Almond Cake with Cranberry Pomegranate Syrup
180 grams butter, softened
1 cup caster sugar
2½ cups almond meal
1 cup plain flour, sifted
1 teaspoon baking powder, sifted
Cranberry Pomegranate syrup:
2 cups caster sugar
2 cups Ocean Spray® Cran.Pomegranate™ Fruit Drink
½ cup Ocean Spray® Craisins® dried cranberries
Preheat oven to 160˚C. To make the cranberry pomegranate syrup, place the sugar, Cran.Pomegranate™ Fruit 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.