Torta allo sciroppo di melograno

Ingredienti

• 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

Preparazione

1. 1

   Preheat the oven to 160 degrees Celsius (325 Fahrenheit) and grease and line a 24cm spring form cake tin.

2. 2

   Combine the buttermilk, eggs, brown sugar, golden syrup and butter in a large jug and whisk to combine.

3. 3

   Sift 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. 4

   While 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. 5

   Top with pomegranate seeds to serve.