- Lemon & Pomegranate Slice.jpg (7.8 KiB) Viewed 354 times
Takes: 55 minutes (plus cooling time)
Serves: 20
No nutritional information available.
Ingredients
- 200g (7oz) xylitol
- 175g (6¼oz) unsalted butter, softened, plus extra for greasing
- 175g (6¼oz) self-raising flour
- 1 tsp baking powder
- 3 eggs, beaten
- Juice and grated zest of 2 small lemons
- 100g (3½oz) light soft cheese
- 100g (3½oz) quark
- 100g (3½oz) pomegranate seeds
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease a 23cm x 33cm (9in x 13in) Swiss roll tin, and line the base and sides with baking paper. Place 175g (6¼oz) of the xylitol in a large mixing bowl with the butter, flour, baking powder, eggs and lemon zest. Beat together with a hand-held electric whisk until thoroughly combined. Beat in the lemon zest and juice, reserving 2 tsp.
2. Spread the mixture evenly in the tin and bake for 25 - 30 minutes until risen, golden and springy to the touch. Leave to cool in the tin.
3. Mix the soft cheese, quark, remaining xylitol and reserved lemon juice in a bowl until just smooth (do not overmix). Swirl over the top of the cake and scatter over the pomegranate seeds and any juice from the tub. Cut into 20 squares, and serve.
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