Yields12 Servings
 350 g satsumas (4-6)
 2 cinnamon sticks
 6 large eggs
 250 g light muscovado sugar
 1 tsp gluten-free baking powder
 300 g ground almonds
 2 pomegranet
 1 tsp vanilla extract
 4 tbsp apricot jam

- Put the whole unpeeled satsumas and the cinnamon sticks in a pan, cover with cold water, and bring to the boil; reduce the heat and simmer covered, for 1 ½ hours, then drain the fruit, remove the cinnamon sticks and leave to cool for 30 minutes

- Halve the cooked fruit, remove the pips and puree the fruit, including the peel

- Preheat the oven to 180C/Gas4; grease and line a 23cm round cake tin and very important that it is about 9cm deep

- Whisk the eggs with an electric mixer, together with 225g sugar in a bowl over a pan of barely simmering water, for about 5 minutes until pale and mousse-like; take the bowl off the heat and add the baking powder, ground almonds and the puree; fold in gently but thoroughly

- Transfer the mixture to the tin and bake the cake for 20 minutes, then reduce the oven to 160C/Gas3 and bake for another 30 minutes or until a skewer inserted in the middle comes out clean; take the cake out of the oven and leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely

- To make the syrup, cut one of the pomegranates in half and squeeze to extract the juice; pour the juice into a small saucepan, add the remaining 25g sugar and bring to the boil and simmer for 2 minutes; cool slightly, but it should still be warm; stir in the orange flower water and vanilla

- using a brush, soak the cake with the warm pomegranate syrup

- to make the glaze, heat the apricot jam with two tablespoons water; pass through a fine sieve and use to brush all over the cake, including the sides

- just before serving cut the remaining pomegranate in half and remove the seeds; scatter them over the top of the cake and dust with icing sugar

Shopping cart


No products in the cart.