Pomegranate Passion Cake Recipe

Name: Pomegranate Passion Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 1 3/4 sticks (200g) unsalted butter, plus more for the pan; 3/4 cup (170g) superfine sugar, plus 2 tablespoons for the glaze; 4 eggs, lightly beaten; 3/4 cup (100g) flour; 1/4 teaspoon fine sea salt; 1 1/2 teaspoons baking powder; 3 cups (270g) ground almonds; 1 unwaxed lemon, finely zested; 3 tablespoons lemon juice; 5 tablespoons unsweetened pomegranate molasses, divided; 1 teaspoon vanilla extract; For the topping; 1 cup (150g) pomegranate seeds; 2 tablespoons superfine sugar; 1 cup (250g) mascarpone; 3 tablespoons Greek yogurt; 1 tablespoon confectioner's sugar

Servings: persons

For the cake
1 3/4 sticks (200g) unsalted butter, plus more for the pan
3/4 cup (170g) superfine sugar, plus 2 tablespoons for the glaze
4 eggs, lightly beaten
3/4 cup (100g) flour
1/4 teaspoon fine sea salt
1 1/2 teaspoons baking powder
3 cups (270g) ground almonds
1 unwaxed lemon, finely zested
3 tablespoons lemon juice
5 tablespoons unsweetened pomegranate molasses, divided
1 teaspoon vanilla extract
For the topping
1 cup (150g) pomegranate seeds
2 tablespoons superfine sugar
1 cup (250g) mascarpone
3 tablespoons Greek yogurt
1 tablespoon confectioner's sugar

1
Preheat the oven to 325u00b0F/160u00b0C. Butter an 8 in./20cm cake pan and line it with parchment paper.
2
In a large bowl, cream the butter and 3/4 cup sugar with an electric mixer. When the mixture is combined, beat in the eggs gradually, beating well between each addition. Then fold in the flour, salt, baking powder and almonds with a large spoon. Fold in the lemon zest and juice, 2 tablespoons pomegranate molasses and vanilla, then spoon into the prepared pan. Bake for about 45-50 minutes, or until firm and a skewer inserted into the center comes out clean.
3
When it is almost ready, make the glaze. Put 3 tablespoons pomegranate molasses and 2 tablespoons sugar in a saucepan with 3 tablespoons water, place over a medium heat and stir to help the sugar dissolve.
4
As soon as the cake comes out of the oven, use a fork to pierce holes in it, then brush the syrup over. Leave to cool in the pan, then turn it out, syrup-side up.
5
Place the pomegranate seeds in a small bowl with the sugar and leave to macerate for at least 30 minutes. Mix the mascarpone with the yogurt and confectioner's sugar and spread it thickly over the cake. Finish with the pomegranate seeds and their juices.

1416

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the cake, 1 3/4 sticks (200g) unsalted butter, plus more for the pan, 3/4 cup (170g) superfine sugar, plus 2 tablespoons for the glaze, 4 eggs, lightly beaten, and more.

Yes, Pomegranate Passion Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pomegranate Passion Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions