Pomegranate Syrup Cake

Adapted from Donna Hay Autumn 2012

📝 Ingredients

• 250 ml of buttermilk
• 2 eggs
• 235 g of dark brown sugar
• 175 g of golden syrup
• 100 g butter (melted)
• 1 tsp ground ginger
• 1/4 tsp ground cardamon
• 450 g plain flour
• 1 tsp baking soda
• 3 pomegranates (seeds and juice removed and reserved)
• 165 g of caster sugar

👨‍🍳 Instructions

1. 1Preheat the oven to 160 degrees Celsius (325 Fahrenheit) and grease and line a 24cm spring form cake tin.
2. 2Combine the buttermilk, eggs, brown sugar, golden syrup and butter in a large jug and whisk to combine.
3. 3Sift the flour, baking powder, ginger and cardamon into a large bowl and add the wet ingredients. Whisk to combine and pour into the prepared cake tin. Bake for 1 hour or until cooked and a cake tester comes out cleanly.
4. 4While the cake is baking combine the pomegranate juice and caster sugar in a jug and whisk until the caster sugar is dissolved. Pour over the cake as soon as it comes out of the oven and leave to cool completely in the cake tin.
5. 5Top with pomegranate seeds to serve.