When it comes to cake pans and tins, I confess I’m having a bit of a storage problem. The cupboard I store them in, much as I wanted it to, doesn’t stretch. However, I’m just not good at resisting when I come across a pan with a different size or shape than the million ones I already own. Yesterday, I have sinned again, and brought home a small Bundt pan. Oh, the shame!
Besides the surprisingly low price, what made me buy it was the equally small size. It’s so nice to be able to bake smaller cakes when we’re on our own. Of course baking a regular sized cake takes the same effort and wastes the same energy, but we end up with more cake than we need, and we all know where it will end up anyway, right? A smaller cake is more… diet-friendly. (This is precisely the kind of rationalisation that makes me stuff my kitchen with, well, stuff. I’m incorrigible!)
So, i did buy the pan, and so I had a brand new excuse to bake. I also had a pomegranate looking at me from the fruit basket. Resulting in, as expected, this cake, this little cake.
Regarding said pomegranate, the flavour turns out to be quite subtle, if present. On the other hand, the recipe would work just as well with apple or orange juice. So the question begs: is it worth going through all the hassle of juicing a pomegranate? Call me futile, but I think so, if only for the gorgeous pink and pretty ruby crown. Isn’t it the cutest thing?
Little pomegranate and poppy seed cake
One pomegranate should yield enough juice for this small cake. You can use a juicer, or do it manually, pressing the pomegranate seeds through a sieve. Just don’t forget to save some for decoration. For a regular sized cake, just double the amounts, and leave it a bit longer in the oven.
- 50g softened butter
- 125g sugar
- 1 egg
- 125ml pomegranate juice
- 180g plain flour
- 1 teaspoon baking powder
- 1 tablespoon poppy seeds
- 50g icing sugar
- 2 tablespoons pomegranate juice
- 1 tablespoon pomegranate seeds (for decoration)
Heat the oven to 180ºC.
Butter a small bundt pan.
In a bowl, mix the butter and the sugas. Beat in the egg.
Add the pomegranate juice, and mix until fully incorporated.
Add the flows, the baking powder and the poppy seeds, and fold until the mix is even.
Pour the dough into the pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Invert the cake onto a plate and remove the pan. Let it cool completely before glazing.
In a small bowl, mix the sugar and the remaining pomegranate juice. Pour it carefully onto the cake, letting it drip to the sides. Decorate with the pomegranate seeds.