Iraqi Vanilla Cake With Pomegranate Sauce
Pomegranates are often associated with fertility and abundance in Iraqi culture, making them a popular ingredient in celebratory dishes.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 cup All-purpose flour
- 1.5 cup Granulated sugar
- 2 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.5 cup Milk
- 3 large Eggs
- 2 teaspoon Vanilla extract
- 1 cup Pomegranate juice
- 1 tablespoon Cornstarch
- 0.5 cup Pomegranate seeds
- for dusting Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix together the melted butter, milk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the pomegranate sauce. In a small saucepan, combine the pomegranate juice and cornstarch. Cook over medium heat, stirring constantly, until the sauce thickens. Remove from heat and let cool.
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Once the cake has cooled, pour the pomegranate sauce over the top and sprinkle with pomegranate seeds.
- Dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.