Pomegranate and raspberry cake

Pomegranate and raspberry cake

1 cake

We sell both pomegranate and blood orange juice when it is in season, and that’s the inspiration for this cake. We use England Preserves raspberry jam for the glaze and the finished result is one of the most impressive looking cakes we sell.


Quantity Ingredient
3 large pomegranates
3 large oranges
1 teaspoon butter, for greasing
1 teaspoon plain flour, for dusting
9 eggs
450g ground almonds
450g caster sugar
1 1/2 tablespoons baking powder
150g seedless raspberry jam


  1. Cut the pomegranates in half and, over a bowl with the flesh side down, knock the back of the fruit. The seeds will drop into the bowl. Carefully pick through the seeds to make sure none of the pith is present (discard any bits that have fallen in) and set aside.
  2. Put the whole oranges into a large heavy-based saucepan of water. Bring to the boil over a high heat, then reduce the heat and simmer for 2½ hours.
  3. In the meantime, butter and flour a 28 cm round springform cake tin and preheat the oven to 180°C.
  4. Carefully remove the oranges from the pan to a plate using a slotted spoon and allow them to cool. Cut the cooled oranges in half, remove any seeds, then place them in a food processor. Blitz until you have a smooth paste.
  5. Lightly beat the eggs in a large mixing bowl, then add the almonds, sugar, baking powder and orange paste, and half of the pomegranate seeds.
  6. Pour the mixture into the prepared tin and bake for approximately 1 hour or until golden in colour and the cake springs back to the touch.
  7. Transfer the cake to a wire rack and cool for 30 minutes. Spread the raspberry jam over the top of the cake, then allow to cool for another 15 minutes. Sprinkle with the remaining pomegranate seeds and serve.
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