It’s no secret that pomegranates are a year long lifestyle for me but they feel extra festive this time of year. They add Christmas light sparkle to any dish- a healthy sprinkle if you will. This cake is incredibly simple but feels special enough to serve around the holidays. There is pomegranate molasses in the batter and then, after the cake cooks, it gets an extra soaking of pomegranate molasses. This gives the cake lots of pomegranate love while keeping it moist with help from the buttermilk. The frosting is a simple mascarpone frosting elevated with a little orange blossom water which is perfect with the pomegranate and takes this cake to the next level.
- 150 grams unsalted butter (about 10.5 tablespoons)
- 50 grams dark brown muscovado sugar
- 100 g caster sugar (I used regular sugar don’t tell)
- 3 eggs
- 2 tablespoons plus 75 ml pomegranate molasses
- 150 g all purpose flour
- 0.5 teaspoons baking soda
- Pinch salt
- 50 ml buttermilk
- 100 g mascarpone
- 15 g powdered sugar, sifted
- 0.5 tablespoon orange blossom water
- Pomegranate seeds for garnish
- Grease a spring form pan and set aside. Set oven to 356 degrees F.
- Melt butter and sugars in saucepan then set in mixing bowl to cool. Beat in eggs one at a time then stir in 2 tablespoons pomegranate molasses.
- Sift flour, baking soda and salt in large bowl. Fold into egg mixture. Stir in buttermilk.
- Spoon batter into prepared pan and bake for 25-30 minutes until cake tester comes out clean. Cool for 5 minutes then invert onto cooling rack. Poke holes in top of cake and pour over 75 ml of pomegranate molasses. Cool completely.
- Whisk together all the frosting ingredients. Add water if it needs to be thinned out or more icing sugar or mascarpone if you want it thicker, sweeter or creamier. Spread frosting on cake. Scatter with pomegranate seeds. Cake holds well for a few days at room temp in an air tight container.
Inspired by DeliciousMagazine