Sockerkaka Pomegranate Cake with White Chocolate Glaze

Preheat the oven to 180o C and place the rack in the middle of the oven.

Line a 23 cm spring form pan with parchment paper and grease and flour the sides.

Melt the butter, remove from the heat and add the water.

Beat the eggs with sugar on high, for about 5 minutes, until light and fluffy.

In the meantime, combine all the dry ingredients.

Add the butter and water gradually.

Lower mixer speed to low and add the dry ingredients.

Pour the mixture into the prepared baking tin.

Bake for 50 - 55 minutes or until a knife inserted in the middle comes out dry.

Remove to a rack to cool. Pass a knife around the sides and remove the cake from the pan.

Serve as it is or decorate as you like. You will find instructions for decoration in the post.

Equipment Needed

Spice Level: