Mixed cake with pomegranate

Name: Mixed cake with pomegranate
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 Organic Lime; 200 g soft butter or margarine; 100 g Sugar; 3 Eggs (size M); 150 g self-raising flour (alternatively, same amount of flour + 1 teaspoon baking powder); 100 g Spelt flour; 1 Pomegranate; 1 TEASPOON Honey; 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 Organic Lime
200 g soft butter or margarine
100 g Sugar
3 Eggs (size M)
150 g self-raising flour (alternatively, same amount of flour + 1 teaspoon baking powder)
100 g Spelt flour
1 Pomegranate
1 TEASPOON Honey
7-10 Tbsp Fat and flour

Directions

1
Wash the lime, grate dry and grate the peel thinly. Halve lime and squeeze juice. Whip the fat, sugar and lime zest in a bowl with the whisk of the hand mixer until creamy.
2
Stir in the eggs one by one. Then mix in half the lime juice. Mix both types of flour and stir in. Pour the dough into a greased springform pan (20 cm Ø) sprinkled with flour and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
3
manufacturer) Bake for 40-45 minutes.
4
For the syrup, halve the pomegranate and knock out the seeds with the back of a spoon. Collect the juice. Put the rest of the lime juice, pomegranate juice and honey in a pot. Bring to the boil and boil down for 3-5 minutes until syrupy.
5
Mix in the herb and pomegranate seeds.
6
Remove the cake from the oven, place it on a cake rack and let it cool for 5-10 minutes. Prick small holes in the cake with a wooden skewer and pour syrup over them. Let the cake cool completely.