Vanilla Pomegranate Cake Recipes

IRAQI VANILLA CAKE WITH POMEGRANATE SAUCE

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.

VANILLA & POMEGRANATE CAKE

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.

POMEGRANATE CAKE

Steps:

• Grease and flour an 8-inch cake pan.
• In a mixing bowl, beat eggs until foamy and gradually add sugar.
• Continue beating until mixture is stiff and full of air.
• Sift flour and baking powder, divide in three parts and fold into the egg-sugar mixture, alternate with the pomegranate juice.
• Transfer the batter to the cake pan and bake at 350 degrees F for 35-40 minutes.
• Cool for 10-15 minutes and turn out on a cake plate.
• Dust with powdered sugar or frost with a butter cream frosting.