Iraqi Vanilla Cake With Pomegranate Sauce Recipes

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VANILLA & POMEGRANATE CAKE



Vanilla & pomegranate cake image

A vibrant cake that's gloriously syrupy and tangy. Eat it warm or cold as a pudding

Provided by John Torode

Categories     Buffet, Dessert, Dinner, Lunch, Treat

Time 1h10m

Number Of Ingredients 11

200g butter
200g caster sugar
3 eggs
zest 1 lemon plus juice of ½
140g self-raising flour
100g plain flour
½ tsp vanilla extract
juice ½ lemon (use the other ½ of the one for the cake)
2 pomegranates , juice of one, seeds of one (or 100ml pomegranate juice, 110g pack pomegranate seeds)
85g caster sugar
½ tsp vanilla extract

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm loose-bottomed cake tin. Beat the butter and sugar with an electric whisk until pale and creamy. Add the eggs one at a time, then add the lemon zest and juice and vanilla extract. Fold in the flours with a metal spoon until well mixed. Transfer to the cake tin, smooth the top, then bake for 50 mins until risen and golden.
  • To make the syrup, mix the lemon juice with the pomegranate juice, caster sugar and vanilla, then heat gently until the sugar dissolves. Increase the heat and reduce slightly until syrupy. Remove from the heat and cool slightly, then tip in the pomegranate seeds.
  • Remove the cake from the oven. Allow to cool for a few minutes before poking holes all over it with a skewer and pouring over the pomegranate syrup. Enjoy warm or cool completely in the tin.

Nutrition Facts : Calories 475 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.55 milligram of sodium

IRAQI VANILLA CAKE WITH POMEGRANATE SAUCE



Iraqi Vanilla Cake With Pomegranate Sauce image

Make and share this Iraqi Vanilla Cake With Pomegranate Sauce recipe from Food.com.

Provided by Um Safia

Categories     Dessert

Time 50m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 10

4 free range eggs, separated
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 1/2 cups flour
1 tablespoon baking powder
1/4 cup butter
2 tablespoons sugar
1 teaspoon cornstarch
1/2 cup sweet pomegranate juice
1/4 teaspoon rose water

Steps:

  • Preheat oven to 180°C Grease and flour a large loaf pan.
  • Beat egg yolks until thick & creamy. Gradually add vanilla and powdered sugar. Add dry ingredients and butter, beating with an electric mixer for 3 minutes on high speed, scrape down sides of bowl once or twice to ensure thorough mixing.
  • Whip egg whites until stiff and fold them lightly into batter. Spread mixture into prepared loaf pan. Bake for 20 - 30 minutes: until it tests done (by a toothpick coming out clean when poked into it.).
  • Combine sugar and cornstarch in a saucepan. Whisk in sweet pomegranate juice. Bring to a boil, whisking continuously. Boil for about 2 minutes, until smooth thick and glossy. Remove from heat and stir in rosewater. Chill.
  • To serve: brush a plate with pomegranate sauce and arrange 2 or 3 overlapping thin slices of cake over the sauce.

Nutrition Facts : Calories 276.3, Fat 8.5, SaturatedFat 4.5, Cholesterol 121, Sodium 212.8, Carbohydrate 44.4, Fiber 0.6, Sugar 25.5, Protein 5.6

POMEGRANATE SAUCE



Pomegranate Sauce image

Make and share this Pomegranate Sauce recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 2h10m

Yield 4 half pints, 16 serving(s)

Number Of Ingredients 3

12 large pomegranates
1/2 cup lemon juice
1 cup white sugar

Steps:

  • Cut Pomegranates in half and put seeds through a juice reamer.
  • Strain juice through a damp jelly bag or several layers of damp cheesecloth.
  • Measure 5 cups of pomegranate juice.
  • In a large saucepot combine the pomegranate juice, lemon juice and sugar.
  • Bring to a boil, stirring constantly until sugar dissolves.
  • Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.
  • Simmer, stirring often, until product is reduced by half.
  • Ladle hot sauce into sterile, hot jars.
  • Leave 1/4 inch head space.
  • Wipe rims and adjust caps.
  • Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
  • This makes 4 half pints.

Nutrition Facts : Calories 136.7, Fat 0.4, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 35, Fiber 0.8, Sugar 33.7, Protein 1.2

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Top Asked Questions

How do you make pomegranate hot sauce?
In a large saucepot combine the pomegranate juice, lemon juice and sugar. Bring to a boil, stirring constantly until sugar dissolves. Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer. Simmer, stirring often, until product is reduced by half. Ladle hot sauce into sterile, hot jars.
How to make Pomegranate perfume?
PER SERVING % DAILY VALUE Cut Pomegranates in half and put seeds through a juice reamer. Strain juice through a damp jelly bag or several layers of damp cheesecloth. Measure 5 cups of pomegranate juice. In a large saucepot combine the pomegranate juice, lemon juice and sugar. Bring to a boil, stirring constantly until sugar dissolves.
What can I do with pomegranates?
Pomegranates provide the perfect burst of sweet flavor. Pair them with a meaty meal, top a salad with them or throw 'em in a festive cocktail. They work for winter holidays or hot summer days!
What does pomegranate molasses taste like?
The pomegranate molasses is a two-for-one ingredient in this Lebanese-inspired dish. It provides both a sweet and tart flavor necessary for the earth flavors of cauliflower and tahini. A delicious weeknight meal or weekend indulgence that balances with its depth of sweet and savory glaze, along with its spice rub and fixins to serve alongside.

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