Orange and Pomegranate Cake brings together buttery almond cake and a tangy fruit syrup that soaks right into every slice. The cake itself is straightforward to make, with ground almonds adding richness and orange zest giving you little bursts of citrus. While it bakes, you stir together the syrup using fresh orange juice and unsweetened pomegranate juice.
The magic happens when you spoon that syrup over the hot cake straight from the oven. The cake soaks it up, turning wonderfully moist and flavorful. I always keep a close eye on the baking time because ovens can vary, and you want the center to be just set when you pull it out.
About the Recipe
This cake delivers on flavor without being fussy. The combination of butter, eggs, and ground almonds gives you a tender, slightly dense crumb that holds up well to the generous pour of syrup. Orange zest is mixed right into the batter, so you get citrus notes in every bite even before the syrup goes on.
The pomegranate juice adds a tart edge that balances the sweetness, keeping the cake from feeling heavy or overly sugary. It bakes at a moderate temperature, which helps it cook through evenly without drying out the edges.
Why you will love this recipe
The texture is what makes this cake so satisfying. It is moist without being soggy, and the almond flour adds a subtle nuttiness that pairs well with the citrus. Because you pour the syrup on while the cake is still hot, it soaks in deeply rather than just sitting on top. The pomegranate juice brings a slight tartness that cuts through the richness, so each slice feels balanced.
This is the kind of cake that actually improves after a day or two, as the flavors meld together. It also slices cleanly, which makes serving easier when you have people over.
Orange and Pomegranate Cake
Cooking Tips
Make sure your butter is properly softened before you start whisking it with the sugar. Cold butter will not cream well, and you want that light, fluffy base. If the egg mixture starts to split or curdle, add a tablespoon of your flour right away to bring it back together. When you pour the syrup over the hot cake, do it slowly and let each spoonful soak in before adding more.
That way, the cake absorbs as much as possible without overflow. I like to poke a few holes in the top with a skewer before adding the syrup, which helps it sink in faster.
Serving and Storing Suggestions
This cake serves about 10 to 12 people, depending on how thick you slice it. Prep time is around 20 minutes, and baking takes 45 minutes. Serve it at room temperature with a dollop of whipped cream or Greek yogurt if you like. Store leftovers covered at room temperature for up to three days, or refrigerate for up to a week.
The syrup keeps the cake moist, so it does not dry out quickly. You can also wrap individual slices and freeze them for up to a month.
Similar Recipes
- Lemon Drizzle Cake
- Almond and Honey Loaf
- Blood Orange Polenta Cake
- Citrus Yogurt Cake
- Pistachio and Orange Cake
Nutrient Benefits
Almonds contribute healthy fats, protein, and vitamin E, which support heart health and skin. Eggs provide high quality protein and essential B vitamins. Fresh orange juice delivers vitamin C, which aids immune function, while pomegranate juice is rich in antioxidants that help reduce inflammation. The butter adds fat soluble vitamins A and D. Although this is a dessert with sugar, the inclusion of whole ingredients like ground almonds and fresh fruit juices means you are getting some nutritional value alongside the treat.
Orange and Pomegranate Cake
Ingredients
- 350 gms Butter
- 350 gms Caster Sugar
- 6 large Eggs
- 250 gms Maida (All-Purpose Flour)
- 2 tsp Baking Powder
- 100 gms Almonds (ground)
- 4 tsp Orange Zest (powdered or ground)
- Cake Tin
For the Syrup:
- 3/4 cup Caster Sugar
- Juice of 2 Large Oranges or 3 Medium Oranges
- 3/4 cup Pomegranate Juice (unsweetened)
Instructions
- In a mixing bowl, whisk together butter and caster sugar until fluffy.
- Beat the eggs lightly in a separate bowl and gently add them to the butter mixture.
- If the mixture begins to curdle, add a small amount of flour to bring it back together.
- Sift together the all-purpose flour and baking powder. Incorporate the ground almonds into the dry mixture.
- Add the dry mixture to the butter mixture along with the orange zest. Mix gently until well combined.
- Transfer the batter to a deep cake tin lined with baking paper.
- Bake in a preheated oven at 160°C for 45 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the syrup. In a bowl, combine caster sugar, freshly squeezed orange juice, and unsweetened pomegranate juice. Stir gently.
- Remove the cake from the oven and, while it's still hot, spoon the syrup over the top.
- Allow the cake to cool.
- Once cooled, slice and serve this delightful Orange and Pomegranate Cake.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use store bought pomegranate juice?
Yes, just make sure it is unsweetened so the syrup does not become too sugary. Some bottled juices have added sugar, which can throw off the balance.
What if my cake starts to brown too quickly?
Cover the top loosely with foil halfway through baking to prevent over browning while the center finishes cooking.
Can I substitute the almonds with another nut?
Ground hazelnuts or walnuts work well as a replacement. The flavor will shift slightly, but the texture will remain similar.
Do I need to line the entire cake tin with baking paper?
Lining the bottom is essential to prevent sticking. You can also grease the sides with butter and dust with flour if you prefer.
How do I know when the cake is fully baked?
Insert a toothpick or skewer into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. If batter clings to it, bake for another five minutes and check again.
