Armenian Pomegranate Cake
A recipe from Armenia.
🇦🇲 Armeniabreakfastdinner
Nutrition (per serving)
420Calories
20 gProtein
40 gCarbs
15 gFat
10 gSugar
800 mgSalt
Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Salt
- 1 cup Granulated sugar
- 1 cup Unsalted butter, softened
- 4 Large eggs
- 2 tbsp Pomegranate molasses
- 1 tsp Vanilla extract
- 1 cup Pomegranate seeds
- 1 cup Confectioners' sugar
Method
- Preheat oven to 350°F (180°C).
- Grease a 9-inch (23 cm) round cake pan and flour the pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the sugar and butter until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
- Beat in the pomegranate molasses and vanilla extract.
- With the mixer on low speed, gradually add the flour mixture and mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust the top of the cake with confectioners' sugar and sprinkle with pomegranate seeds.
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