I think one of the principal benefits of baking, a side of cooking that I’m still moderately new to, is that while it all sounds complex, you can really take your time over each part, so you can ale something that sounds terribly daunting, but broken down its actually a bunch of very simple stages.
Also, my Middle Eastern cookery game is non existent, so this recipe was nice, as it took me out of two separate comfort zones.
I made this for a date, and it went down rather well, but then I had all but two slices left, so I took it into work, where I am now rather popular with my workmates as a result!
But the most important lesson, as I’ve already said… you can’t hurry baking. See photo below for why not.
- 4 medium eggs
- 1tsp vanilla extract
- 180g self raising flour
- 180g caster sugar
- 120g butter (softened)
- 1 pomegranate
- 2 tbsp. sugar
- 1 tsp cornflour
- 100g butter
- 200g icing sugar
- Zest of one orange
Preheat your oven to 180c, and line a couple of small, shallow cake tins (about 15-18cm should do) with either greaseproof paper or butter.
Separate the eggs into two bowls, a small one for the yolks, and a large one you can fit a whisk in for the whites. Beat the yolks until they are a pleasant lemony yellow.
Combine the yolks and sugar in a large mixing bowl until they form a stodgy sugar paste. Then add the softened butter and gradually sift in the flour, till it forms a fairly thick dough.
Get a whisk (electric will make your arm less sore) and whip the egg whites until they form soft peaks, then fold this into the dough, until it forms a smooth, lump free cake batter. Put half in each cake tin.
Bake for 20 minutes, or until the cakes are just turning a golden colour. Leave to cool on a wire rack.
Now, prepare your fillings. Deseed the pomegranate into a bowl and squeeze out every last drop of juice. Seive this into a jug, so that the juice and seeds are now separate. Put the juice into a small saucepan with the sugar and cornflour and reduce by about half, then add back to the seeds, mix well, and set aside to cool.
Finally, and easy as anything, make your buttercream. In a bowl (you’ll probably have cleaned this bowl about 3 times by this point!), beat together the butter, icing sugar and buttercream into a paste.
Now, take the uglier sponge, and put it upside down on the plate. Spoon over about half of the pomegranate mixture evenly, then all of the buttercream on top of this. Put the second sponge on top, and decorate with some icing sugar and the remaining pomegranate mix
NOW EAT CAKE.