Pomegranate Yogurt Cake with Pistachios
A soft yogurt cake becomes a bright dessert with a thin pomegranate glaze and pistachio slivers. The juice belongs in the topping, where its flavour stays clear without adding too much liquid to the batter. Add fresh seeds shortly before serving.
- Prep
- 20 min
- Cook
- 35–45 min
- Yield
- 10 slices
- Note
- 22 cm tin
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Plain flour | 220 g | – |
| Baking powder; salt | 2 tsp; a pinch | – |
| Eggs; sugar | 3; 140 g | – |
| Plain yogurt; neutral oil | 180 g; 100 ml | – |
| Ground cardamom | ¼ tsp | Shop ingredient |
| Pomegranate juice; icing sugar | 100 ml; 80 g | – |
| Pistachio slivers | 20 g | Shop ingredient |
| Almond slivers, optional | 10 g | Shop ingredient |
| Fresh pomegranate seeds | 2 tbsp | – |
Shop ingredients
Products used in this recipe. Follow the quantities above; optional additions are not essential.
Sliced Pistachio
In stock
Dried Cardamom
In stock
Slivered Almonds
In stock
Method
Mix
Heat the oven to 175°C conventional or 155°C fan. Line a 22 cm tin. Whisk eggs and sugar, then yogurt and oil. Fold in flour mixed with baking powder, salt and cardamom.
Bake and cool
Pour into the tin and bake 35–45 minutes, until a skewer comes out clean. Rest 15 minutes before turning onto a rack; cool completely before glazing.
Make the glaze
Simmer the juice in a small pan until reduced to about 2 tablespoons, then cool. Stir 1 tablespoon into the icing sugar, adding more drop by drop until thick but pourable.
Finish
Spoon the glaze over the cold cake. Scatter pistachio and optional almond slivers, then add pomegranate seeds just before serving. The glaze colour depends on the juice.
Helpful tips
- Do not pour hot juice onto icing sugar or a warm cake; the glaze will run.
- Pat the fresh seeds dry before decorating.
Frequently asked questions
Can I use pomegranate molasses?
It is more concentrated and often more sour than juice. For this measured glaze, use juice rather than a direct swap.
Can I bake it ahead?
Bake the plain cake the day before. Add the glaze and fresh garnish on the day of serving.