What an amazing fruit the pomegranate is! It grows in hot dry conditions and the fruit does not look that enticing from the outside, but when cut open a treasure of red jewels is displayed to you. Little jewels that burst in your mouth with sweetness and a tang all at once. I had not been introduced to the wonders on a pomegranate until I met my Italian husband, he brought one home to me, early in our marriage and I have been in love with them ever since. You can add them to a salad, sprinkle some on a Tagine, bake with them as I have or just eat them straight from the fruit. I have even found the tree growing wild in Brisbane.

I know a lot of my recipes are cakes and desserts but this is my passion and I knew that white chocolate and coconut would compliment the sourness of the pomegranate so I threw together the cake and sprinkled it with the contents of  a pomegranate. Sometimes I wish I didn’t love to bake so much. especially when I go to put my jeans on and they are a bit of a squeeze!





250 grams of unsalted butter

300 grams of white chocolate

5 free range eggs

1 cup of castor sugar

1 cup of coconut shredded or desiccated

1 cup of almond meal

1 1/2 cups of flour this can be gluten free flour if need be.

1 pomegranate with the seeds scraped out .



Butter and line a cake tin, I used a fluted edge tin but I did have some trouble getting it out because it is such a heavy cake, so either do a better job than I did and shake flour over it as well or use a non fluted tin. Around 24cm.

Using your Kitchenaid or egg beater, beat the five eggs and the castor sugar for around 3 minutes until nice and fluffy. Meanwhile melt the white chocolate and the butter together in a bowl over a saucepan of water. Don’t let the water touch the chocolate.

When the white chocolate has melted and cooled a little, add it to the egg mixture and then add the dry ingredients and stir until combined.

Pour into the cake tin and bake for 50 mins to an hour at 160 degrees in a fan forced oven.

Take it out of the oven and place in the fridge before taking it out of the tin.

Scatter the pomegranate seeds on top and serve.


Share on Facebook