Sweets

Almond Cake with Cranberry Pomegranate Syrup

ingredients:

• 180g butter, softened
• 1 cup (220g) caster sugar
• 4 eggs
• 2½ cups (300g) almond meal
• 1 cup (150g) plain flour, sifted
• 1 teaspoon baking powder, sifted

Cranberry Pomegranate syrup:

• 2 cups (440g) caster sugar
• 2 cups Ocean Spray® Cranberry Pomegranate juice drink
• ½ cup (65g) Ocean Spray Craisins® dried cranberries

Preheat oven to 160˚C. To make the cranberry pomegranate syrup, place the sugar, Cranberry Pomegranate juice drink and Craisins® in a saucepan over high heat.

Stir to dissolve the sugar, bring to the boil and cook for 15–20 minutes or until thickened.
Set aside to cool. Place the butter and sugar and in the bowl of an electric mixer and beat until pale and creamy.

Gradually add the eggs, beating well after each addition. Add the almond meal, flour and baking powder and beat until just combined.
Spoon into a lightly greased 2¼ litre-capacity Bundt cake tin.

Bake for 40–50 minutes or until cooked when tested with a skewer. Cool on a wire rack. Pour over the cooled syrup to serve.