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Pomegranate Almond Cake

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A moist and flavorful almond cake topped with juicy pomegranate seeds. This elegant dessert is perfect for celebrations or a unique twist on classic tea cakes.

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup plain yogurt or sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup pomegranate seeds (plus extra for garnish)
  • 2 tbsp slivered almonds (for topping)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the yogurt and vanilla extract.
  4. In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Fold in the pomegranate seeds gently.
  7. Pour the batter into the prepared cake pan and smooth the top. Sprinkle with slivered almonds.
  8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. Dust with powdered sugar and garnish with additional pomegranate seeds before serving.

Notes

  • Substitute Greek yogurt for sour cream if preferred.
  • Ensure pomegranate seeds are dry before adding to prevent extra moisture in the batter.
  • Store leftovers in an airtight container at room temperature for up to 2 days.

Nutrition

Keywords: pomegranate almond cake, almond cake, pomegranate dessert, easy cake, holiday cake

Find it online: https://zesticook.com/pomegranate-almond-cake/