Apple Pomegranate Honey Cake (Gluten Free and Dairy Free)

Apple Pomegranate Honey Cake (Gluten Free and Dairy Free)

Whether you are celebrating, serving a dinner party or just feel like having some nutty fruitylicious cake, this cake is perfect for the season.

Made with ground almonds and using apple sauce instead of butter it’s both gluten free and dairy free. The cake is deliciously moist and fruity and it does not too heavy to top off a meal.

Apple Pomegranate Honey Cake (Gluten Free and Dairy Free)

It’s an upside-down apple cake glazed with pomegranate syrup and topped with cooked and fresh pomegranate seeds. Little cinnamon, nutmeg and cardamom elevates the apple flavour and pairs wonderfully with the sweet and tart taste of pomegranate seeds.

Apple Pomegranate Honey Cake
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Delicious moist apple pomegranate honey cake that's both gluten free and dairy free,
Servings Prep Time
15people 20minutes
Cook Time
50minutes
Servings Prep Time
15people 20minutes
Cook Time
50minutes
Apple Pomegranate Honey Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Delicious moist apple pomegranate honey cake that's both gluten free and dairy free,
Servings Prep Time
15people 20minutes
Cook Time
50minutes
Servings Prep Time
15people 20minutes
Cook Time
50minutes
Ingredients
  • Cake
  • 226 grams unsweetened apple sauce
  • 60 mililiters honey
  • 100 grams sugar
  • 2 teaspoons baking powder gluten free
  • 250 grams ground almonds
  • 5 eggs
  • 4 tablespoons pomegranate juice
  • 2 tablespoons soft brown sugar
  • 1 teaspoon ground connamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom seeds
  • 2 green apples peeled and cut into thin slices
  • Glaze & Topping
  • 120 mililiters pomegranate juice
  • 1 pomegranate seeds
  • 1 tablespoon soft brown sugar
Servings: people
Units:
Instructions
  1. Preheat oven to 160°C and prepare a 23cm cake tin by lining the bottom with baking paper and lightly greasing the sides.
  2. In a mixing bowl beat apple sauce, honey and sugar.
  3. In a separate bowl beat eggs with pomegranate juice for few minutes, until pale and foamy.
  4. Meanwhile mix baking powder in ground almonds and add to the honey-apple mixture.
  5. Add the egg mixture in two steps slowly folding it in until incorporated.
  6. Sprinkle brown sugar, cinnamon, nutmeg and cardamon on the bottom of the cake tin and starting from middle arrange apple slices in circular way slightly overlapping.
  7. Pour cake batter on top of the apple slices and bake in preheated oven for 45-50 minutes. You can cover with foil if the cake browns too fast.
  8. Lift onto a wire reach and allow to cool while preparing the glaze.
  9. Deseed pomegranate and place the seeds, juice and brown sugar in a sauce pan.
  10. Stir over medium heat for 10 minutes then remove from heat and allow to cool.
  11. While the cake is still warm, turn it around on serving plate and poke some holes with a skewer and pour the pomegranate syrup on top.
Recipe Notes

You can add a handful of fresh pomegranate seeds on top of the cooked ones for more vibrant colours.

3 Comments

  1. En yleensä pidä hunajakakuista mutta tämä kuulostaa tosi herkulliselta!

  2. Pingback: 17 Dessert Recipes For Fall | Baking In Pink

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