Saturday, November 12, 2011

Pomegranate Lime Cake

Excellent Ingredient of the Week
I meant to do this recipe last week, but we ran out of time. Which is a good thing because it gave me a chance to adjust the recipe, and it needed it. It’s a pretty great unusual cake with lots of potential.

1 1/2 cups all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
3/4 cup pomegranate juice, divided
grated lime peel of 2 limes divided
6 ounces plain Greek yogurt
1 1/2 cups powdered sugar
4 drops lime oil
2/3 cup pomegranate seeds (optional)
2 tablespoons thinly sliced mint leaves

Preheat oven to 350°F. Butter and flour an 81/2 X 12-inch cake pan. I used an old Pyrex pan. Sift together flour, baking powder, and salt in medium bowl. Beat sugar and butter in large bowl until well blended, 1 minute. Using electric mixer, add eggs 1 at a time, beating well after each addition. Beat in 1/2 cup pomegranate juice, vanilla, and 1/2 the lime peel (mixture may appear curdled). Beat flour mixture into batter just until blended. Stir in yogurt.

Spread batter in pan. Bake until tester inserted into center of cake comes out clean, about 40 minutes. Let cake cool 15 minutes. Meanwhile, sift powdered sugar into medium bowl; whisk in 1/4 cup pomegranate juice, and half of the lime peel that’s left. Using fork, poke holes in top of warm cake, spacing 1 inch apart. Pour glaze over cake and spread evenly. Cool completely. Sprinkle pomegranate seeds, mint, and rest of the lime peel over cake before serving.