Description
A dense, moist cake soaked in pomegranate molasses syrup and topped with an airy orange blossom whipped cream frosting.
Ingredients
- 155g All-purpose flour
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 1/4 sticks Unsalted butter
- 1/2 cup Granulated sugar
- 1/4 cup Coconut sugar or brown sugar
- 3 Large eggs
- 2 tbsp Pomegranate molasses (for batter)
- 80ml Pomegranate molasses (for soaking)
- 60ml Buttermilk
- 1 cup Heavy whipping cream
- 2 tbsp Sugar (for frosting)
- 1/4 tsp Vanilla extract
- 1/4 tsp Orange blossom water
- Fresh pomegranate seeds (for garnish)
- Edible dried rose petals (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter, line the bottom with parchment paper, grease again, and dust lightly with flour.
- In a small saucepan over low heat, melt the butter, granulated sugar, and coconut sugar together. Pour into a large mixing bowl and let cool for 5 minutes.
- Sift the flour, baking soda, and salt into a separate bowl and set aside.
- Add the eggs one at a time to the cooled butter mixture, beating well after each addition. Stir in 2 tablespoons of pomegranate molasses.
- Fold the dry ingredients into the wet mixture until combined, then stir in the buttermilk until smooth.
- Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then invert onto a serving plate. Remove parchment paper. Poke deep holes all over the warm cake and pour the remaining 80ml of pomegranate molasses over it.
- Let the cake cool completely. Whip the cream, 2 tbsp sugar, vanilla, and orange blossom water until stiff peaks form.
- Spread the whipped cream over the cooled cake and garnish with pomegranate seeds and rose petals.
Notes
If you cannot find pomegranate molasses, you can reduce pomegranate juice with sugar until it reaches a syrup consistency, though store-bought yields the best consistency.
- Prep Time: 25 min
- Cooling Time: 30 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: pomegranate orange cake, pomegranate molasses recipe, orange blossom dessert, soaked cake