Paul Hollywood's Jerusalem date, almond, and pomegranate cake
Recipe by Paul Hollywood from Paul Hollywood's City Bakes
1 1/2 tsp ground cinnamon
175g pitted chopped dates
1/2 tsp bicarbonate of soda
2 large beaten eggs
175g plain flour
2 tsp baking powder
160g ground almonds
125g whole blanched almonds
To decorate: 2 tbsp of pomegranate molasses & 2 tbsp fresh pomegranate seeds
Line the base and sides of a 2lb loaf tin with baking parchment. Heat your oven to 180c/160c fan/gas 4.
Place the orange juice, zest, pomegranate juice, pomegranate molasses, sugar, butter, cardamom seeds, ground cinnamon, dates and bicarbonate of soda in a pan. Bring to the boil then lower the heat and simmer for 5-8 minutes until the dates become soft and the liquid has reduced slightly. Pour into a large bowl and leave to cool.
Roughly chop the almonds so they are still chunky and not powdery. Remove 25g of the chopped almonds and set to one side.
Beat the eggs then add to the cooled date mixture and stir. Add the flour, baking powder, ground almonds and 100g of the chopped almonds. Mix until combined.
Pour into the prepared tin and smooth the top to level. Scatter the top with the remaining chopped almonds. Bake for 40-45minutes until risen and golden brown. Check its cooked through by inserting a skewer into the cake and it should come out clean.
Leave to cool in the tin for 5 minutes, then remove and a wire rack. Whilst the cake is still warm brush the top with 2 tbsp of pomegranate molasses and scatter over the fresh pomegranate seeds.