It’s been over a year now that I’ve had the pleasure of working with internationally renowned lifestyle brand, Marimekko, to create images and recipes inspired by their timeless prints, and I’m delighted to be sharing yet another recipe to showcase their latest collection.
This pomegranate drizzle cake was inspired by the beautiful blush pink spots of this season’s Rasymatto print. A lightly spiced loaf cake is infused with flavours of cinnamon, cardamom and cloves, then drizzled with a candy-coloured pomegranate glaze, mirroring the tones of this gorgeous collection. Sweet crisp whirls of meringue kisses reflect the polka-dot-like pattern and add a delicate crunch, alongside a sprinkling of tart pomegranate arils.
This cake was created in a fluted loaf pan, but a regular loaf tin would also work beautifully, and taste just as divine. This is a sponsored post for Marimekko, with all commentary my own, and you can shop all the pieces from this stunning collection here.Print
Pomegranate Drizzle Cake
A lightly spiced loaf cake drizzled with pink pomegranate icing and decorated with crisp sweet meringue kisses and tart pomegranate arils.
Spiced Pomegranate Cake
- 175g unsalted butter, softened
- 100g caster sugar
- 50g brown sugar
- 3 large eggs, at room temperature
- 115g (¾ cup) plain flour
- 55g (¼ cup) almond meal
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp ground cloves
- ¼ tsp fine sea salt
- 60ml (¼ cup) pomegranate juice
- 2 tsp rosewater
- 15–20 meringue kisses, to serve
- 1 tsp dried rose petals, to serve
- 240g (1½ cups) icing sugar mixture, sifted
- 1 pomegranate
- 1 lemon
Spiced Pomegranate Cake
- Preheat oven to (165°C/145°C fan-forced) and lightly grease loaf pan (if using fluted loaf pan – ensure greased very well, especially in all the crevices).
- Beat butter and sugars in stand mixer on medium speed until pale and fluffy.
- Add eggs one by one while beating on medium speed, scraping the bowl between each egg to ensure ingredients are well combined.
- Combine flour, almond meal, baking powder, spices and salt in a medium bowl, then slowly add half the dry ingredients to the mixer while beating on low-medium speed.
- Continue beating while adding half the pomegranate juice, then the rest of the dry ingredients, then juice. Add rosewater and ensure batter is well combined.
- Pour batter into prepared pan, ensuring a smooth, even surface.
- Bake for 45-50 minutes until golden and a skewer inserted comes out clean.
- Allow to cool in pan for 10-15 minutes, then transfer to a wire rack and allow to cool completely.
- Cut pomegranate into 6-8 wedges, then carefully remove arils from the white pith (while wearing an apron as the juice can easily stain light clothing). Discard all pith.
- Place two-thirds of the pomegranate arils in a blender and blitz to a thick juice (30-60 seconds), reserving the remaining arils to decorate the cake. Press juice through a sieve and discard seeds, so you are left with a smooth ruby red juice.
- Combine pomegranate juice and icing sugar, then add sieved lemon juice teaspoon by teaspoon, until the glaze has a pouring consistency. Depending on the size of your pomegranate and lemon, you may need only a few drops of lemon juice or you may require the whole lemon.
- Place loaf cake on serving platter and pour over with pomegranate drizzle.
- Decorate with meringue kisses, pomegranate arils and dried rose petals.
Makes one fluted loaf cake (28 x 14.5 x 7cm) and serves 8 people
Pomegranate juice can be freshly squeezed or purchased in a bottle from specialty food stores. Freshly squeezed juice is more vibrant in colour, but requires more preparation time. I would recommend using freshly squeezed pomegranate juice for the icing, as this provides the beautiful pink hue that is a signature aspect of this recipe. Bottled juice can be used in the cake itself, as the colour is not a critical aspect.