13 Oct

pom  cake

Advanced Eid Mubarak and my good wishes to muslims all over the world, and everyone who is celebrating.




The pomegranate is an ancient fruit with a rich history in myth, symbol, art, medicine and religion. It has always been an important part of the Middle Eastern diet. Until recently, however, pomegranates were something of a seasonal novelty in the West. Then medical studies suggested what the ancients believed and Middle Easterners probably take for granted: Pomegranates are really good for you and loved by everyone, old and young alike.

Pomegranate is native from the regions of Afghanistan, Pakistan, and Iran to the Himalayas in northern India. It is widely cultivated and naturalized over the whole Mediterranean region, Armenia, Azerbaijan, Iran, India, the drier parts of southeast Asia, Malaya, the East Indies, tropical Africa, the drier parts of California and Arizona. The taste differs depending on the variety of pomegranate and its state of ripeness. It can be very sweet or it can be very sour.

The crunchy arils are packed with fiber, bone-building vitamin K and a host of free-radical destroying phytochemicals that have been purported to help fend off a number of cancers. Plus, they lend a burst of flavor to yogurt, salads, ice-cream and cottage cheese. One of the earliest cultivated fruits, the pomegranate has been traced back as far as 3,000 B.C. Some scholars even suggest that it was a pomegranate, not an apple, that tempted Eve.

In their long history, pomegranates have been linked to health, fertility and rebirth. They figure prominently in many religions and are found in art and literature.

King Tut and other ancient Egyptians, for example, were buried with pomegranates in hopes of a second life. The fruits are said to have been a favorite of the Prophet Muhammad(saws), and in Islam, the gardens of paradise hold pomegranates. In the Judeo-Christian Bible, Moses tells the Israelites they are going to a land of pomegranates (among other things.) Paintings often show the Virgin Mary or the infant Jesus holding a pomegranate. The Greek goddess Persephone’s taste for the pomegranate resigned her to several months a year in the underworld.

Pomegranates are mentioned in Homer’s Odyssey, and Juliet tells Romeo the night is young since it is the nightingale — and not the lark — that is “singing in yon pomegranate tree.”



  • 4 eggs
  • 1 cup sugar
  • 1/3 cup butter
  • 2 cups flour
  •  2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup fresh pomegranate juice
  • 2-3 drops of food colour
  • 1 teaspoon rose water or rose essence
  •  1/2 cup buttermilk

cake making


Cut and deseed two pomegranates, throw out the peel and white membranes. Blend all the seeds in a blender, then strain the pulp (use a cloth or handkerchief wringing out all the juice). You’ll get more juice and more nutrients as well. In addition, you won’t need to add any sugar as extracting the juice this way makes it much sweeter.

With an electric mixer or by hand, beat together the butter and sugar until pale and fluffy. Gradually beat in the buttermilk.

Add the eggs, one at a time, beating well and scraping down the bowl sides after each addition. After all eggs are in, beat several minutes at high speed until the mixture is smooth and very pale.

Stir in the flour, baking powder and salt, and then the pomegranate juice. Beat until smooth, and then mix in the rose water. Add the wet ingredients into dry ones and beat to form a smooth batter.
Pour the batter into your prepared pan, and bake for about 40 minutes, or until a skewer inserted comes out clean.
Allow the cake to cool in the pan for 15 to 20 minutes, then turn out onto a rack. 



yields- 2 &1/2 cups

cooking time-  15 mints

pom cake


  • 3 1/2 Cups Powdered (icing sugar), sifted
  • 3/4 Cup  unsalted butter at room temperature (1 1/2 sticks)
  • pinch of salt
  • 1 full  Cup white chocolate, chopped or  chips
  • 1/4 Cup  milk
  • 1 tsp pure vanilla extract
  • 3-4 Tbsp  heavy cream (optional)

Place the white chocolate and milk in a double boiler and melt on low.  Stir frequently as the chocolate melts completely and is smooth.  Set aside to cool and beat the butter and salt on medium until light in color and fluffy. Scrape the sides as needed. Gradually add the sugar and beat vigoursly for 3-4 minutes. Stop  and , scrape the sides as needed and add the vanilla. Gradually add the melted chocolate and continue to mix until the chocolate is completely incorporated.  If needed, add the heavy cream 1 Tbsp at a time until the frosting is a spreadable consistency and beat for one additional minute between each addition of cream.

White chocolate buttercream frosting can be stored at room temperature in an airtight container for two days, in the refrigerator for up to a week and can be frozen for several months. To use after storage, let it come to room temperature and whip for 1 minute.



  • I wanted to bake this cake in the shape of a pomegranate, so i slightly made it look like a pannetone by baking in a small narrow pan.
  • The addition of buttermilk to this recipe creates a moist cake that is surprisingly light–a perfect combination to the sweet tangyness from the pomegranate juice.
  • After cooling, i just cut the cake into two, for the double layers.
  • I totally forget to take the step by step pictures, as i was in a hurry to finish decorating before my kids wake up. For making of the white chocolate leaves, just melt some of the white chocolate(1/4 cup) separately. After its cooled a bit but still warm, dip any shape of leaves you desire ( natural leaves or artificial) into the melted white chocolate and let it coat fully on both the sides. Arrange all the leaves on a plate and keep in the freezer for 10 minutes. Your leaves would have set. Slowly and gently peel back the real leaves from the chocolate leaves. If they are not coming easily, just hold them in your hands for a few seconds, that should warm them up….they will peel easily.
  • For the pink frosting i just added a few drops( 1-2 tsp) of concentrated pomegranate juice, to the white chocolate frosting,filled it in a piping bag. And after the initial white chocolate frosting base is set , desine the loops on the sides of the cake. Gently arrange the white chocolate leaves on top and decorate with some pomegranate airils.


Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…


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