Pomegranate Cake Recipe of of 15-10-2016 [Updated on 15-10-2016]
I was looking for a particular pomegranate cake and I stumbled upon it, the photo of the dessert and its description immediately convinced me to try it. So I used this autumn fruit that I love, both for the ruby red color of its grains and for its flavor, to make a dessert to take home with my parents. This pomegranate cake it's really good, moist and fragrant and very beautiful to look at, well it was just what I was looking for;)
Here in Naples the weather is gray and gloomy, the classic day in which it would be worth staying in bed and lazing all day instead I have already been in business for quite a while, I have been working on the PC for a couple of hours (and I hate working on weekends) and in a while the second round of the change of season awaits me, luckily there is the little girl who with her cuddles and her games makes me intersperse these boring activities taking me into the magical world of carefree;) Well, I leave you to the recipe and go back to my boring occupations, a kiss and happy Saturday: *
How to make pomegranate cake
Cut the pomegranates in two and squeeze them with a juicer. Recover the juice obtained and filter it with a colander.
Beat the eggs with the sugar until they are foamy.
Add the melted butter and mix. Then add the sifted flour and yeast and the lemon zest.
Then add half of the pomegranate juice and mix again.
Transfer the mixture into a greased and floured mold.
Bake the cake in a preheated oven at 180 ° C for 30 minutes.
Meanwhile, prepare the syrup by putting the remaining pomegranate juice on the fire, add the icing sugar and mix. Bake for a couple of minutes or until glazed
When the cake is cooked, take it out of the oven but leave it in its mold.
With the tines of a fork, make holes in the surface. Then pour the syrup that will be absorbed by the cake and let it cool.
Then sprinkle with powdered sugar and decorate with a few pomegranate grains just before serving your pomegranate cake.