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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Incorporate rosewater into the juice mixture. Gradually add icing sugar, stirring until the glaze reaches a thick, drippable consistency.
- Crush pistachios in a mortar and pestle, creating a mixture of fine powder and small, irregular fragments.
- 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