Iraqi Vanilla Cake with Pomegranate Sauce
Indulge in the unique fusion of flavors with this Iraqi Vanilla Cake topped with a luscious Pomegranate Sauce. This moist and tender cake is infused with pure vanilla for a classic yet comforting base, while the vibrant pomegranate sauce, thickened with a hint of honey and cornstarch, adds a bold and tangy contrast. Garnished with jewel-like pomegranate seeds, this dessert is as visually stunning as it is delicious. Perfect for special occasions or as a show-stopping treat, this recipe combines easy-to-follow techniques with a beautifully exotic twist that celebrates Middle Eastern flavors. With just 20 minutes of prep time, you’ll have an elegant dessert ready to serve and impress your guests.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsalted butter, softened
- 4 pieces large eggs
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 2.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup pomegranate juice
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.25 cup pomegranate seeds (arils)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry flour mixture and the milk to the wet ingredients, beginning and ending with the dry mixture. Mix just until combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
To make the pomegranate sauce, combine the pomegranate juice and honey in a small saucepan over medium heat. Bring to a simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly whisk the slurry into the pomegranate mixture, stirring constantly until thickened, about 2-3 minutes.
Remove the sauce from heat and let it cool to room temperature.
Once the cake is cooled, drizzle the pomegranate sauce over the top and garnish with pomegranate seeds. Slice and serve.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 48.9 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
