Walnut and Almond Cake with Orange-Pomegranate Compote

Preheat the oven to 180°C (350°F). In a food processor, grind the walnuts and almonds until finely chopped. In a mixing bowl, combine the ground nuts, flour, baking powder, and salt. In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into a greased 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 orange-pomegranate compote by combining the orange juice, pomegranate seeds, and honey in a saucepan. Simmer over low heat for 10 minutes, stirring occasionally. Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer the cake to a wire rack to cool completely. Serve the walnut and almond cake with the orange-pomegranate compote on top. Enjoy!