Instructions

1. Pre-heat the oven to 350°F.
2. Grease a round 9-inch cake pan, and cover with a circle of parchment paper, and grease the paper.
3. Combine the flour, baking powder, baking soda, cardamom, cinnamon, and cloves in a bowl and blend with a whisk. Set aside.
4. In a mixing bowl combine the eggs, olive oil, yogurt, and 2 tablespoons of the pomegranate molasses and whisk until smooth.
5. Stir in the dry ingredients.
6. Fold in the olives, orange zest, currants, ginger, and fennel seeds. Stir until smooth.
7. Spoon the batter into the prepared cake pan
8. Bake for 35 to 40 minutes, or until the cake is lightly browned and a toothpick inserted in the center comes out clean. Transfer the cake to a rack to cool.
9. When the cake has cooled slightly, but is still warm, run a knife around the edges. Put a flat plate on top of the cake, flip it onto the plate, then cover the cake with a serving plate and flip it again.
10. Combine 2 tablespoons of the orange juice and the remaining 1 tablespoon of pomegranate molasses in a small saucepan, and bring just to a simmer.
11. Add the sugar and cook for about 1 minute, whisking to form a smooth glaze.
12. Pour the glaze over the cake and serve warm, or let cool.

• Servings : 16
• Ready in : 60 Minutes
• Recipe Type : Cakes & Cupcakes