Ingredients for Iraqi Vanilla Cake With Pomegranate Sauce
- Eggs
- Vanilla Extract
- 1 ½ cups powdered sugar
- Flour
- Baking Powder
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- Pomegranate Juice
- Rose Water
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How to Make Iraqi Vanilla Cake With Pomegranate Sauce
- Preheat oven to 180°C (350°F). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, beat 6 large egg yolks until thick and pale yellow (about 5 minutes).
- Gradually add 1 teaspoon pure vanilla extract and 1 ½ cups powdered sugar, beating until fully incorporated.
- Add 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ½ cup (1 stick) unsalted butter, softened. Beat with an electric mixer for 3 minutes on high speed, scraping down the sides of the bowl as needed.
- In a separate bowl, whip 6 large egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake bakes, prepare the pomegranate sauce: Combine ½ cup granulated sugar and 2 tablespoons cornstarch in a small saucepan.
- Whisk in 1 cup pomegranate juice.
- Bring to a boil over medium heat, whisking continuously until the sauce thickens (about 2 minutes).
- Remove from heat and stir in 1 tablespoon rosewater.
- Let the sauce cool completely and chill in the refrigerator for at least 30 minutes.
- To serve: Drizzle a generous amount of chilled pomegranate sauce onto a plate. Arrange 2-3 thin slices of the cooled cake over the sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
102g
Fat
22g
Carbs
14g
