‘Pomegranate Cake’

Recipe Courtesy of Delicious. Magazine

Recipe Courtesy of Delicious. Magazine

Sometimes you can just tell that a recipe is going to be extraordinary just by reading its ingredients list– especially for a baked good like this fabulous ‘Pomegranate Cake.’  If a baked good like this one has either sour cream, yogurt, olive oil or buttermilk in it, then you know it will have a moist crumb.  If it has both brown and regular granulated sugar in it, you know it will have a rich sweetness with hints of molasses. 

Speaking of molasses, this recipe was loaded with pomegranate molasses both in the batter, and as a drizzle on top of the warm, baked cake to add extra flavor.  And then there is the icing or topping; some cakes don’t need a topping, but when you see one as flavorful and appealing as this one, you know if will just add an extra depth of flavor to the already appealing work of art.  That said, this wonderfully  moist, airy pomegranate-flavored cake is heavenly on its own, but its topping of creamy, sweet mascarpone cheese flavored with orange flower water, and its sprinkling of pomegranate seeds for color and a touch of crunch is what makes it one step closer to perfection.

(To view this recipe, click on the blue title of the blog post above*)

‘Pomegranate Cake’

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: medium
  • Recipe type: Dessert

Ingredients:

  • Recipe Courtesy of Delicious. Magazine*
  • (I adapted the recipe from metric measurements to make it a bit easier for you!)
  • 10 Tablespoons unsalted butter, plus extra to grease the pan
  • 1/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 Tablespoons, plus 1/3 cup pomegranate molasses (divided)
  • 1 cup AP flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup low-fat buttermilk
  • For the topping:
  • 8 oz. container mascarpone cheese, room temperature
  • 1 Tablespoon confectioner’s sugar
  • 1/4 teaspoon orange blossom water (Gran Marnier or orange extract would also work*)
  • Pomegranate seeds, for sprinkling

Directions:

  1. Grease a 9-inch round cake pan with butter. Preheat the oven to 350 degrees. Melt the butter and the sugars in a saucepan, then pour into a mixing bowl and allow to cool. Beat in the eggs, one by one, then stir in the 2 Tablespoons of pomegranate molasses.
  2. Sift the flour, baking soda, and salt into another bowl, then fold in the egg mixture until combined. Sir in the buttermilk.
  3. Spoon the batter into the baking dish, then bake for 25-30 minutes or until a skewer pushed into the cake comes out clean. Cool for 5 minutes, then invert onto a cooling rack. Set a plate underneath the rack. Poke holes in the warm cake with a skewer, then pour over the 1/3 cup of pomegranate molasses. Cool.
  4. To make the topping, whisk the mascarpone with the sugar and the orange flavoring. Spread over the cooked cake, then scatter with the pomegranate seeds. The cake will keep for up to 5 days in an airtight container. (I refrigerated mine!)

Published on by

Tagged: , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *