• About me ?


    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Pomegranate Jewel Cake

Pomegranate Jewel Cake

My mum and stepdad were coming for dinner and I wanted to make an impressive looking pudding , I think Nigella Lawson is kind of the queen of impressive looking puddings with minimum effort and a lot of things that can be done in advance. This is a great celebration cake from her book Feast . This was effectively our Christmas celebration at my place. This is a lovely flourless cake , with plenty of almonds and zest suitable festive . It can also be made in advance for minimum dinner party stress.


I served the cake with some some orange zesty cream ( 100ml double cream , mixed with a teaspoon of icing sugar to sweeten , 1 tsp of orange zest , 2tbsp of orange juice )

Cake with juice

Pomegranate Jewel Cake
For the cake:
8 eggs (separated)
300g ground almonds
1 pinch salt
300g caster sugar
zest 1 lemon
zest 1 orange

To finish:
2 pomegranates

  1. Preheat oven to 180c, line a 23cm springform tin with baking paper , Whisk egg whites with a pinch of salt until stiff but not dry, add half the sugar and whisk again before putting to one side.
  2. Beat the remaining sugar and zests into the egg yolks til frothy . Add in the ground almonds and combine. This will make the mixture heavy, so lighten it with a dollop of egg whites. Fold in the rest of the egg whites very gently, a third at a time.
  3. Pour mixture into tin and bake for about 35-40 mins.
  4. Take cake out of oven, and while still hot and in the tin, pour the juice of one the pomegranates over the cake. Allow cake to cool, then pop out of tin and put on a plate.
  5. This can then sit in a cake tin or fridge for up two two or three days
  6. when you wish to serve, cut open the other pomegranate and spread seeds, dusting with icing sugar adds a festive touch

Pomegranate Jewel Cake with organge zesty cream

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One Response

  1. Wow. This is just the showy party dessert I’ve been looking for. I ate some pomegranate tarts in Italy this year and have had a craving for them ever since. I just lacked the right recipe. This would be perfect for Christmas. Thanks for posting.

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