VANILLA & POMEGRANATE CAKE
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
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
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
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
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
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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