Pomegranate Syrup Date Cake for Mother's Day

It's mother's day today and even though I am on the other side of the country to my family this cake is for my mum who is nothing short of wonderful and for my sister who will celebrate her first mother's day today! Even though you aren't here with me to try this cake I hope you both have something delicious today xx

This cake has a dense semolina crumb with the sweetness of dates countered by the tart pomegranate syrup. The syrup should soak almost all of the way through the cake. You don't need more than a small piece of syrup cake and it goes especially well with a good strong cup of coffee. The recipe I have given below is for a half mix as mine was too high so the syrup didn't soak through enough. This tin is from Ikea and can still be used for a half mix, it just won't be as thick.

Ingredients :

EDIT: I am currently working on revising this recipe as it is quite dense and I want the cake to be a bit softer while still sucking up the syrup. Check back soon and I'll have an updated recipe!

115 g (around 1/2 cup) dates, pitted and chopped

1/4 cup milk

50 g raw sugar

75 g melted butter

2 eggs

1/2 teaspoon vanilla essence

1 teaspoons baking powder

60 g fine semolina

55 g plain flour

3/4 cup fresh pomegranate juice (approximately 1 pomegranate)**

3/4 cup caster sugar

handful pomegranate seeds set aside to serve

** see previous post for how to get the juice from the pomegranate

Method:

Preheat oven to 160 C

Put the pitted, chopped dates and milk in a blender or food processor and pulse until they form a smooth paste. Transfer all of the date mixture into a large bowl and add the sugar, butter, eggs and vanilla, then using a hand held beater combine till fluffy, around 2 minutes. 

Sift the baking powder, semolina and flour into the wet mix and mix a further 30 seconds, or until just combined. Pour into a lined 24 x 24 cm cake tin (or round tin with volume of 1.5 L). Bake for 35 - 50 minutes, or until the center is springy and a skewer inserted into the middle comes out clean.

While the cake is baking combine the pomegranate juice and caster sugar in a small saucepan over a medium heat and stir until the sugar melts and it comes to a boil. Allow to bubble together for 5 minutes then remove from the heat and set aside to cool.

When the cake is finished baking, allow to rest in the tin for 10 minutes then turn it out onto a serving plate. Brush the warm cake with syrup allowing it to soak in then continue brushing on more syrup, retaining about 1/3 of the syrup to serve.

Serve with extra pomegranate seeds and syrup (whipped cream optional). The cake will store in an airtight container for up to 4 days without the cream.

Arils harvested by mum from her tree, they have been packed in snap lock bags (in 1 cup measures) and frozen till needed!