Thanks for this recipe to Gattina from Kitchen Unplugged.
Danke für dieses Rezept an Gattina von Kitchen Unplugged.
To make caramelized pomegranate arils for this cake: you will need all the arils from 1 fruit (+ 2 if you make syrup). Slowly heat up 1 tablespoon of butter, over very low heat roast 1 teaspoon of diced fresh ginger, 1/2 teaspoon ground cinnamon, ground seed from 1 green cardamon pod. When you smell the fragrance, add pomegranate arils and 2 table spoons of raw sugar, cook for a few minutes over medium heat. If making syrup, in addition of pomegranate juice from 2 fruits, and more sugar, cook until the liquid thickens.
Recipe of caramelized pomegranate & carrot cake
yield: 7″ x 7″ (18cm x 18cm) square cake
* 1 1/2 cups of plain flour
* 1/2 tsp baking soda
* 3/4 tsp baking powder
* a pinch of salt
* 1 cup sugar
* 1/2 cup vegetable oil
* 2 large eggs
* About 3 table spoons plain yogurt
* 1 1/2 cups finely shredded (juicy) carrot
* 1/2 cup caramelized pomegranate arils, please notice they already having adequate spices
* For garnish: carrot (cut to mini size), plain yogurt and cayenne pepper
Pre-heat oven to 350 – 370F, pre-grease the baking tray.
In a large bowl, combine flour, baking soda, baking powder, salt and sugar, set aside.
In another bowl, whisk oil, egg and yogurt, combine them with the flour mixture, carrot and pomegranate, don’t over mix. Pour the batter into the tray and bake until it turns golden brown, test with a toothpick to see if it comes out (almost) clean, about 40-45 minutes.
Garnish with mini carrot, more yogurt and cayenne pepper.