Gorgeous Pomegranate Cake

Gorgeous Pomegranate Cake is one of the prettiest cakes I have ever made. It is so beautiful and looks like a box of bright, red rubies opened up from Aladdin’s cave and there for the taking. That being said Gorgeous Pomegranate Cake is pretty easy to make, provided you have a pomegranate or two at hand. I was in a real hurry to make this cake because it really appealed to all my senses. Luckily I had a vanilla cake which I had baked earlier and also had some pomegranates in the fridge. So all I needed to do was put it together and then take enough of photographs.

I first came across Gorgeous Pomegranate Cake on Nigella’s blog and was captivated by the bright red pomegranates that looked like gems spilling out of a jewel box. I have been following Nigella for years and enjoy watching her shows and reading her books. But, I have only made one or two of her recipes, giving it my own twist. And that’s what I did with this Cake too.

The only reason I was tempted to make it was because I had some pomegranates in the fridge and a vanilla cake ready to be topped. I enjoy watching cooking shows on TV because it gives me a lot of ideas on how to do things and improve myself. It is also great entertainment If you know what I mean). All I had to do was to open up the pomegranate and put it all together. A big thank you to Nigella for this awesome idea. So let’s get cracking.

A Few Images On The Making Of The Cake

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The Recipe For Gorgeous Pomegranate Cake

The Ingredients:

This is the cake recipe I used

1/2 cup butter at room temperature; 1/2 cup jaggery ( cane sugar) or brown sugar; 1 1/2 cups wheat flour; 2 medium eggs; 1 1/2 tsp baking powder; 1 tsp vanilla essence

I used cup cake cases and a 5 inch cake pan.

For Topping: 1 cup Pomegranate Arils (seeds); rolling pin and a zip lock bag; a wooden skewer

Make It:

Add the flour in a bowl and make a well in the centre. Add eggs, vanilla, sugar, butter and baking powder. Gently whisk together to a smooth consistency. Pour into moulds and bake in middle shelf in a pre-heated oven at 175 Celcius or 350 F for 25 to 30 minutes until cake is ready. Test with a skewer for doneness. I like my cakes brown so I keep it a little longer, Cool before proceeding to next step.Now comes the fun part. Take the skewer and gently make holes all over the top of the cake. Put 1/2 cup Pomegranate arils in a zip lock bag and crush them with the rolling pin. Pour the juice over the cake. Scatter the remaining pomegranate on top and the most beautiful cake you ever did make is ready. Serve whenever you like.You can use any cake you like. The most important part is the Pomegranate!