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Torta alla Melagrana (Easy Pomegranate Cake)
Pomegranate Cake is a light, fluffy, and beautifully colored dessert that celebrates one of fall’s most elegant fruits. With its juicy ruby-red seeds and naturally sweet-tart flavor, the pomegranate adds a touch of freshness and sophistication to every slice.This easy Pomegranate Cake recipe is simple to make and requires only a few basic ingredients: flour, sugar, butter, eggs, lemon zest, and fresh pomegranate juice. The juice gives the cake its delicate pink hue, which can vary from soft blush to deep rose depending on the color of your fruit.
Ingredients
- 2 medium pomegranates - (or store-bought pomegranate juice) - you’ll need ¾ cup (160 ml) of juice plus a few seeds for decoration
- 200 g "00" flour - 1 ⅓ cup
- 110 g unsalted butter - 1 stick, softened at room temperature
- 2 medium eggs
- 1 lemon zest
- 150 g granulated sugar - ¾ cup
- 10 g baking powder - 2 teaspoon
- powdered sugar - for dusting
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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