Pomegranate, Ginger & Cardamom Cake

Pomegranate, Ginger & Cardamom Cake Recipe

By Belle Isle Published: January 4, 2013

  • Cook: 60 mins



  1. Preheat the oven to 160°C. 2. Put the buttermilk, eggs, sugar, molasses and treacle in a large bowl. Add the melted butter and whisk to combine. 3. Fold in the ginger, cardamom seeds, flour and bicarbonate of soda until the dry ingredients are fully combined. 4. Spoon into the lined cake tin and bake for 1 hour, or until the cake is completely cooked. 5. Remove from the oven and mix the pomegranate seeds and sugar in a small bowl and stir well. Pour the pomegranate syrup over the hot cake and allow the cake to cool completely on a wire rack before removing from the tin.