Yogurt Cake With Pomegranate - cooking recipe

Ingredients

3 cardamom pods
125 g semolina
125 g flour
1 teaspoon baking powder
150 g caster sugar
150 g plain low-fat yogurt
2 eggs
vanilla essence
200 ml pomegranate juice
1 pomegranate

Preparation

Heat oven to Gas 4, 180C 350F.
Crush the cardomon pods then remove and crush the seeds (discard the husks) placing them in a mixing bowl.
Add the semolina, flour, baking power and 125g caster sugar and mix well.
Beat the yoghurt, eggs and vanilla essence together, add to the semolina and flour and blend until smooth.
Place in a 23cm cake tin and bake for 30 minutes.
Simmer and reduce the pomegranate juice by half. Add remaining sugar and mix to dissolve - then cool.
Remove all the seeds from the pomegranate, add to the syrup and mix. Spoon over the cooked cake and serve.