• Angel food cake is a cake made without egg yolks. The cake is very white inside so called ‘angel’. The cake is very light and gentle because egg whites and the lack of any fat create foam transformed after baking to cotton candy like texture. My angel has freckles made of chia which gives some crunch to the soft cotton cake and very subtle pomegranate taste. Pomegranate seeds outside give desired sourness to this sweet dessert. Enjoy!


    tube pan 8-9 inch



    • 7 tablespoon plain (all-purpose) flour
    • 1 tablespoon corn flour
    • ¼ teaspoon salt
    • ¾ cup (150 g) caster sugar
    • 5 egg whites
    • 1 teaspoon cream of tartar
    • 1 teaspoon vanilla extract
    • 1 teaspoon fresh pomegranate juice
    • 1½ tablespoon chia seeds

     Pomegranate icing:

    • 1 tablespoon fresh pomegranate juice
    • ½  cup (100 g) icing sugar
    • seeds from 1 pomegranate



    Preheat oven to 350 °F (180°C) and grease pan with butter and dust with flour.

    In a small bowl mix together flour, corn flour, salt and half of the caster sugar. In a bowl of a stand mixer whisk the egg whites until foamy. Add the cream of tartar and whisk until soft peaks form. Gradually add the remaining caster sugar and whisk until the mixture is stiff and glossy. Add vanilla extract and pomegranate juice and gently mix until combined. Using a rubber spatula fold in the flour mixture until combined. Pour the batter into the prepared pan and smooth the surface. Bake for 35 minutes, until golden and firm to the touch. Cool for 1 hour in pan, then transfer onto a wire rack.

    Icing: whisk together the icing sugar and pomegranate juice until combined and smooth. Drizzle the icing over top of the cake and let it stream down. Scatter over the pomegranate seeds.




    Category: Tea and bundt cakes.

    Tags: chia, pomegranate.

  • Red cake – I use this name as a shortcut because there is too much ingredients to mention them all in the title. We have in sponges powdered freeze-dried beet root and fresh pomegranate juice. They gave red colour and subtle taste not clearly defined as ‘beet root’. Frosting is made of dark chocolate truffle cream with liquorice syrup which changed the chocolate slightly however is not overwhelming, just a faint flavour. Anyway the whole cake is more original in describing than in taste. In taste it is just a yummy cake. Enjoy!


    3 x sandwich pan ø 7 inch



    • ½ cup butter
    • 1 ½ cup sugar
    • ½ cup plant oil (I used canola)
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups all purpose flour
    • 1 cup whole wheat flour
    • 6 tablespoons freeze-dried powdered beet root
    • 2 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 4/5 cup (200 ml) Greek yoghurt (natural)
    • 1/5 cup (50 ml) freshly pressed pomegranate juice
    • few drops red food colouring  

     Chocolate frosting:

    • 350 g dark chocolate
    • 350 ml whipping cream
    • 2 tablespoons liquorice syrup (recipe here)
    • 2 teaspoons ground liquorice root


    • 50 g white chocolate
    • few drops pink food colouring



    Start the frosting the day before. Place chocolate in a heatproof bowl. Add liquorice syrup and ground liquorice. Heat the cream until hot. Pour hot cream over the chocolate and let stand for 5 minutes, then stir until smooth. Place in the fridge for overnight.

    Next day preheat oven to 350 °F. Grease and line pans.

    Sponges: in the bowl of a stand mixer fitted with the paddle attachment beat butter, oil and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. With last egg add vanilla extract. In a separated bowl mix together both flours, beet root powder, baking powder, soda and salt. In another bowl mix yoghurt with pomegranate juice. Add flour mixture to butter mixture in three batches alternate with yoghurt, starting and ending with flour. When all ingredients are well incorporated decide if you want to add food colouring. Now your mixture is pretty pink but after baking becomes very pale. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.

    Remove the frosting from the fridge. Beat it shortly with electric mixer just until fluffy. Set aside 3-4 tablespoons of frosting to decoration.

    Place the first sponge on a serving plate. Spread with half of the prepared frosting. Cover with second sponge and repeat spreading. Cover with third sponge. Melt the white chocolate in double boiler or microwave. Add pink food colouring (or not if you do not want pink glaze). Pour the pink chocolate over the edges of the cake and let it drip down. Place the saved frosting in a piping bag and pipe the decoration on the top.


    Category: Layered.

    Tags:beetroot, chocolate, liquorice, pomegranate.

  • This cake seems to be complicated but in fact it is an easy and light treat. On the base we have a low layer of sponge-like cake, then a layer of cinnamon custard, and then rhubarb and pear sprinkled with pomegranate. A little soft, a little crunchy, a little sweet, a little sour - tastes perfectly. And the combo of fruits and cinnamon is as much unusual as yummy. Try and enjoy!


    12 x 4 inch loaf pan



    • ½  cup butter, softened
    • ½ cups granulated sugar
    • 1 large egg
    • 2/3 cup all-purpose flour
    • 1 teaspoon baking powder
    • 2 tablespoons custard powder
    • 2 tablespoons sugar extra
    • 1 pear, peeled and cored
    • 4 stalks rhubarb
    • 1 pomegranate

     Cinnamon custard:

    • 1 tablespoon custard powder
    • ¼ teaspoon ground cinnamon
    • 2 tablespoons granulated sugar
    • ½ cup (125 ml) milk
    • 1 tablespoon butter
    • ½ teaspoon vanilla extract

    Make custard: mix custard powder, cinnamon and sugar with milk in a small saucepan. Stir over medium heat until mixture boils and thickens. Cook, stirring a further minute. Remove from heat, stir in butter and vanilla extract. Transfer to a small bowl, cover surface with a plastic wrap. Cool.

    Grease and line baking pan. Preheat oven to 350°F (180°C).

    Thinly slice the pear. Cut rhubarb lengthways into 1 cm (1/2 inch) wide long strips. Cut strips into 10 cm (4 inch) length. Cut pomegranate in half, release seeds and juice. Reserve seeds and juice separately.  

    In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add egg, beating well after the addition. Stir in flour, baking powder and custard powder. Spoon mixture into pan, spreading evenly. Top with cinnamon custard, spreading carefully over cake mixture. Alternate pear and rhubarb slices upright on top of custard. Sprinkle with pomegranate seeds. Bake for 25 minutes.

    Meanwhile, stir pomegranate juice and extra sugar in a small saucepan over low heat until sugar dissolves. Bring to the boil. Boil for 5 minutes until thick. Brush warm cake with warm syrup. Serve warm or cool.


    The recipe comes from AWW book 'Indulgent cakes'.

    Category: Fruits cakes.

    Tags: Cinnamon, custard, pear, pomegranate, rhubarb.

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