This walnut & pomegranate Syrup Persian love cake is full of delicious walnuts and has a rich, fluffy texture thanks to olive oil and pomegranate balsamic. Topped with a mascarpone frosting, it's perfect for your next dinner party.
1: Whisk the eggs until foamy and doubled in size, this can take 5 minutes.
2: Slowly pour in the sugar while the mixer is on until well combined.
3: Pour in the pomegranate balsamic, extra virgin olive oil and buttermilk.
4: In a food processor, blitz the walnuts to a fine texture.
5: Fold through the chopped walnuts, flour, baking powder and sea salt until well combined and streak free.
6: Pour it into a 23cm cake tin and bake for 40-45 minutes at 175°C fan assisted.
7: For the frosting, mix heavy cream, mascarpone, and icing sugar together until soft peaks.
8: Frost the cake once completely cooled and top with crushed walnuts and pomegranate seeds.
