These little cakes are so pretty and even more delicious than you can imagine! With such simple ingredients it is surprising how flavoursome and beautifully textured they are. I love almond meal and I also love syrup cakes, so with the last of my pomegranates I thought these were the perfect thing to make. The colours also made for some great photos!
I adapted this recipe from The Australian Women’s Weekly Cake baking book, where it is made as a large cake and is not gluten free. I changed the cooking times and also the syrup to make it as small cakes. I also changed the flours to gluten free, not only so that more people can enjoy them but I think that the gluten free flours often produce a more moist result. I use the Woolworths Macro Organics brand of gluten free flours, I think they are really good. However, if anyone has any others that they use or if anyone knows of a great mix of flours to use, please let me know! I am quite new to gluten free ingredients!
1 cup (220g) caster sugar
1/2 cup (75g) gluten free plain flour
1/4 cup (35g) gluten free self-raising flour
1/2 cup (60g) almond meal
1/3 cup (80g) sour cream
Seeds of 1 pomegranate (reserve the juices)
1/2 cup (110g) caster sugar
Seeds of 1 pomegranate with juice and reserved juice
1/2 cup water
1 tbs pomegranate molasses
Have butter and eggs at room temperature. Pre- heat oven to 165 Degrees C. Grease and line a 12 hole pan ( I used a square muffin tin).
Beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time. Sift in flours and mix together along with almond meal and sour cream.
Divide mixture evenly between holes in tin. Sprinkle over the pomegranate seeds.
Bake for about 30-40mins, or until golden and spring back in the middle when touched.
Meanwhile make pomegranate syrup by combining ingredients in a small saucepan and place over medium heat. Stir until sugar dissolves and then bring to the simmer. Simmer uncovered, for about 2mins, or until syrupy.
When cakes are done, remove from oven and let stand for 5 mins. Pierce a few holes in the cakes with a metal skewer. Spoon warm syrup over warm cakes and let cool in the tin.
Enjoy! They are delicious on their own but also good with a dollop of double cream!