Pomegranate Jelly Cakes

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Makes 28 small squares


  • 2 eggs
  • 75g caster sugar
  • 35g Self Raising flour
  • 30g cornflour
  • 45g butter melted
  • 500ml pomegranate juice
  • 5g Gelatine sheets


Sift the flours together. Whip the egg whites until soft peak and then add the sugar and then the egg yolks. Fold in the dry ingredients and the melted butter. Pour into a rectangle (27x17cm) greased and lined baking tin and bake for  about 12-15 minutes at 170 until when touched  in the centre it springs to the touch. Allow to cool and turn out of the tin. Cut into small cubes and then roll into jelly and dessicated coconut and allow to set. Cut in half and pipe whipped cream and decorate with fresh berries.

Hydrate the gelatine sheets in water and once plump, squeeze out the excess water. Melt and add to the juice.  Chill and allow to get thicker but not set. Dip the cake squares in the jelly then roll into dessicated coconut. Allow to set