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Orange & pomegranate cake

This is an amazingly delicious and moist cake, which can be either a tea-time treat or a spectacular dessert served with extra pomegranate syrup and dairy-free ice cream.

serves: 8 to 10

preparation: 25 minutes

baking: 50 minutes

cooling: 1 hour 20 minutes

freeze: Yes

for the cake mixture

60g (2¼oz) crustless and stale wheat- and gluten-free white bread

200g (7oz) caster sugar

1½ tsp gluten-free baking powder

100g (3½ oz) ground almonds

200ml (7fl oz) sunflower oil

4 large eggs

½ tbsp Pomegranate Molasses

Zest of 1 large orange

for the pomegranate syrup

Juice of ½ large orange

½ tbsp Pomegranate Molasses

25g (1oz) caster sugar

equipment

20cm (8 inch) square tin

* Grease and line the base and the sides of the cake tin.

* Make breadcrumbs by placing the bread in a food processor and whizzing until you have quite a fine crumb. Combine the breadcrumbs with the caster sugar, baking powder and ground almonds in a big bowl.

* Whisk together the sunflower oil, eggs and pomegranate molasses in a separate bowl using a large balloon whisk. Stir this oil mixture into the dry ingredients, then add the grated orange zest and mix well.

* Pour the mixture into the prepared tin and put into a cold oven. Set the oven temperature to 180°C/160° fan/Gas 4 and bake for 45 minutes, then cover the cake with foil to cook for the last 5 minutes. Don’t worry if it looks very dark, it should do.

* Whilst the cake is in the oven, make the syrup. Place the orange juice, pomegranate molasses and caster sugar into a small saucepan and heat gently for about 2 to 3 minutes until the sugar has dissolved and the liquid is syrupy. Don’t worry if it isn’t immediately thick and syrupy; as it cools, it will thicken up.

* Remove the cake from the oven and immediately make lots of holes over the top of the cake with a metal skewer. Gradually pour the syrup over the cake, using a pastry brush to spread it evenly.

* Leave the cake to stand for 1 hour, then carefully lift it out. Loosen the baking parchment before turning over onto another board, then remove the baking parchment. Turn it right side up onto a metal cooling rack and leave to cool. Cut into squares and serve with afternoon tea or as a wonderfully moreish dessert.