What you will need:
10ml baking powder
250ml Greek yoghurt
125ml Morgenster Extra Virgin Olive Oil
2 limes, zested and juiced, about 60ml
Pomegranate glaze:250ml pomegranate juice60ml honeyIcing80g butter125g thick cream cheese500ml sifted icing sugar5ml vanilla extract15ml pomegranate glaze
How to prepare:
Preheat the oven to 180°C. Sift the flour, baking powder and salt.
In a large bowl, mix together the yoghurt, olive oil, sugar, lime zest and juice.
Add the eggs one at a time, mixing thoroughly after each addition.
Add the sifted flour and mix until just combined. Scoop the batter into a well greasedcake tin.
Bake for 20 to 25 minutes or until a skewer inserted into the cake comes out clean.
Remove from oven and turn out on to a cooling rack.
In a saucepan combine the pomegranate juice and honey.
Heat over medium heat until the mixture boils, stirring occasionally. Continue to cook until the liquid reduces by half.
Cool slightly. Mixture will thicken as it cools. Reserve 15ml for the icing and drizzle over the cake.
Cream butter and cream cheese until smooth. Beat in icing sugar, vanilla and glaze.
Spoon pomegranate glaze over cake and leave to cool. Spread with pomegranate icing and decorate with pomegranate rubies.
Click here to download the recipe in pdf format.
Recipe supplied by The Star, Angela Day