Pomegranate Cake
I hate to be the only one posting, but the pig/dog picture was getting old very fast, and we did say this was going to be about cooking and food...
Tonight I wanted to make a cake, and saw some leftover pomegranate juice in the fridge. Pomegranate apple cake sounded good, but even Google didn't turn up a recipe, in the first page of results at least. And I didn't want to figure out how to modify a recipe just then. So plain pomegranate cake was a nice second choice.
About.com, in spite of being a site I usually avoid, provided this recipe:
Ingredients
2 eggs
3/4 cups sugar (I did 1/2)
1 cup flour
1 teaspoon baking powder
1 cup pomegranate juice
Preheat the oven to 350; grease and flour an 8-inch cake pan. In a mixing bowl, beat eggs until foamy and gradually add the sugar. Continue beating until mixture is stiff and full of air. Add flour and baking powder to the egg mixture, alternating with the pomegranate juice.
Bake for 35-40 minutes.
I also added a pinch of cardamon, because...well, it's too hard to resist messing with recipes. The first bite of the cake wasn't especially tasty, but then the pomegranate flavor kicked in and I ate another two (small) pieces, so if you have any pomegranate juice lying around, I highly recommend this cake!
(Another bonus is that it doesn't call for butter!)
Tonight I wanted to make a cake, and saw some leftover pomegranate juice in the fridge. Pomegranate apple cake sounded good, but even Google didn't turn up a recipe, in the first page of results at least. And I didn't want to figure out how to modify a recipe just then. So plain pomegranate cake was a nice second choice.
About.com, in spite of being a site I usually avoid, provided this recipe:
Ingredients
2 eggs
3/4 cups sugar (I did 1/2)
1 cup flour
1 teaspoon baking powder
1 cup pomegranate juice
Preheat the oven to 350; grease and flour an 8-inch cake pan. In a mixing bowl, beat eggs until foamy and gradually add the sugar. Continue beating until mixture is stiff and full of air. Add flour and baking powder to the egg mixture, alternating with the pomegranate juice.
Bake for 35-40 minutes.
I also added a pinch of cardamon, because...well, it's too hard to resist messing with recipes. The first bite of the cake wasn't especially tasty, but then the pomegranate flavor kicked in and I ate another two (small) pieces, so if you have any pomegranate juice lying around, I highly recommend this cake!
(Another bonus is that it doesn't call for butter!)
posted by Amanda @ 8:15 PM
1 Comments:
At 10:34 PM,
Anonymous said…
I'm sure your cake was delicious. In the Scotland Costco they were selling a large container (probably about a quart) of pomegranate seeds. I bought some and then searched the internet for ways to use them. I ended up making some sort of a pomegranate seed coffee cake. We all enjoyed it. It was pretty tasty and crunchy with the seeds in it.
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