Yogurt Cake With Pomegranate Recipe

Name: Yogurt Cake With Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cardamom pods; 125 g semolina; 125 g flour; 1 teaspoon baking powder; 150 g caster sugar; 150 g plain low-fat yogurt; 2 eggs; vanilla essence; 200 ml pomegranate juice; 1 pomegranate

Servings: persons

1
Heat oven to Gas 4, 180C 350F.
2
Crush the cardomon pods then remove and crush the seeds (discard the husks) placing them in a mixing bowl.
3
Add the semolina, flour, baking power and 125g caster sugar and mix well.
4
Beat the yoghurt, eggs and vanilla essence together, add to the semolina and flour and blend until smooth.
5
Place in a 23cm cake tin and bake for 30 minutes.
6
Simmer and reduce the pomegranate juice by half. Add remaining sugar and mix to dissolve - then cool.
7
Remove all the seeds from the pomegranate, add to the syrup and mix. Spoon over the cooked cake and serve.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3 cardamom pods, 125 g semolina, 125 g flour, 1 teaspoon baking powder, and more.

Yes, Yogurt Cake With Pomegranate 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.

Yogurt Cake With Pomegranate

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