Exotic pomegranate and jacob fruit cake "Mimpi-Cakra"

Ingredients for 1 servings:

• 200 g wheat flour
• 100 g butter or margarine
• 6 eggs
• 200 g sugar
• 1 pinch of salt
• 1 pinch of citric acid
• 50 g cocoa powder
• 1 ½ kg pomegranates, fresh, seedless or alternatively fresh pears
• 20 g orange juice
• 20 g coconut blossom sugar (gula kelapa)
• 40 g candied orange peel
• 80 g jackfruit
• 50 g macadamia nuts
• 40 g wheat flour
• 40 g sugar
• 3 eggs
• 1 pinch of citric acid
• 1 pinch of salt
• 5 g butter or margarine
• 1 sheet of baking paper
• 10 g apricot jam
• 2 tbsp orange liqueur
• 30 g cashew nuts, crushed

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

Recipe from Lombok, Indonesia, elaborate pomegranate cake with cashew nuts “Dream of Cakranegara”

Moisten a medium-sized baking sheet, line it with parchment paper, and trim off any excess paper. Peel the pomegranates, halve them, remove the small core, and divide the halves lengthwise into 4 equal portions. Place in a 2-liter saucepan, add the coconut blossom sugar and orange juice, and simmer covered for 10 minutes, stirring gently occasionally. Remove from the heat, strain, and let cool. Separate the cold eggs. Beat the egg whites with the salt, citric acid, and 50g of the sugar until stiff peaks form and return to the refrigerator. All remaining ingredients must be at room temperature. Cut the candied orange peel and jackfruit into small cubes. Chop the macadamia nuts into small pieces. Beat the egg yolks with the remaining sugar until frothy. Add the almost melted butter or margarine and beat with a whisk until smooth and fluffy. Gradually add the cocoa powder. When the mixture is smooth, fold in the beaten egg whites by hand and gently blend. The mixture should not lose too much volume. Finally, sift the flour and fold in. Do not stir, and definitely do not use a mixer. Spread the batter on the baking sheet. Arrange the pomegranate pieces on top of the batter in a shingle-like pattern. Sprinkle with macadamia, candied orange, and jackfruit cubes. Now preheat the oven to 200°C. For the glaze, beat the sugar with the salt, citric acid, and eggs until fluffy. Add the orange liqueur and butter. Sift the flour on top and gently fold in by hand until smooth. Spread the mixture evenly over the fruit. Place in the oven and bake for 10 minutes at 200°C. Reduce the temperature to 180°C and finish baking for another 30 minutes. Let it cool in the oven for five minutes. Mix the apricot jam with the orange liqueur. Remove the jambu “Mimpi-Cakra” cake from the oven and spread with the apricot jam. Spread the cashew nut crumb on top. Let the cake cool, then let it ripen in the refrigerator for an hour. Garnish and serve. Mimpi Cakra means “Dream of Cakra.” Cakranegara is a district of the island’s capital, Lombok. There’s a well-known bakery and pastry shop there that serves this cake during pomegranate ripening season.