Cake with Pomegranate Sauce

The Middle Easterners know how to use pomegranate. This cake is of Iraqi origin.

• 4 eggs, separated
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 1 1/2 cups flour, sifted with 1 tablespoon baking powder
• 1/4 cup butter
• l2 tablespoons sugar
• 1 teaspoon cornstarch
• 1/2 cup sweet pomegranate juice (NOT pomegranate molasses)
• 1/4 teaspoon rose water

METHOD

Preheat oven to 350° F. Grease and flour a large loaf pan

Cream egg yolks until thick. Gradually add vanilla and powdered sugar. Add dry ingredients and butter, beating with an electric mixer 3 minutes on high speed, scraping bowl occasionally.

Whip egg whites until stiff and fold them lightly into batter. Spread mixture into prepared pan. Bake for 20 minutes.

Combine sugar and cornstarch in a saucepan. Whisk in sweet pomegranate juice. Bring to a boil, whisking continuously. Boil for about 2 minutes, until smooth and thick. Remove from heat and stir in rosewater. Chill.

To serve: brush a plate with pomegranate sauce and arrange 2 or 3 overlapping thin slices of cake over the sauce.

Yield: 1 cake

recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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