Pomegranate Cake Recipe
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Pomegranate Cake Recipe
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Fall is a season that offers many delicious and nutritious fruits, among which the pomegranate stands out. With its juicy, ruby-red seeds, this fruit is perfect for making desserts.In this recipe, I will show you how to use pomegranate juice to make an amazing cake that is simple, tasty, and beautiful.Pomegranate cake is light, fluffy and has a very distinctive flavor. The pinkish color can vary in intensity depending on the color of the juice, sometimes very intense, sometimes lighter.
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Ingredients
- 2 pomegranate medium size, or pomegranate juice. You need 160 ml (~¾ cup) of juice and some grains for decoration
- 200 g flour - 1 ⅓ cup, "00"
- 110 g butter - 1 stick, unsulted and softened at room temperature
- 2 egg medium
- 1 lemon - the zest, organic
- 150 g granulated sugar - ¾ cup
- 10 g baking powder - 2 teaspoon
- powdered sugar - for decoration
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
- Bundt Cake Pan
Nutrition Information
Show Details
Calories
454kcal
(23%)
Carbohydrates
70g
(23%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
94mg
(31%)
Sodium
319mg
(13%)
Potassium
308mg
(7%)
Fiber
5g
(20%)
Sugar
38g
(76%)
Vitamin A
541IU
(11%)
Vitamin C
19mg
(21%)
Calcium
130mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 70g | 23% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 319mg | 13% |
| Potassium | 308mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 38g | 76% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 19mg | 21% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
2 reviews
Excellent
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