Pomegranate Cake

Instructions

1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
2. Line a cake tin (or two 7- or 8-inch cake tins) with olive oil and set to one side.
3. Mix the flaxseeds with water and set to one side.
4. In a food processor, grind the buckwheat granules, oats and unrefined cane sugar. Place in a large mixing bowl with the sorghum flour, potato starch, baking soda and salt. Mix well and set to one side.
5. Add the flaxseed mixture to the large mixing bowl and combine.
6. Add in the oil, pomegranate molasses, orange juice and vanilla extract. Mix well. Fold in the pomegranate seeds.
7. Dish into the cake tin(s).
8. Bake in the oven for about 20 minutes until the crust turns into a light golden colour. Insert a skewer to test if it comes out clear to see if it is baked.
9. Remove from heat and set to one side until cool.
10. Top with icing of your choice, if preferred.