Cake with pomegranates, walnuts and yogurt glaze

Cake with pomegranates, walnuts and yogurt glaze
5.0/5 rating (1 votes)

  • Serves: 10


  • 500 g. self-rising flour
  • 250 g. butter or margarine
  • 440 g. sugar
  • 4 eggs
  • 260 ml milk
  • 2 vanilla
  • 1 1/2 cup of pomegranate seeds
  • 1/2 cup of chopped walnuts
  • For the glaze

  • 200 g. yoghurt
  • 1 cup water
  • 1 cup sugar


  1. Put the butter in a bowl (if you are using a hand mixer) or in a mixer and then add slowly sugar and the eggs one by one, while stirring the mixture. You beat them for 3' minutes. Add flour, milk and vanilla sequentially. Also add one cup of pomegranate and the walnuts and stir with a spatula.

  2. Pour the cake mixture into a large or two small molds, buttered and floured. Bake in preheated oven at 180° C for about 40'-50' minutes (dip a toothpick or knife inside and when it comes out clean, the cake is ready). Let the cake cool off.

  3. For the yogurt glaze: Pour water and sugar in a saucepan and boil it for 3'-4' minutes. Remove it from the heat and allow the syrup to cool off. Pour the yogurt and 3/4 of the syrup in a bowl. Stir well until you obtain a light glaze. Leave it to cool off slightly and then pour the glaze over the cake, sprinkle with the remaining pomegranate and serve.