John Myers
Gaby’s Pomegranate Cake
The perfect gaby’s pomegranate cake recipe with a picture and simple step-by-step instructions.
- 200 g Soft butter
- 180 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 3 Pc. Free range eggs
- 2 tbsp Rum
- 3 drops Bitter almond flavor
- 2 tbsp Pomegranate juice
- 250 g Flour
- 75 g Ground almonds
- 1,5 tsp Baking powder
- 250 g Pomegranate seeds
- 250 g Powdered sugar
- 1 tbsp Kirsch
- 1 tbsp Lemon juice
- 150 g Pomegranate seeds
- Mix the butter, sugar, vanilla sugar and salt until frothy.
- Stir one egg after the other into the butter mixture and keep stirring until the mixture is light.
- Mix the flour with baking powder and the almonds into the mixture. Put 1 tablespoon of flour and seeds in a plastic sack and mix carefully. Put everything through a sieve, carefully fold in the kernels into the mixture.
- Butter and flour in a cake pan. Pour in the mass. Bake for approx. 1 hour in the bottom groove of the oven preheated to 180 ° C. Remove, cool a little, take out of the mold, leave to cool completely on a rack.
- Mix the powdered sugar, cherry and lemon juice, pour over the cake, garnish the cake with pomegranate seeds.
Comment :
- 6th error: on picture 7 is labeled with hazelnuts but they are almonds as noted in the ingredient information. Couldn’t undo the writing.
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