Sunflower Pomegranate Honey Cake
Rosh HaShanah is right around the corner and you know what that means… delicious honey cake! This recipe for beautifully decadent Sunflower Pomegranate Honey Cake is drizzled with pomegranate honey and topped with silan-caramelized sunflower seeds. Are you drooling yet?
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 8 servings
Ingredients – Honey Cake
- 10 ounces honey
- 1 cup coffee
- ¼ cup oil
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups flour
- honey for drizzling
Ingredients – Sunflower Topping
- 6 tablespoons silan (date syrup)
- 1 cup sunflower seeds
- fresh pomegranate seeds for topping
Method
- Preheat oven to 350°F / 180°C.
- In a large bowl, mix honey, coffee, oil, egg, vanilla, baking powder, baking soda and salt.
- Gradually add the flour and mix well until its a completely smooth consistency.
- Oil a 9-inch loaf pan (optional: add baking paper and oil again). Pour in the cake mixture.
- Bake for about 45 minutes, until a toothpick inserted comes out clean.
- Once cooled, take the cake out of the loaf pan gently and place on a plate.
- Drizzle with pomegranate honey.
- In a pan over medium heat, add the silan and pomegranate seeds. Mix continuously until the sunflower seeds caramelize.
- Carefully scoop the caramelized sunflower seeds onto the cake and spread evenly over the top.
- Sprinkle some fresh pomegranate seeds on top. Enjoy!
From jamiegeller.com
