150g butter/margarine, softened
¾ cup castor sugar plus 2 tablespoons
½ cup self-raising flour
½ cup whole wheat flour
1 teaspoon baking powder
1 tablespoon ground ginger
2 apples peeled, quartered, cored and thinly sliced
6-8 dried dates roughly chopped
½ cup roughly chopped walnuts (don’t use an electric blender)
½ cup pomegranate juice (the juice of approximately 1 pomegranate). Tip: Use a simple hand juicer so you can save the pomegranate seeds as well. Wear an apron – it’s a little messy.
¼ cup of pomegranate seeds (set aside from the juicing)
¼ cup sugar
¼ cup lemon juice
3 tablespoons powdered sugar
How to do it
1. Preheat the oven to 170°C (330°F)
2. Beat the butter/margarine and the ¾ cup sugar in mixer until pale and creamy.
3. Add the eggs one at a time and beat well after each addition.
4. Add the flours, baking powder and ginger, mix on a slow speed until just combined.
5. Fold in the dates, 2 thirds of the apples and nuts.
6. Line a 25 x 12-centimetre loaf tin with baking paper and spray with non-stick spray. Pour the mixture in and arrange the leftover apple slices in a criss-cross pattern on top of the cake, and sprinkle with the remaining sugar and dust with ground cinnamon.
7. Bake for 40-50 minutes or until a knife comes out clean when inserted in the centre.
8. Remove from the oven, allow to cool and put on a plate before glazing
1. In a small saucepan, bring the pomegranate juice and the sugar to a boil. Reduce to medium-low heat and simmer for 15 minutes to allow the mixture to reduce, stirring frequently.
2. Remove from the heat and allow to cool for about 10 minutes.
3. Beat in the powdered sugar until completely smooth, and add the pomegranate seeds.
4. Drizzle over the cake, allowing some of the glaze to run down the sides.