Easy Jamie Oliver Cake with Pomegranate Drizzle Recipe

Vibrant pomegranate drizzle transforms an ordinary cake into a culinary masterpiece that dances between sweet and tangy realms.

Mediterranean influences shine through this delightful dessert, blending rich textures with bright, unexpected flavors.

Silky tahini provides a nutty undertone, while creamy yogurt ensures a tender crumb that melts softly on your tongue.

Citrus notes cut through the richness, creating a balanced symphony of taste sensations.

Delicate pistachio dust adds a subtle crunch and visual intrigue to this sophisticated treat.

Each slice promises a journey through complex flavor profiles that challenge traditional dessert expectations.

The cake simplicity belies its remarkable depth, inviting you to savor every carefully crafted bite: let your taste buds embark on this culinary adventure.

Why Jamie Oliver’s Cake With Pomegranate Drizzle Excites the Palate

• Unlock Exotic Flavor Fusion: This cake brilliantly combines Middle Eastern ingredients like tahini, pomegranate, rosewater, and pistachios for a unique taste adventure that breaks traditional dessert boundaries.
• Super Simple Mixing Method: Jamie Oliver's recipe requires zero complicated techniques – just toss everything into a food processor, blend, and bake, making it accessible for bakers of all skill levels.
• Stunning Visual and Textural Delight: The glossy pomegranate-lime drizzle cascading over the golden cake, sprinkled with vibrant pistachio dust, creates an Instagram-worthy dessert that looks as spectacular as it tastes.
• Versatile Celebration Centerpiece: Perfect for afternoon tea, weekend gatherings, or elegant dinner parties, this cake offers a sophisticated twist that will impress guests with its unexpected flavor profile and gorgeous presentation.

Ingredients for a Pomegranate-Drizzled Cake

• Tahini: Rich, creamy sesame paste that adds nutty depth to the cake.
• Yogurt: Provides moisture and tenderness to the cake texture.
• Sugar: Sweetens the cake and helps with caramelization.
• Flour: Gives structure and foundation to the cake.
• Baking Powder: Essential for cake's rise and light texture.
• Butter: Adds richness and helps create a tender crumb.
• Eggs: Bind ingredients and provide structure.
• Lemon Juice: Adds brightness and helps activate baking powder.

• Pomegranate Juice: Provides vibrant, tangy flavor to the glaze.
• Lime Juice: Adds zesty citrus notes and balances sweetness.
• Rosewater: Delicate floral essence that enhances overall flavor.
• Icing Sugar: Creates smooth, glossy drizzle consistency.

• Pistachios: Crunchy topping that adds nutty flavor and textural contrast.

How to Bake Jamie Oliver’s Pomegranate Cake

Step 1: Prepare the Oven and Baking Tin

Preheat the oven to 180°C (350°F). Generously butter a 2-liter bundt tin, ensuring all surfaces are well-coated to prevent sticking.

Step 2: Mix the Cake Batter

• Tahini
• Yogurt
• Sugar
• Flour
• Baking powder
• Butter
• Eggs
• Lemon juice

Combine all ingredients in a food processor. Blend until the mixture becomes smooth and fully incorporated.

Step 3: Transfer Batter to Baking Tin

Use a spatula to scrape the batter from the food processor into the prepared bundt tin. Gently tap and rotate the tin to level the mixture evenly.

Step 4: Bake the Cake

Place the tin in the preheated oven and bake for 50-55 minutes. Check doneness by inserting a skewer – it should come out clean. The top should be golden brown.

Step 5: Cool the Cake

Remove from oven and let the cake rest in the tin for 5 minutes. Carefully turn out onto a wire rack and allow to cool completely.

Step 6: Prepare Pomegranate Drizzle

• Cut pomegranate in half
• Strain of juice using a sieve
• Add of lime juice to the extracted pomegranate juice

Step 7: Create the Glaze

• Pomegranate and lime juice mixture
• Rosewater
• Icing sugar

Mix until you achieve a thick, drippable consistency.

Step 8: Prepare Pistachio Topping

Crush pistachios in a mortar and pestle, creating a mixture of fine dust and small pieces.

Step 9: Finish and Serve

Drizzle the glaze over the cooled cake, allowing it to flow down the sides. Sprinkle crushed pistachios over the top. Serve and enjoy!

Tips for a Lusciously Drizzled Cake

• Soften Butter Strategically: Let butter sit at room temperature for 30-45 minutes, allowing it to become creamy without melting completely.
• Blend Batter Effortlessly: Pulse ingredients in a food processor until smooth, preventing overmixing that can lead to a tough cake texture.
• Check Drizzle Thickness: Test pomegranate-lime sauce by running a spoon through it – it should coat the back without immediately running off.
• Measure Tahini Precisely: Use a clean, dry spoon to scoop tahini, ensuring accurate measurement and preventing sticky residue.
• Cool Completely Before Drizzling: Wait until cake reaches room temperature to prevent drizzle from absorbing too quickly or becoming runny.

Storing Pomegranate Cake with Care

• Airtight Container Method: Seal cake in an airtight container with a tight-fitting lid to maintain moisture and prevent drying. Place a paper towel inside to absorb excess condensation and keep the cake's texture soft and fresh.
• Portioning Method: Slice cake into individual servings before storage to make future enjoyment easier. Wrap each slice separately in plastic wrap or wax paper, creating convenient grab-and-go portions that stay moist and protected.
• Temperature Control Method: Always store cake in the coolest part of the refrigerator, away from strong-smelling foods that might transfer flavor. Keep cake elevated on a cake stand or plate to prevent crushing and maintain its delicate structure, ensuring each slice remains as delectable as when first prepared.

Flavor Variations for Pomegranate Drizzle Cake

• Zesty Orange Almond Cake: Swap tahini with almond butter, replace lemon juice with fresh orange zest and juice. Use ground almonds alongside flour for extra nuttiness. Top with orange-infused glaze and sliced almonds instead of pistachios.
• Lavender Honey Cake: Incorporate dried lavender flowers into the cake batter. Replace sugar with honey for a floral sweetness. Create a honey-lavender glaze by mixing honey, lavender extract, and powdered sugar. Sprinkle dried lavender buds on top for elegant decoration.
• Cardamom Coconut Cake: Add ground cardamom to the cake mixture for warm, aromatic flavor. Use coconut yogurt instead of regular yogurt. Create a coconut-lime glaze with coconut milk, lime juice, and powdered sugar. Garnish with toasted coconut flakes for tropical texture.
• Chocolate Espresso Drizzle Cake: Mix cocoa powder into the flour for a chocolate base. Add instant espresso powder to enhance chocolate flavor. Create a rich chocolate glaze with dark chocolate, cream, and a splash of coffee liqueur. Dust with cocoa powder and chocolate shavings for decadent finish.

A Sweet Wrap-Up for Pomegranate Drizzle Cake

Middle Eastern magic unfolds in this Jamie Oliver cake, blending tahini’s nutty richness with pomegranate’s tangy kiss.

Culinary alchemy transforms simple ingredients into a masterpiece that whispers stories of faraway kitchens.

Mediterranean influences dance through each slice, promising an experience beyond mere dessert.

Pomegranate drizzle creates liquid poetry across the bundt’s golden surface, while crushed pistachios add unexpected texture and crunch.

Sophisticated yet approachable, this recipe bridges cultures with delightful ease.

When weekend baking calls, this cake answers with delicious complexity that promises to wow dinner guests and satisfy sweet cravings.

Curious souls should definitely snap a photo, share this recipe’s magic across social networks, and spread deliciousness far and wide.

Jamie Oliver Cake With Pomegranate Drizzle Recipe

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4.7 from 30 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Succulent Jamie Oliver’s cake celebrates Mediterranean sunshine with a tangy pomegranate drizzle. Delicate crumb meets bright fruit glaze, creating a sensational dessert that transports you to Italian coastal kitchens with each delightful bite.

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Ingredients

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Primary Ingredients:

• 250 grams (8.8 ounces) unsalted butter (at room temperature), plus extra for greasing
• 6 large free-range eggs
• 250 grams (8.8 ounces) golden caster sugar
• 250 grams (8.8 ounces) self-raising flour

Dairy and Supplemental Ingredients:

• 100 grams (3.5 ounces) natural yoghurt
• 2 tablespoons tahini
• 300 grams (10.6 ounces) icing sugar

Fruits, Nuts, and Flavoring Ingredients:

• 1 lemon
• 1 orange
• 1 lime
• 100 grams (3.5 ounces) shelled unsalted pistachios
• 1 pomegranate
• 1 teaspoon baking powder
• ½ teaspoon rose water

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Instructions

1. Heat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Generously grease a 2-liter (68 fluid ounces) bundt pan with butter, ensuring complete coverage to prevent sticking.
2. Add tahini, yogurt, sugar, flour, baking powder, butter, eggs, and lemon juice into a food processor. Blend the ingredients until the mixture transforms into a smooth, homogeneous batter.
3. Carefully transfer the batter into the prepared bundt pan using a spatula. Gently tap the pan on the counter to eliminate any air bubbles and create an even surface.
4. Place the bundt pan in the preheated oven and bake for 50 to 55 minutes. Check for doneness by inserting a skewer into the center; it should emerge clean. The top should have a golden-brown color.
5. Remove the cake from the oven and let it rest in the pan for 5 minutes. Carefully invert the cake onto a wire rack to cool completely.
6. For the glaze, halve a pomegranate and strain 30 milliliters (1 fluid ounce) of juice through a fine-mesh sieve. Combine with 30 milliliters (1 fluid ounce) of lime juice in a separate bowl.
7. Incorporate rosewater into the juice mixture. Gradually add icing sugar, stirring until the glaze reaches a thick, drippable consistency.
8. Crush pistachios in a mortar and pestle, creating a mixture of fine powder and small, irregular fragments.
9. Once the cake has cooled completely, drizzle the glaze over the top, allowing it to cascade down the sides. Sprinkle the crushed pistachios over the glazed cake for a decorative and crunchy finish.

Notes

• Softening butter at room temperature prevents lumpy batter and ensures a silky, even cake texture.
• Blending ingredients in a food processor creates a uniform mixture, eliminating potential clumps and incorporating air for a lighter crumb.
• Whisking pomegranate-lime drizzle carefully prevents separation, maintaining a glossy and vibrant coating that complements the cake’s rich flavor.
• Chilling the cake briefly after drizzling helps set the glaze, allowing for clean, precise slices with a professional presentation.
• Selecting fresh, high-quality tahini impacts the cake’s nutty undertones and overall depth of flavor.
• Measuring ingredients precisely guarantees consistent results, preventing dense or dry texture variations.
• Allowing yogurt to come to room temperature helps it blend more smoothly with other ingredients.
• Zesting citrus fruits directly into the batter maximizes essential oil release, intensifying the cake’s aromatic profile.
• Cooling the cake completely before adding the drizzle prevents melting and maintains the glaze’s structured appearance.
• Storing leftovers in an airtight container preserves moisture and extends the cake’s delectable freshness for several days.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 335 kcal
• Sugar: 21 g
• Sodium: 65 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1.5 g
• Protein: 6 g
• Cholesterol: 85 mg