300 gr self-rising flour
330 gr caster sugar
70 gr coarsely chopped hazelnuts
55 gr coarsely chopped walnuts
2 teaspoons ground cinnamon
15 gr red peppercorns
1 pomegranate, seeds removed (about 2 cups of seeds)*
4 Free-range eggs, lightly whisked
275 ml olive oil
Extra: icing sugar
Extra: pomegranate seeds*, to sprinkle
- On 27 Dec 2018
- In Christmas Recipes
- Prep Time: 10 Minutes
- Cook Time: 60 Minutes
- Difficulty Level: Starter
Red Peppercorn And Pomegranate Cake
In honour of the New Year’s celebration I made a recipe for a delightful dessert: Red peppercorn and pomegranate cake! It’s a beautiful moist cake; warm, friendly and sexy. Yes my friends, sexy! Like a hot summer evening on Poros when the entire Odyssey family is dancing and eating lots of delicious food during one of our feasts.
Odyssey’s 25th anniversary
We can’t complain about our lives during the summers at Odyssey, no? We enjoy every moment and our motto is very clear: Have fun and enjoy every day! The truth is that we don’t just enjoy every day, but every week, month and year, for almost the last 25 years!
That’s right, in a couple of years we will be celebrating our 25 years of hard work at Odyssey and all the fun we have had! In all that time the most enjoyable thing, besides cooking, has been meeting so many wonderful people. A lot of people visited the Odyssey and a lot of them came back, quite a few more than once. They are now the heart of Odyssey and have become friends and family.
Passionate cooking nature
Another year is almost here, which will bring us closer to our 25th anniversary. A moment that we plan to celebrate as much as we can. Cooking, eating, singing, dancing! We are even planning to set a challenge to our Odyssey friends. We are working on it and will let you know soon!
You know me; I become very passionate about certain dishes or types of food for periods of time, and try to make them as often as possible. My daughter Dora and husband Rik have suffered on different occasions because of my passionate cooking nature. I for example had a period that I cooked cream caramel for them every day until I made the perfect one. I think this is why Dora does not like cream caramel at all; my fault!
Then there was the time that I made bread with sourdough, yeast, all kinds of flour, with or without seeds, in different kinds of ways. I was happily making bread all the time until Rik had to stop me, as all the family, friends and neighbours had tried all my mistakes and politely thrown them away and complained to Rik.
Pomegranates and red peppercorns
Now pomegranates and red peppercorns are my latest passion. I try them with everything, savoury and sweet, breakfast, lunch and dinner, cooked or raw, in breads and desserts. So yes my friends, on this blog you see the result of my latest passion and it’s up to you to try this cake or not!
Red peppercorn and pomegranate cake
For me the red peppercorn and pomegranate cake is a must among the party cakes that I want to bake for Odyssey’s 25thanniversary. But this cake equally suits the upcoming New Year’s party! To make it I picked pomegranates from our olive farm (out of the trees I bought last year at the Pomegranate festival in Ermioni, during our epic olive picking week).
To combine pomegranate seeds with red peppercorns in this sweet moist cake gave me a wonderful experience. The red peppercorns not only give this cake a sexy and hot flavour, but also an aftertaste that you will remember forever. I think they help the taste of the pomegranate seeds that become a bit dull when cooked. They emphasize the pomegranate’s presence in the cake.
Enjoy the red peppercorn and pomegranate cake during your New Year’s party!
The entire Odyssey team and I wish you a very happy 2019
Photography: Annette Spaan
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300 gr self-rising flour
1. Preheat the oven to 170 °C.
2. Grease and line the base and sides of a cake pan.
3. Combine the self-raising flour, sugar, hazelnuts, walnut, cinnamon, peppercorn and two-thirds of the pomegranate seeds in a large bowl.
4. In another big bowl whisk the egg and oil. When well combined, add it to the flour mixture and stir to combine. Spoon into the prepared cake pan.
5. Bake for 1 hour or until a skewer inserted in the centre comes out clean.
6. Set the cake aside in the cake pan for 10 mins to cool, before transferring the cake to a wire rack to cool completely.
7. Dust the top with icing sugar. Sprinkle with the extra pomegranate seeds.
Servings : 10 people
Ready in : 80 Minutes
Recipe Type : Christmas
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