Pomegranates? It was such a simple fruit when I grew up. Everyone had a pomegranate tree in their garden! We would pick the fruit from the tree and throw it on a paved area to break it. Some of the fruits were sweet and some were sour. We would dump the sour ones immediately and just pick another one!
It was only later that I realised that the taste differed depending on the ripeness of the pomegranates, but luckily most fruits were quite moderate in taste.
I have totally forgotten about this fruit and would only remember about it on our visits to my brother in Pretoria, where my children would still marvel in the wonder of the fruit on his pomegranate tree!
All of a sudden pomegranates became VERY popular, about 12 years ago! It also became very expensive! Luckily we still had a supply from my brother, when we were in Pretoria!
I have been craving pomegranates the last month or so and I wanted to make a pomegranate cake. After a lot of thinking I decided to use my favourite butter cake recipe and use this as the basis for my pomegranate cake! Although sweet it was very delicious!
Ingredients for the cake:
250ml castor sugar
3 jumbo eggs, separated
5ml vanilla essence
500ml cake flour
10ml baking powder
5ml cream of tartar
80g dried pomegranate arils, chopped in a food processor
Pre-heat the oven to 180°C. Grease 8 individual baby cake tins or large muffin pans.
Cream the butter and sugar together and add the egg yolks and beat until light and creamy. Add the vanilla essence and beat until just mixed.
Mix the milk and water together.
Sift the cake flour, baking powder and salt together and add alternating with the milkwater mixture to the creamed sugar and butter.
Whisk the egg whites with the cream of tarter until stiff and fold with the dried chopped pomegranate arils into the flour mixture.
Spoon the mixture into the prepared cake tins or muffin pans and bake for 15 to 18 minutes.
Cool slightly and turn onto a wire rack and cool completely before icing.
500ml icing sugar, sifted
125ml pomegranate juice
5ml lemon juice
Fresh pomegranate seeds
Mix the icing sugar, pomegranate juice and lemon juice together and drizzle over the cooled cakes.
Decorate with some fresh pomegranate seeds and serve.