Yesterday I handed in my final year dissertation. It was about the Golden Altar in Sant’Ambrogio in Milan, a ninth century structure made of gold and silver and decorated with a miultitude of jewels and enamels, with three dead saints buried inside it. Gotta love early Christianity and their obsession with relics. Can you tell that it’s hard for me to stop writing about it when that’s all I’ve been thinking about for the last month?
I really wanted to properly celebrate, but I still have four exams looming and a mammoth amount of revision that I need to do in the next nineteen days. But, for the day, I wanted to celebrate.
I went to Tate Modern, I took a long stroll across Milennium Bridge and all around the City and pretended that exams didn’t exist.
The sun was shining and it was far too beautiful a day to be sat inside staring at a computer.
This cake is the perfect sun-is-shining, feel-good, not-a-care-in-the-world kinda cake. The mixture is light and limey and the top is adorned with beautiful pomegranate seeds, which actually sort of resemble the jewels all over my altarpiece. Also, pomegranate seeds are a renowned superfood, so this is that kind of cake that you can pretend is really good for you. Like carrot cake, right? Totally nutritious and almost definitely one of your five a day.
I’ve made this cake a few times now, including for my mother’s birthday. A few blossoms never go amiss.
Lime Cupcakes with Pomegranate Icing
For the cake mixture:
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
pinch of salt
40g butter, at room temperature
juice and zest of one lime
Sift the flour, sugar, baking powder, salt into a mixing bowl, add the butter and mix until everything is combined. It will look a bit like fine sand.
Gradually pour in half the milk and beat until it is just incorporated.
Whisk the egg and the remaining milk in a separate bowl, then pour into the flour mixture. Beat until incorporated. Add the lime zest and juice.
Spoon the mixture into cupcake cases and bake at 170 degrees for 20-25 minutes, or until light golden.
For the icing:
250g icing sugar
80g softened butter
juice of one pomegranate
Beat together the butter and sugar, then add the pomegranate juice.
When the cupcakes are cool, spread some icing on each one and sprinkle with pomegranate seeds. Enjoy in the sun!