Hi all! So sorry about the delay since my last blog post – I’ve had a lot to do, and let’s just say a recipe I was planning to share didn’t quite go to plan…
Today I’ve made a Banana and Pomegranate Sponge, with a lemon icing – the addition of pomegranate makes this sponge beautifully moist, whilst also contributing a delicious flavour. I hope you like it!
- 2 bananas, mashed
- pomegranate seeds from one pomegranate (around 100g)
- 100g butter
- 100g sugar
- 2 eggs
- 1tbsp milk
- 1tsp baking powder
- 1tsp vanilla extract
- 150g self-raising flour
- Icing sugar (to decorate)
- Preheat the oven to 200C/180C fan
- In a bowl, cream together the butter and sugar
- Add the eggs and bananas, and mix well until combined
- Add the milk, baking powder and vanilla extract
- Slowly combine the flour with the rest of the mix, and then add the pomegranate seeds
- Grease either a cake tin or two loaf tins
- Pour the mix into the tins and then bake for around 25 minutes, until cooked
- Place on a wire rack to cool for at least 30 mins before decorating
- Decorate! I used lemon extract in a simple icing sugar, and then decorated with goji berries and chia seeds.
- Make sure the mixture is thick enough after stage 5, as the pomegranate juice will leak into the mix during baking, and you don’t want the cake to turn out soggy! If too thin, add a bit more flour.
- To test if the cake is cooked, insert a skewer into the centre of the cake and remove – if clean, the cake is cooked. If mix comes out on the skewer, it needs a bit longer!
- Go wild with the decoration – perhaps add some dried banana, or make a different flavour icing (such as lavender!) – let your imagination go wild!