Pomegranate Almond Cake

Short description

This Pomegranate Almond Cake is a moist and fragrant dessert that combines the nutty richness of almonds with the bright, juicy sweetness of fresh pomegranate. A delightful balance of texture and flavor, it is perfect for gatherings or as a special teatime treat.

Why You’ll Love This Recipe

This cake is simple yet elegant, offering a unique twist on classic almond cake. The almonds bring a tender, moist crumb while pomegranate seeds add bursts of freshness. It is naturally festive, making it a showstopper for holidays, celebrations, or dinner parties.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Ground almonds (almond meal)

• All-purpose flour

• Baking powder

• Fine salt

• Lemon zest

• Pomegranate molasses (or reduced pomegranate juice)

• Fresh pomegranate seeds

directions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.

2. In a large bowl, cream together butter and sugar until pale and fluffy.

3. Beat in eggs one at a time.

4. Fold in flour, baking powder, salt, and ground almonds.

5. Stir in lemon zest and pomegranate molasses.

6. Transfer batter into prepared pan and smooth the surface.

7. Bake for 40–45 minutes or until a skewer inserted in the center comes out clean.

8. Cool in the pan for 10 minutes before transferring to a wire rack.

9. Sprinkle generously with fresh pomegranate seeds before serving.

Servings and timing

• Servings: 8

• Prep Time: 20 minutes

• Cook Time: 40–45 minutes

• Total Time: About 1 hour

Variations

• Add a hint of rose water or orange blossom water for a floral touch.

• Use almond extract for a more pronounced almond flavor.

• Swap lemon zest with orange zest for a warmer citrus note.

• Serve with a dollop of whipped cream or Greek yogurt for extra indulgence.

storage/reheating

• Store covered at room temperature for up to 2 days.

• Refrigerate for up to 5 days in an airtight container.

• To freeze, wrap slices tightly and store for up to 2 months. Thaw at room temperature before serving.

• Warm individual slices in the microwave for 10–15 seconds if desired.

FAQs

Can I use almond flour instead of ground almonds?

Yes, almond flour works perfectly as a substitute.

Can I make this cake gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend.

Do I need to use pomegranate molasses?

No, you can substitute it with reduced pomegranate juice, though the flavor will be slightly lighter.

Can I make this ahead of time?

Yes, it keeps well and the flavors develop even more after a day.

Can I use frozen pomegranate seeds?

Yes, but thaw and drain them before using to avoid excess liquid.

What can I serve with this cake?

It pairs beautifully with whipped cream, yogurt, or vanilla ice cream.

Can I bake this in a loaf pan?

Yes, though the baking time may need to be increased by 5–10 minutes.

Can I reduce the sugar?

Yes, you can reduce by up to ¼ cup without affecting texture too much.

How do I prevent the cake from drying out?

Avoid overbaking and store it in an airtight container.

Can I add nuts on top?

Yes, sliced almonds or pistachios make a lovely crunchy garnish.

Conclusion

The Pomegranate Almond Cake is a refined yet simple dessert that balances nutty richness with fruity brightness. Its moist texture, jewel-like topping, and delightful flavor make it a versatile recipe you will return to time and again. Whether for a family gathering or a festive celebration, this cake is sure to impress.

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