Iraqi Vanilla Cake with Pomegranate Sauce
Oven-baked pomegranate juice and free range eggs, scented with rose water.
50 min · Serves 1 · Easy
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- easy
- 1
Preheat oven to 180°C Grease and flour a large loaf pan. Beat egg yolks until thick & creamy. Gradually add vanilla and powdered sugar. Add dry ingredients and butter, beating with an electric mixer for 3 minutes on high speed, scrape down sides of bowl once or twice to ensure thorough mixing.
- 2
Whip egg whites until stiff and fold them lightly into batter. Spread mixture into prepared loaf pan. Bake for 20 - 30 minutes: until it tests done (by a toothpick coming out clean when poked into it.).
- 3
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 thick and glossy. Remove from heat and stir in rosewater. Chill.
- 4
To serve: brush a plate with pomegranate sauce and arrange 2 or 3 overlapping thin slices of cake over the sauce.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
