This Pistachio and Pomegranate Cake is a fun idea cake for spring and entertaining friends. Add a dash of Color like here the red of Pomegranate and the green of Pistachio.The pomegranate juice refreshes and is perfect for coloring icing the natural way.
First, here is the list of the different ingredients you will need to prepare this Pistachio and Pomegranate Cake that serves 8
- 300 g natural yoghurt
- 100 g pistachio kernels
- 120 g caster sugar
- 150 g sunflower oil
- 2 free range eggs, lightly beaten
- 1 tsp vanilla extract
- 300 g plain flour
- 2 tsp baking powder
- 1/2 tsp sea salt
For the yoghurt icing : 1 Pomegranate, 250 g icing sugar and 50 g natural yoghurt
Now, here are the different steps you will need to follow to make this Pistachio and Pomegranate Cake that needs 15 minutes preparation time and 45 minutes cooking time
Preheat your oven to 180°C or 350°F. Empty the content of the yoghurt jar in a bowl. Whizz the pistachios to a fine powder in a blender. Put the caster sugar and the oil in a mixer bowl and whisk for 2 minutes until the sugar has dissolved.. Gradually add the eggs and the vanilla extract.
Fold in the yoghurt then the flour and baking powder, salt and ground pistachios and gently fold them in. spoon the batter into the tin. Bake for 45 minutes or until a skewer comes out clean.Leave to cool for 5 minutes before turning out onto a wire rack to cool.
When the cake is cool sift the icing sugar into a bowl then add the yoghurt and mix well to get a thick pouring consistency. Pour on top of the cooled cake, gently guiding it down the sides. Once the icing has stopped dripping take the pomegranate juice and add several drops along the top of the cake. Drag a toothpick in a figure pattern through the drips swirling it all around.
Finely, stick the pomegranate seeds to the side of the cake. If it is difficult to make them stick, chill the cake for 10 minutes in the fridge first.
