:
For the cake:
150g self-rising flour
150g ground almonds
300g softened butter or margarine
300g caster sugar
1 tsp baking powder
Zest from 1 large orange
6 free range eggs
For the glaze:
150g caster sugar
150ml water
1 tbsp dried rose petals
Seeds from half a pomegranate
Method:
Pre-heat oven to165°C.
Using a whisk, mix together the butter and sugar until light and fluffy.
Beat one egg at a time into the butter and sugar mix until fully combined.
Zest the orange into the wet mixture.
Sieve the ground almond, flour and baking powder. Fold the dry ingredients a couple of tablespoons at a time into the wet mixture.
Be careful not to beat the flour mixture too hard into the wet mixture.
Pour the cake mix into the cake tin, spreading it out evenly.
Bake for 35-40 minutes.
For the glaze:
Put the sugar and water into a saucepan and let the sugar dissolve on a medium to high heat.
Leave the liquid on a medium boil and let the syrup thicken, this will take 5-8 minutes.
As the syrup starts to thicken, add the rose petals.
Once your cake is cool, pour over the syrup.
Sprinkle the pomegranate seeds over the cake.
