Gateau Topped with Fruit
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
1
- For the cake
- 1 cup butter
- 1 cup superfine caster sugar
- 4 eggs
- ½ lemon (juice)
- 1 ⅔ cups self-rising flour (heaped)
- ½ tsp vanilla extract
- For the pomegranate syrup
- ½ lemon (juice)
- ⅜ cup Pomegranate juice
- 0.333 cup caster sugar
- ½ tsp vanilla extract
- 1 pomegranate (seeds)
Preparation steps
1.
For the cake: preheat the oven to 160°C (140° fan) 325°F gas 3. Grease a 20 cm | 8" cake tin and line the base with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until pale and creamy. Add the eggs one at a time, beating well after each addition, then add the lemon juice and vanilla. Gently fold in the flour until well mixed.
3.
Spoon into the tin, smooth the top and bake for about 50 minutes until risen and golden.
4.
For the pomegranate syrup: mix the lemon juice with the pomegranate juice, sugar and vanilla in a pan, then heat gently until the sugar has dissolved.
5.
Increase the heat and cook until syrupy. Remove from the heat and cool slightly, then stir in the pomegranate seeds.
6.
Remove the cake from the oven. Allow to cool for a few minutes, then pour over the pomegranate syrup. Eat warm or cool completely in the tin.
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