Guest Recipe: Orange and Pomegranate Cake by Diana Henry

This is Diana Henry’s recipe for her Orange and Pomegranate Cake, shared with permission, from her latest book A Change of Appetite. The cake itself is wonderfully simple to make and extremely moist.

Orange Pomegranate Cake

Photo Credit: Laura Edwards – A Change of Appetitie

Incredibly easy. Not sugar-free I know but, as cakes go, not bad. And it is for dessert. Serve thin slices with Greek yogurt. It’s very, very moist (almost pudding-like) so be careful when you’re moving it off the base of the cake tin and on to a plate – Diana Henry

5.0 from 1 reviews
Orange and Pomegranate Cake
Prep time
Cook time
Total time
Serves: 8
  • For the cake
  • 50g (13⁄4oz) wholemeal breadcrumbs
  • 100g (31⁄2oz) ground almonds
  • 175g (6oz) soft light brown sugar
  • 2 tsp baking powder
  • finely grated zest of 1½ oranges
  • 215ml (71⁄2fl oz) olive oil, plus more for the tin
  • 4 eggs, lightly beaten
  • seeds from 1⁄2 pomegranate
  • For the syrup
  • juice of 1 orange
  • 100ml (31⁄2fl oz) pomegranate juice (pure juice, not ‘pomegranate juice drink’)
  • 1 tbsp pomegranate molasses
  • 2 tbsp runny honey
  1. In a bowl, mix together the breadcrumbs, almonds, sugar and baking powder. Add the orange zest, olive oil and eggs and stir well until everything is amalgamated.
  2. Pour the batter into an oiled 20cm (8in) springform cake tin. Put it into a cold oven and set the heat to 190°C/375°F/gas mark 5. Bake for 45–50 minutes, or until the cake is browned and a skewer inserted into the middle comes out clean.
  3. Meanwhile, make the syrup by gently heating all the ingredients together. Stir a little until the honey has dissolved, then increase the heat and simmer for five minutes. You should end up with about 100ml (31⁄2fl oz) of syrup.
  4. When the cake is cooked, pierce holes all over the surface and slowly pour the syrup all over it, allowing it to sink in. Leave the cake to cool completely in the tin. It will sink a little in the middle but don’t worry, this makes a lovely dip for the pomegranate seeds to lie in. Scatter the pomegranate seeds on top just before serving.


You can read more about my adventures cooking from the book on Monday and there are some equally stunning recipes by Diana Henry to be found on her column for Stella Magazine in The telegraph or on her own website.

With thanks to Mitchel Beazley/Octopus Publishing Group for my review copy and permission to share this recipe. A Change of Appetite was published on 3rd March 2014, RRP £25. 


  1. says

    I came over to your site for a little snoop as I know I will see what is happening on the seasonal front here, in a very delicious way. I see this beauty; oh my goodness. This looks like a real sensory popping experience x

  2. says

    I love these sort of cakes, the almond dampness is just fabulous. Sadly my daughter is allergic to nuts so I rarely make this sort of things these days. If I did though, I’d make this one!

  3. says

    I eat cake rarely as I am supposed to be watching my cholesterol. HOWEVER I love Diana Henry’s recipes and books and pomegranate is my all time fave fruit so this is pretty much unavoidably going to be baked asap in my kitchen. Thanks for the inspiration

    • Ren Behan says

      Exactly, it’s amazing with yogurt. Such a lovely and a super easy cake to make.

  4. says

    What a stunning ruby red cake… I fancy this with a good dollop of greek yogurt on the side. I’ve heard lots of good things about this book and fancy giving it a try given my current healthy eating campaign :-)

    • Ren Behan says

      Yes that’s what it suggests in the book. You’d enjoy it – giveaway open now!

  5. says

    What a gorgeous colourful photograph and a lovely recipe. I don’t think I’ve ever made a cake out of breadcrumbs, but it sounds really interesting.

    • Ren Behan says

      Neither had I and I used a multigrain bread which was healthy and gave the cake a lovely texture, too. Good to know you don’t need flour!

    • Ren Behan says

      I’ve had a quiet spell and now lots of good ones are coming through so I’m re-inspired to start up my cook book club!

    • Ren Behan says

      I think you can eat the pips, I couldn’t find any pomegranate seeds at all when I made it, so I just topped the cake with red currants but made the drizzle with pomegranate juice and molasses. You could just top this cake with any fruit – it’s very versatile.


  1. […] There is an emphasis on seasonality, with recipes and chapters arranged into the four seasons, with accompanying menu ideas to help you frame the perfect dinner party. For example, in Spring, Diana suggests serving a menu of shaved vegetables with lemon and olive oil, salmon with baby leeks, and blueberry and gin jellies. Whilst in Winter, you would do well to serve hot bagna cauda, Georgian chicken with walnut sauce, followed by orange and pomegranate cake – recipe here. […]