Preheat the oven to 180°C / 350°F / Gas mark 4.
Grease and line a 23cm spring form tin.
Separate the eggs, putting the whites into a large bowl, and the yolks into a separate bowl.
Whisk the egg whites with a pinch of salt until they are stiff and then whisk in 100g of sugar then set aside.
Add the remaining 200g of sugar and zest to the yolks and beat until the mixture is light and airy.
Beat in the ground almonds and a good dollop of the whisked egg whites before folding the rest of them into the almond mixture.
Fold in the remaining egg whites in thirds. Make sure it is well combined without the mixture losing its air.
Pour into the lined and greased tin and bake for about 40 minutes, checking it though at 30 minutes and foil over if needed.
As soon as the cake comes out of the oven, juice one of the pomegranates and pour the juice over the cake while it is still hot and in its tin.
Let the cake cool and absorb the pomegranate juice and leave until cold before unspringing from the tin.
Place the cake on a stand or plate, and then cut the other pomegranate in half and sprinkle out the seeds over the cake.