Anyone try Pomegrante cake in this week's Hamodia Magazine?

agh

Sun, Sep 13 2009, 10:20 pm

sounds interesting- I wonder if anyone has made it and tasted it????

MMEC123

Mon, Sep 14 2009, 10:22 am

I'm planning to make it for R"H.

AGINY

Mon, Sep 14 2009, 12:17 pm

can you please post the recipe? sounds very interesting

TIA

NotInNJMommy

Mon, Sep 14 2009, 12:46 pm

AGINY wrote:

can you please post the recipe? sounds very interesting

TIA

I second this motion! Smile

Ronit

Mon, Sep 14 2009, 12:47 pm

hamodia or binah?

I saw s/t in the binah this morning. Looked delish but I'm dieting.

If you want I can post it later.

MMEC123

Mon, Sep 14 2009, 2:34 pm

Pomegranate Cake (makes 2 9 or 10-inch bundt pans)

6 eggs, separated
1 3/4 c. light brown (or white) sugar
3 tsp baking powder
3/4 c canola oil
3/4 c pomegranate juice
3/4 c orange juice
2-3 tsp lemon juice
3 1/2 c finely ground whole-wheat flour (can use white too)

Preheat 350. Place egg white in mixer (you won't need two bowls). Start to beat eggs whites til soft, not completely stiffened. Turn mixer down and add yolks, sugar, baking powder, oil and pom juice. The whites will fall slightly- that's ok. Slow the mixer even more and add rest of juices alternately with flour. Turn off mixer. Using spatula, fold mixture over twice from bottom of bowl upward to ensure that it is all evenly incorporated.

Thoroughly spray pan with baking spray. Pour batter until pan is filled a bit more than halfway. If there is batter left over, put into small loaf pan or a few muffin cups. This way your bundt cake will not rise too much in the center or crack and it will have a flat bottom and can stay steady when flipped over later.

Slide cake into over. Bake til golden brown and tests clean when pierced in center- about 30 minutes. Remove from over and let cool 15 minutes on wire rack. Gently release all edges and flip onto platter. Glaze only when completely cooled!

Pomegranate Glaze
1 1/2 c powdered sugar
2 1/2 TBSP oil
1/8 tsp lemon juice
4-5 TBSP hot pomegranate juice (or syrup)

Microwave pom juice 40 sec. Or place glass in bowl of hot water. It does not need to be hot.

Put sugar in bowl. Add oil & lemon juice. Add first 3 TBSP of warmed pom liquid. Mix with spoon. It hsould begin to thicken almost immediately. If too thin, add more sugar, til thick but not firm. If too thick, add hot liquid and stir.

Drip this over top and sides of cake.

MMEC123

Mon, Sep 14 2009, 2:34 pm

Hadasa- the cake is from Hamodia magazine. Binah has a pie/tart this week.

Ronit

Mon, Sep 14 2009, 4:00 pm

You are right. I don't buy the hamodia.

I thought maybe s/o was mixing it up.

This one sounds interesting too.

I will bookmark it for "afterthedietparty"

bubby

Mon, Sep 14 2009, 4:31 pm

I just made it. And as usual, I mis-read the recipe & carried on mixing instead of folding. So I got 1 cake & a small pan & it's in the oven. The batter was very nice, though! I'll let you know if it's a disaster (as I suspect!)

Isramom8

Mon, Sep 14 2009, 4:35 pm

It's not "Hamodia's recipe" - it's Tamar Ansh's. She deserves the credit. Also, she writes that it's a lot better to use real pomegranate juice, not the sugared drink kind.

No, I'm not Tamar.

bubby

Mon, Sep 14 2009, 6:04 pm

Despite my mistakes embarrassed

it turned out very well! I cut up the extra that I baked in a small pan & it tasted very nice. But it is a heavy cake & I think it will go a long way. Next stop: making the glaze. No bets on whether I mess up those directions as well!

agh

Mon, Sep 14 2009, 8:30 pm

thanks bubby! I am going togo buy the pomegrante juice tomorrow and try it

NotInNJMommy

Mon, Sep 14 2009, 8:31 pm

It's in my oven...going on 40 min..

bubby

Mon, Sep 14 2009, 11:39 pm

Oh, B"H!! The recipe said 30 mins but it took about 50...I thought I'd messed up again. And I DID use a toothpick to check for "doneness". BTW, I bought the pure juice, not the syrupy/added sugar kind.

FraydaSue

Tue, Sep 15 2009, 1:58 am

Was just about to post the same subject line when saw this!!!

I made the cake yesterday; bought pomegranite juice; orange juice; used brown sugar; light wholemeal flour etc. It made a 10" bundt and an english cake loaf tin.

It tastes light and is ok, but not worth the expense of the pomegranite juice - oh and the cake does not come out pink if you use the brown sugar/flour - it comes out brown!

I would make the cake again but as an orange cake - using all orange juice. The glaze WAS delicious but it's not worth a whole bottle of the juice for 5T in a glaze.

NotInNJMommy

Tue, Sep 15 2009, 6:19 am

It was heavier than I expected. I made a bundt and didn't fill it all the way, and then a small loaf that DH and I promptly ate.

I think I'd like to make it again with white sugar so that it is pink. I have the bundt in teh freezer and will glaze when I thaw it closer to use.

FraydaSue

Tue, Sep 15 2009, 6:22 am

NotInNJMommy wrote:

It was heavier than I expected.

Funny - by me it was very light; perhaps you didn't beat it enough

NotInNJMommy

Tue, Sep 15 2009, 6:29 am

FraydaSue wrote:

NotInNJMommy wrote:

It was heavier than I expected.

Funny - by me it was very light; perhaps you didn't beat it enough

hmm...soft peaks...any more and it mamash would have been merengue

FraydaSue

Tue, Sep 15 2009, 6:31 am

You should have beaten it quite well after adding everything else

NotInNJMommy

Tue, Sep 15 2009, 6:32 am

hmmm.it said "slowly", so I didnt' do it fast, and it said not to beat it so much, I thought, and instead "fold" in the stuff on the sides with spat and not beating?

guess, I misunderstood...

dunno

but it tastes good, and would like to make with white sugar to look pink for sure...