Ginger Cake with Pomegranate Buttercream


Spicy, warm ginger is one of my favourite things to add to cake. This time I paired it with zesty orange and bright pomegranate, which turned out to be an excellent decision. Not only is the cake delicious, the pastel pink buttercream is absolutely to die for!


For the cake:

  1. 135 g flour
  2. ¾ teaspoon baking powder
  3. ¼ teaspoon baking soda
  4. 87 g salted butter
  5. 60 g brown sugar
  6. 50 g granulated sugar
  7. ½ teaspoon vanilla extract
  8. 1 egg
  9. 120 ml greek yogurt
  10. 1 tablespoon freshly grated ginger
  11. 1 tablespoon freshly grated orange zest

For the buttercream:

  1. 30 g unsalted butter
  2. 6-7 tablespoons pomegranate juice, freshly squeezed
  3. 60 g powdered sugar


  1. Pre-heat the oven to 180°C. Grease and line a 7 inch cake pan.
  2. In a mixing bowl, sift together the flour, baking powder and baking soda. Set aside.
  3. Cream the butter and sugars until light and fluffy. Add the egg and vanilla. Mix well.
  4. Add in the flour mixture, greek yogurt, ginger and orange zest. Fold together until smooth.
  5. Pour the batter into the pan and bake for 40-45 minutes.
  6. Meanwhile to prepare the buttercream, in a small saucepan add the pomegranate juice. Cook on a low flame until the juice has reduced to about half and looks syrupy.
  7. Cream together the butter and powdered sugar. Add in the pomegranate juice and whip until light and airy. Add more sugar or milk until you are happy with the consistency.
  8. Let the cake cool completely. Frost and enjoy!



Carrot Cake with Pomegranate Glaze


In my opinion, nothing beats a good carrot cake on a chilly winter day. And this one is better than good, it’s incredible. Bursting with earthy flavours of carrot and ginger, this cake is the perfect companion for a warm cup of coffee. The combination of brown sugar and honey adds a warm, caramel flavour, that perfectly compliments those spicy undertones from the cinnamon. The crushed walnut bits add subtle hints of bitterness. But, my favourite thing about this cake has to be the luscious pomegranate glaze, that I would happily eat by the spoonful on any given day.


For the carrot cake:

  1. ⅓ cup coconut oil
  2. ⅓ cup brown sugar
  3. ⅓ cup honey
  4. 1 egg
  5. 1 tablespoon milk
  6. 1 teaspoon vanilla extract
  7. 1½ teaspoon baking powder
  8. 1 cup flour
  9. ½ teaspoon ground cardamom
  10. ¼ teaspoon ground ginger
  11. ¼ teaspoon ground cinnamon
  12. 1 cup carrot (grated)
  13. ¼ cup walnuts (crushed)
  14. ¼ cup raisins
  15. ¼ cup yogurt
  16. ¼ teaspoon salt

For the pomegranate glaze:

  1. 2 tablespoons pomegranate juice (freshly squeezed)
  2. ¼ cup powdered sugar


  1. Preheat the oven to 180°C. Line a 6 or 7 inch cake tin with baking paper.
  2. In a bowl, mix the coconut oil, egg, milk, yogurt, brown sugar, honey and vanilla extract.
  3. Sieve the flour and baking powder. Add in the ground cardamon, ginger and cinnamon and salt. Whisk together.
  4. Add the dry ingredients to the wet ingredients and gently fold until combined.
  5. Fold in the carrots. Then, fold in the walnuts and raisins.
  6. Bake for 30 minutes.
  7. Let the cake cool completely. Meanwhile, prepare the pomegranate glaze.
  8. Whisk together the pomegranate juice and powdered sugar until smooth.
  9. Pour onto cooled cake.