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Journal of Inspired living

Sri Lankan Pomegranate Love Cake Recipe


Healthy Sri Lankan Pomegranate Love Cake Recipe

Credit: Meg Thompson

This is a gorgeous cake that sings with the flavours of cardamom, nutmeg and lime. Do yourself a favour and make the extra bit of effort to finely grate fresh nutmeg; you will never go back to buying ground nutmeg again. The whole family will adore this Sri Lankan Pomegranate Love Cake! Recipe

Makes: 1 cake

Ingredients

Method

  • 75g ghee
  • 75g olive oil
  • 130g rapadura sugar (or caster sugar)
  • 2 eggs
  • 300g natural yoghurt
  • 1½–2 tsp lime zest
  • 100g cashews, unsalted & blitzed in food processor or blender
  • 110g white spelt flour
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves
  • ½ tsp freshly grated nutmeg
  • 1½ tsp baking powder
  • ½ tsp sea salt

  • Icing
  • 150g natural Greek yoghurt
  • 150g cream cheese, softened at room temperature, cubed
  • 1 tbsp maple syrup, to taste
  • Seeds ½ pomegranate
  1. Preheat oven to 160°C.
  2. Combine ghee, oil and sugar in stand mixer and mix until creamy and sugar has mostly dissolved.
  3. Add eggs, one at a time, mixing well after each one.
  4. Add yoghurt and lime zest and mix until combined.
  5. In separate bowl, sift together cashews, flour, spices, baking powder and salt.
  6. Gradually fold into mix.
  7. Bake for 50–55 mins, or until lightly golden on top and skewer comes out clean.
  8. For icing, add yoghurt, cream cheese and maple syrup to bowl of stand mixer and whip with whisk attachment until smooth and creamy.
  9. Once cake has cooled, spread icing on top and decorate with pomegranate seeds.



 

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.