Iraqi Vanilla Cake With Pomegranate Sauce Recipes

IRAQI VANILLA CAKE WITH POMEGRANATE SAUCE

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.

DATE TRUFFLES (MADGOOGA)

Steps:

• Put all ingredients in a bowl.
• Grind the mixture with meat grinder finely.
• Shape the dates into small balls 2 cm in diameter with slightly oiled hand with vegetable oil (I like to shape them roughly so they are not so perfect balls).
• Roll the truffles in your selected coating and place on parchment paper or tray.
• Put the truffles in small decorative paper cups and arrange them in the serving plate.
• If you bought dates that are already ground and pitted, you don't need to grind them in the meat grinder, simply knead ingredients together by hand or you can grind it again by the meat grinder.