Spiced Pomegranate Cake

1. 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).
2. Beat butter and sugars in stand mixer on medium speed until pale and fluffy.
3. Add eggs one by one while beating on medium speed, scraping the bowl between each egg to ensure ingredients are well combined.
4. 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.
5. 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.
6. Pour batter into prepared pan, ensuring a smooth, even surface.
7. Bake for 45-50 minutes until golden and a skewer inserted comes out clean.
8. Allow to cool in pan for 10-15 minutes, then transfer to a wire rack and allow to cool completely.

Pomegranate Drizzle

1. 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.
2. 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.
3. 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.

To Serve

1. Place loaf cake on serving platter and pour over with pomegranate drizzle.
2. Decorate with meringue kisses, pomegranate arils and dried rose petals.

Enjoy!