• 2 eggs (organic)
  • 3/4 cup dark brown sugar
  • 75 milliliters vegetable oil
  • 1/2 cup dark molasses
  • 1 cup buttermilk
  • 2 1/2 cups spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup pomegranate juice
  • 3 tablespoons white sugar
  • berries (Pomegranate, for garnish)


  1. Preheat oven to 360°F.
  2. Grease a round cake and line the bottom with parchment paper.
  3. Place eggs and brown sugar in a bowl and beat well until the mixture increases in volume.
  4. Add the oil, molasses, and buttermilk, and stir well.
  5. Sieve the flour with the baking powder, baking soda, ginger, cardamom, and cinnamon and add to the egg mixture.
  6. Gently mix the batter and pour into the pan. Bake until a toothpick inserted into the center comes out clean.
  7. Prepare the syrup by mixing the pomegranate juice with the white sugar.
  8. Sprinkle the cake with the syrup while it is still hot, after removing from the pan.
  9. Garnish with pomegranate seeds.
  10. Note: the dark molasses pictured was black treacle. It may be replaced by another type of molasses or honey.
  11. To prepare the buttermilk, mix one cup of milk with 1-2 tablespoons of lemon juice, and let sit for 10-15 minutes before using.
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