Iraqi Vanilla Cake With Pomegranate Sauce Recipes

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IRAQI VANILLA CAKE WITH POMEGRANATE SAUCE



Iraqi Vanilla Cake With Pomegranate Sauce image

Make and share this Iraqi Vanilla Cake With Pomegranate Sauce recipe from Food.com.

Provided by Um Safia

Categories     Dessert

Time 50m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 10

4 free range eggs, separated
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 1/2 cups flour
1 tablespoon baking powder
1/4 cup butter
2 tablespoons sugar
1 teaspoon cornstarch
1/2 cup sweet pomegranate juice
1/4 teaspoon rose water

Steps:

  • Preheat oven to 180°C Grease and flour a large loaf pan.
  • Beat egg yolks until thick & creamy. Gradually add vanilla and powdered sugar. Add dry ingredients and butter, beating with an electric mixer for 3 minutes on high speed, scrape down sides of bowl once or twice to ensure thorough mixing.
  • Whip egg whites until stiff and fold them lightly into batter. Spread mixture into prepared loaf pan. Bake for 20 - 30 minutes: until it tests done (by a toothpick coming out clean when poked into it.).
  • Combine sugar and cornstarch in a saucepan. Whisk in sweet pomegranate juice. Bring to a boil, whisking continuously. Boil for about 2 minutes, until smooth thick and glossy. Remove from heat and stir in rosewater. Chill.
  • To serve: brush a plate with pomegranate sauce and arrange 2 or 3 overlapping thin slices of cake over the sauce.

Nutrition Facts : Calories 276.3, Fat 8.5, SaturatedFat 4.5, Cholesterol 121, Sodium 212.8, Carbohydrate 44.4, Fiber 0.6, Sugar 25.5, Protein 5.6

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