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Pomegranate Cake Recipe
Fall is a season that offers many delicious and nutritious fruits, among which the pomegranate stands out. With its juicy, ruby-red seeds, this fruit is perfect for making desserts.In this recipe, I will show you how to use pomegranate juice to make an amazing cake that is simple, tasty, and beautiful.Pomegranate cake is light, fluffy and has a very distinctive flavor. The pinkish color can vary in intensity depending on the color of the juice, sometimes very intense, sometimes lighter.
Ingredients
- 2 pomegranates - medium size, or pomegranate juice. You need 160 ml (~¾ cup) of juice and some grains for decoration.
- 200 g flour - 1 ⅓ cup, "00"
- 110 g butter - 1 stick, unsulted and softened at room temperature
- 2 eggs - medium
- 1 lemon - the zest, organic
- 150 g granulated sugar - ¾ cup
- 10 g baking powder - 2 teaspoon
- powdered sugar - for decoration
Instructions
- Start by placing the 2 medium whole eggs in a bowl with the 150 g (¾ cup) of granulated sugar. Beat with electric mixer until light and fluffy.
- Add 110 g (1 stick) of softened butter at room temperature and mix well, again using electric mixer on medium speed.
- In another bowl, mix 10 g (2 ½ teaspoon) of baking powder with 200 g (1 ⅓ cup) of flour. Sift the powder into the egg and butter mixture a little at a time.
- Add the powders a little at a time, always mixing with the whisk, until the mixture is creamy and smooth.
- Squeeze 2 medium pomegranates or pomegranate juice. You need 160 ml (~¾ cup) of juice. Remember to keep a few seeds for the final decoration. Slowly pour the pomegranate juice into the mixture and mix well.
- Add the grated zest of 1 lemon. I recommend grating only the yellow part of the lemon as the white part would make the mixture bitter.
- Pour the mixture into a floured and buttered cake pan and bake at 180°C (356°F) for 40 minutes.
- When done, remove the cake from the oven and allow to cool. Turn the cake upside down onto a serving dish.
- Finally, dust the pomegranate cake with plenty of powdered sugar and decorate with a few pomegranate seeds.
Notes
Doses for a 20 cm (8 inch) Bundt Cake Pan
Nutrition
Calories: 454kcalCarbohydrates: 70gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 94mgSodium: 319mgPotassium: 308mgFiber: 5gSugar: 38gVitamin A: 541IUVitamin C: 19mgCalcium: 130mgIron: 2mg
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