Recipe: clementine, honey and pomegranate cake

Words and picture: Hazel Paterson

If you’re a connoisseur of baking aromas, this will be a real treat. Chestnut honey – used in the drizzle – is a wonderful addition to the larder; I get mine from Tropical Forest in Wales.

* 150g caster sugar
* 150g unsalted butter at room temperature
* 4 free range eggs
* 160g self raising flour
* 100g ground almonds
* 1 heaped teaspoon caraway seeds
* Zest of 3 clementines
* Juice of 1 clementine
* Seeds from 1 pomegranate
* 2 tbsp milk

For the drizzle
* Juice of 3 clementines
* Zest of 1 clementine
* Juice from 1 pomegranate
* 1 tbsp orange blossom water
* 100g caster sugar
* 1 big tbsp chestnut honey

For the icing
* 250g cream cheese
* 2 heaped tablespoons icing sugar

1 Preheat your oven to 160C. Beat the butter and sugar together until fluffy, then beat in your eggs until the mixture combines.

2 Sift in your flour, then add the almonds, zest, juice and most of your seeds. Mix until everything is incorporated.

3 Line a loaf tin with greased baking parchment, then spoon in your mixture and bake in the middle of your oven for about 90 minutes or until you can put a skewer right through to the centre of the cake so that it comes out clean.

4 Whilst your cake is cooking, make your drizzle by putting all ingredients into a pan; heat until it bubbles, then turn the heat down to low for ten minutes till it is thick and syrupy.

5 Whilst your cake is still hot, prick it all over with a skewer then drizzle over the syrup. Leave to cool.

6 Make your icing by whisking the icing sugar into your cream cheese. Once your cake has cooled, spread the icing over the top and scatter with reserved pomegranate seeds.


The author:

Matt lives in Melton Mowbray, Leicestershire. He is passionate about the independent food & drink sector and founded Great Food Club in 2010 after being inspired by local producers near his home town.