Chocolate Almond Pomegranate Cake

chocolate almond pomegranate cake

 

So, what did you do for Christmas and New Year? Ours was simple and serene. We baked cakes, ate lots of goodies and relaxed quite a bit. No, it was not hectic. This is the cake we made for Christmas. For new year, we made a simple biscuit cake; does not need detailing at all.

  1. 1 cup oat flour
  2. 1 cup roasted almond flour
  3. 5 heaped tspns whole wheat flour
  4. 2 heaped tbspns of dark, unsweetened cocoa (powder)
  5. A pinch of salt
  6. 1 heaped tspn baking powder (double action)
  7. 3 heaped tspns of dark brown sugar
  8. 1 cup buttermilk
  9. ½ cup vegetable oil
  10. 1 tspn vanilla extract
  11. ½ cup fresh pomegranate juice
  12. 1 tbspn natural honey

 

For the frosting:

  1. 250 g unsalted butter
  2. 2 tbspn natural honey
  3. Seeds from half a pomegranate

chocolate almond pomegranate cake 4 chocolate almond pomegranate cake 2

Cake:

  • Preheat the oven to 170C
  • In a bowl, sift the flours, baking powder and salt, and mix in the sugar.
  • In another bowl, combine the wet ingredients (buttermilk, oil and vanilla extract) and keep ready.
  • Combine the wet ingredients into the dry and mix thoroughly until homogenous.
  • This mixture makes 3 6-inch cakes. (i.e., if you feel this should be one layer, then make this mixture 3 times.)
  • Bake each layer for 35-38 minutes, till a skewer inserted comes out clean
  • Meanwhile, combine the pomegranate juice and honey in a small saucepan, and reduce it to half by simmering the mixture gently. Take the mixture off the stove and cool the reduction for 5-7 minutes
  • While the cakes are still warm (but not hot) out of the oven, make some holes in the cakes with a toothpick, and pour the reduction over the layers quite generously.

chocolate almond pomegranate cake 3 chocolate almond pomegranate cake5

Frosting:

  • While the cakes are cooling down, make the frosting by first whisking the butter till it is pale;
  • Add honey and vanilla extract, and leave the mixture aside.
  • Finely chop the white chocolate, and melt it in the microwave in 15-20-second intervals, very carefully.
  • Combine this molten chocolate with the butter mixture and whisk again till everything is combined well.
  • Now frost the cooled cakes, layer-by-layer, and then the layers placed together, on a turntable.
  • Line the top of the cake with pomegranate seeds
  • Let the cake chill in the fridge for 30 minutes, before serving.
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