What better way to spend a free day than making a cake and surprising friends and family with it? This cake may take some time but it's surely worth the effort and it's one of many ways to make others happy :)
Ingredients:
Butter for greasing
250g Caster Sugar (Feinstzucker)
250ml light Olive Oil
125g Flour
100g Fine Semolina
75g Yoghurt
2 Lemons
50g ground Almonds
4 large Eggs
1/2 tsp Baking Powder
For the Icing:
1 ripe Pomegranate
100g Icing Sugar
Method:
Preheat the oven to 180°C and grease a 'Gugelhupf' or loaf tin.
Squeeze 50ml of the lemon juice into a mixing bowl and add the rest of the ingredients except for the pomegranate and icing sugar.
Scrape the batter into the tin and bake for around 55-60 minutes or until a skewer inserted into the centre of the cake comes out clean. Once finished, leave to cool for about 10 minutes before removing the cake from the tin.
For the icing, halve the pomegranate and extract 20ml of juice. Opening the pomegranate and removing it's seeds is best done by cutting into its skin and opening it up in a large bowl of water (to avoid getting covered in pomegranate stains). To extract the juice, add some of the seeds into a fine sieve over a bowl and crush with a spoon.
Mix the juice and icing sugar until the icing has a thick consistency. Pour over the cake, allowing it to drip down the sides, then scatter over the pomegranate seeds.
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