Pumpkin pomegranate loaf cake
SERVES
12
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Baking
Method
Pre heat your oven to 170°C and line a 2lb loaf tin with parchment.
Beat the oil, sugar, zest and juice until combined. Add in the eggs until they too are combined.
Add in the pumpkin purée and combine.
Mix the flour, bread soda, and nutmeg together and add these to the cake batter until thoroughly combined. Stir in the pomegranate seeds and scoop the mixture into the prepared tin.
Bake for about 35 to 40 minutes or until a skewer comes out clean. Once cool enough to handle remove from the tin and place on a wire rack to cool completely.
Ingredients
125mls light olive oil
140g light brown sugar
the zest of an orange and half the juice
150g pumpkin purée
2 eggs
200g plain flour
1 tsp bread soda, sieved
1 tsp ground nutmeg
the seeds from half a pomegranate
Method
Pre heat your oven to 170°C and line a 2lb loaf tin with parchment.
Beat the oil, sugar, zest and juice until combined. Add in the eggs until they too are combined.
Add in the pumpkin purée and combine.
Mix the flour, bread soda, and nutmeg together and add these to the cake batter until thoroughly combined. Stir in the pomegranate seeds and scoop the mixture into the prepared tin.
Bake for about 35 to 40 minutes or until a skewer comes out clean. Once cool enough to handle remove from the tin and place on a wire rack to cool completely.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.