My somewhat nefarious love affair with pomegranates started as a child when my friend and I would sneak onto a neighbor’s property to snatch the fruit from their large, abundant pomegranate bush. We would take refuge in my old playhouse, breaking open the tough skin and spending the next hour indulging in the brightly colored seeds. Unfortunately, our gig was up our third year, when the neighbor caught us red-handed, abruptly ending my foray into childhood delinquency. Flavored with pomegranate molasses, this cake is wonderfully moist and tender and sweetened with a pomegranate juice syrup that is scented with cardamom and rose water. The dark chocolate ganache glaze contrasts beautifully the traditional Middle Eastern flavors and spices of the cake.
![POMEGRANATE_Illustration_Punica_granatum2-PUBLIC DOMAIN]()
Flora von Deutschland, Österreich und der Schweiz, 1885
Flora von Deutschland, Österreich und der Schweiz, 1885![1024-641px-Girl_with_a_pomegranate,_by_William_Bouguereau]()
Girl with a Pomegranate by William-Adolphe Bouguereau
Girl with a Pomegranate by William-Adolphe BouguereauThis fascinating fruit has been cultivated since ancient times throughout the Mediterranean, the Middle East, India and in Egypt before the time of Moses. So ancient that there is a word for pomegranate in Sanskrit and mentions in Homer’s Odyssey ~ so revered that it is referred to in the Bible as adorning the hems of priestly garments. The abundance of hundreds of little seeds within its protective, womb-like exterior doesn’t take a huge stretch of the imagination to understand its symbology of fertility and fruitfulness. This fruit’s allure has continued through the centuries, often depicted in paintings and other artwork.
This cake is similar to traditional single-layer Israeli honey cakes and wonder cakes, but with the addition of some of the Middle East’s most treasured flavors and spices. The cake batter is easily mixed by hand or with a standard mixer in a matter of minutes.
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Pomegranate juice and a little sugar are boiled for 2-3 minutes with the cardamom pods, making this simple syrup fast and easy to prepare. After straining out the cardamom pods, the rosewater is added just before pouring it over the cooling cake.
With the subtle tang of the pomegranate molasses, the touch of floral sweetness from the pomegranate syrup and the decadence of the dark chocolate glaze, this cake becomes worthy of a dinner or tea party dessert.
| Servings |
| 9" (23 cm)round cake |
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- 2 2/3 cups (330 g) all-purpose flour
- 1tsp gingerground
- 1/4tsp cardamomfreshly ground *
- 1tsp baking soda
- 1 cup buttermilk
- 2large eggsroom temperature
- 1 1/2cups (275 g) brown sugarpacked if measuring by cups
- 1Tbs pomegranate molasses
- 6Tbs Lyle's Golden Syrupmolasses can be substituted (stronger flavor)
- 7Tbs (100 g) butter unsaltedmelted
- buttersoftened for greasing
- 1/4tsp saltkosher or sea
- 3/4 cup (180 ml) pomegranate juiceroom temperature
- 1 1/4cups (170 g) caster sugar* see notes below
- 3-4 cardamom podscrushed
- 1/2tsp rosewater
- 1 Tbs + 1 tsp butter unsalted
- 1/2 c (120 ml) heavy creamor full fat whipping cream
- 3/4 c (125 g) dark chocolate70% chocolate, good quality
- 1/8cup pistachios, unsaltedcoarsley chopped or fresh pomegranate seeds
- Preheat the oven to 350 °F (175 °C). Generously grease a 9 inch (23 cm) springform pan. Line the bottom of the pan with parchment paper, then grease the top of the parchment paper.
- Sift the flour, ground ginger and cardamom, baking soda and salt together in the bowl of a standard mixer. Add buttermilk, eggs, sugar, pomegranate molasses, Lyle's syrup and melted butter to the dry ingredients. Gently mix on low speed until thoroughly incorporated. Do not beat or over mix. *
- Pour the batter into the greased springform pan, leveling the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Place the pan on a cooling rack. Do not remove the sides of the pan until the Pomegranate Syrup has been poured over the cake and the cake has cooled.
- To make the syrup - place the pomegranate juice, sugar and cardamom in a small pan. On a medium low heat, stir the mixture to dissolve the sugar, while bringing to a boil. Boil gently for 3 minutes then remove from the heat and stir in the rosewater. Pour the syrup through a fine sieve to remove the cardamom pod and seeds. Cool for 5-7 minutes before pouring evenly over the cake (while in the pan). Allow to cool for 15-20 minutes before removing the sides and bottom of the springform pan.
- To make the chocolate glaze - place the finely chopped chocolate in a medium-size heat-proof bowl. Place the butter and cream in a small pan over low heat. Heat just until beginning to simmer and the butter has melted. Pour immediately over the chocolate, making sure the chocolate is covered. After 1 minute, whisk gently until the chocolate is completely melted and is a smooth glaze. Pour immediately over the top of the cake. Working quickly, use an off-set spatula to spread the glaze evenly towards the outer edges of the cake, allowing it to run over the sides of the cake slightly.
- Sprinkle with the chopped pistachios or fresh pomegranate seeds. Can be stored in an airtight container for 2-3 days.
Cardamom - this wonderful spice is very fragrant, especially when freshly ground. Use sparingly to taste. You can also use pre-ground cardamom.
Caster sugar - if you only have granulated sugar, you can pulse it several times in a food processor, just until the sugar crystals are small and fine. Do not allow to become powdery, like confectioner's sugar.
Adapted from a recipe by Claire Clark's 80 Cakes from Around the World