Tried, tested, and true.
It all began with a pie. Actually six pies, but really it was that simple, I was hooked from the first slice.
My launch into the wonderful world of recipe writing began with testing recipes until I was blue in the face. My first batch of testing an American pie feature took place in the most inspiring kitchen I’ve ever stepped foot in. I had never known a world of equally passionate foodies existed. I was in complete awe, and honestly nervous as I recall lugging groceries half way across the city in a small black carry-on suitcase to the pristine kitchens at the magazine headquarters.
It was later that day, while constructing a twist on the proverbial s’more with layers of luscious homemade marshmallow, I knew I truly loved to cook and that I was in this for the long haul.
I’ve since tested hundreds of recipes that have made it into magazines and cookbooks. I’ve probably consumed kilos of butter (not complaining), narrowly missed multiple kitchen mishaps and worked with the most supportive and inspiring colleagues in the industry.
Now a couple years on, I have slowly begun the transition into the development of my own recipes. Seeing the creative process from beginning to end has resurrected my passion for food and cooking. It’s a challenge in its own right, carefully crafting a recipe that is well balanced and delicious, and I’m no expert, but I like to think I’ve got a knack for it.
I wanted to share one of my favourite recipes I developed. Recently published, my lemon pomegranate loaf actually came to be by accident, which as history in baking has it, many great recipes have resulted from. It’s light, fluffy crumbed texture contrasts beautifully with the juicy, sour seeds and tangy syrup. Not to mention the gorgeous jeweled surface that beckons for an afternoon slice. It’s quick, simple, and practically guilt-free and I swear it will become a staple in your baking repertoire.
Lemon Pomegranate Loaf
190g Plain flour
20g Ground almonds
2tsp baking powder
¼ tsp salt
200g caster sugar
2 (100g) medium eggs
2 (10g) lemons, zested
15g (one half) lemon, juice
175g plain greek style yoghurt, plus extra to serve
60ml coconut oil, melted and cooled
1/2tsp vanilla extract
150g Pomegranate seeds, to garnish
Preheat the oven to 170C. In a large bowl, whisk together the flour, ground almonds, and baking powder.
In a large bowl, combine the sugar and eggs and whisk until pale and thickened. Add the lemon zest, lemon juice, yoghurt, coconut oil and whisk to combine. Add the flour, ground almonds, baking powder and salt. Using a spatula, fold the dry ingredients into the wet ones, careful not to overmix.
Pour into a 900g loaf tin lined with parchment paper. Scatter 50g of the pomegranate seeds down the center, this helps to prevent it from rising too much in the middle so you can decorate the cake. Bake for 50 minutes until golden brown and a skewer comes out clean.
Once you remove the cake from the oven, immediately pour 4 tbsp of the glaze overtop and scatter the remaining 100g of pomegranate seeds. Allow the cake to cool for 30 minutes in the tin. Then remove the cake from the tin and place on a wire rack. Allow to cool for another 10 minutes before pouring a couple more tablespoons of the remaining glaze onto the cake to give it a nice sheen. Cool completely before serving with a dollop of yoghurt and remaining syrup.
250ml Pomegranate Juice
Place the pomegranate juice and sugar in a saucepan over a medium high heat. Bring to the boil and cook for 5 minutes until slightly reduced. Remove from the heat and add a couple of tablespoons to the cornflour, whisking to combine. Pour the cornflour mixture back into the saucepan with the remaining juice and cook over a low heat for 2 minutes until thickened, whisking continuously. Transfer to a bowl and allow to cool completely.