Pomegranate loaf

Author: HFG staff

Photographer: Toby Scott

This mix-in-one vegan pomegranate loaf is lower in sugar and involves minimal effort.

Serves: 10

Time to make: 50 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

⅔ cup quick-cook polenta
¾ cup self-raising flour
¼ cup ground almonds
½ cup Natvia sweetener
1 tablespoon ground chia or flaxseed
1 teaspoon each ground mixed spice, ground ginger and cocoa
zest and juice 1 medium orange
3 tablespoons sunflower oil
¾ cup unsweetened almond or soya milk
For the topping
100g pomegranate seeds (or the amount from 1 pomegranate)
½ cup icingfrostingX sugar
1 cup dairy-free yoghurt

Instructions

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1 Heat the oven to 180°C/fan 160°C/gas 4. Line a 21cm long x 11cm wide loaf tin with non-stick baking paper.

2 Mix all the cake ingredients together in a large bowl until smooth. Spoon into the prepared tin, smoothing the surface. Bake for 30–35 min until golden and springy to the touch.

3 In a small bowl crush half the pomegranate seeds with 2 tablespoons of the icing sugar, then press through a sieve into another bowl to collect the juice. Spoon the juice over the hot cake and leave to cool completely.

4 Once the cake is cool, mix the remaining icing sugar with a little hot water (¼ teaspoon at a time) until runny enough to drizzle.

5 Drizzle the icing over the cake and scatter with a few of the remaining pomegranate seeds. Sprinkle the remainder over the yoghurt and serve alongside.

Nutrition Info (per serve)

Calories 154 cal

Kilojoules 645 kJ

Protein 3.7 g

Total fat 7.7 g

Saturated fat 1 g

Carbohydrates 16.4 g

Sugar 8.1 g

Dietary fibre 1.9 g

Sodium 118 mg

Calcium 104 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.