Paul Hollywood's Jerusalem date, almond, and pomegranate cake

Ingredients

• 2 oranges – zest and juice
• 150ml pomegranate juice
• 100ml pomegranate molasses
• 125g soft light brown sugar
• 75g unsalted butter
• 5 cardamom pods- seeds removed
• 1 ½ tsp ground cinnamon
• 175g pitted chopped dates
• ½ tsp bicarbonate of soda
• 2 large beaten eggs
• 175g plain flour
• 2 tsp baking powder
• 160g ground almonds
• 125g whole blanched almonds
• To decorate: 2 tbsp of pomegranate molasses & 2 tbsp fresh pomegranate seeds

Select all ingredients

Method

• 1.
  Line the base and sides of a 2lb loaf tin with baking parchment. Heat your oven to 180c/160c fan/gas 4.
• 2.
  Place the orange juice, zest, pomegranate juice, pomegranate molasses, sugar, butter, cardamom seeds, ground cinnamon, dates and bicarbonate of soda in a pan. Bring to the boil then lower the heat and simmer for 5-8 minutes until the dates become soft and the liquid has reduced slightly. Pour into a large bowl and leave to cool.
• 3.
  Roughly chop the almonds so they are still chunky and not powdery. Remove 25g of the chopped almonds and set to one side.
• 4.
  Beat the eggs then add to the cooled date mixture and stir. Add the flour, baking powder, ground almonds and 100g of the chopped almonds. Mix until combined.
• 5.
  Pour into the prepared tin and smooth the top to level. Scatter the top with the remaining chopped almonds. Bake for 40-45minutes until risen and golden brown. Check its cooked through by inserting a skewer into the cake and it should come out clean.
• 6.
  Leave to cool in the tin for 5 minutes, then remove and a wire rack. Whilst the cake is still warm brush the top with 2 tbsp of pomegranate molasses and scatter over the fresh pomegranate seeds.
• 7.
  Slice and enjoy.

https://www.lifestylefood.com.au/recipes/26699/paul-hollywoods-jerusalem-date-almond-and-pomegranate-cake