Pomegranate Layer Cake

I am so behind in posts it isn’t funny.  You would not believe the stack of images and recipes that I have sitting here, as well as the reviews, and other stuff. It is crazy!   I made this pomegranate layer cake with pomegranate curd and white tea buttercream the other day.  It was fantabulous.  Really an excellent combination of smooth, rich, tart, and sweet.

This cake doesn’t use milk.  I got the basic cake ingredients from an old World War II cookbook and adjusted for the flavors that I wanted.  I used my basic recipe for lemon curd and substituted pomegranate juice, and then I used the basic buttercream from Dorrie’s Perfect Party Cake we did in Daring Bakers last March.

Between the orange yellow of my organic egg yolks and the pomegranate juice the cake came out a light mocha color.  I was hoping for a pink cake with a ruby red curd but it just wasn’t to be.  Still, it was a lovely cake and the flavors were amazing. If you have time split each layer in half for a four layer cake.

Pomegranate Cake

Makes 2- 8 inch layers

• 3 3/4 c cake flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3 tsp. baking powder
• 1 cup unsalted butter
• 2 1/2 cups sugar
• 4 eggs
• 1 egg yolk
• 3/4 cup pomegranate juice

Instructions

1. Sift together the dry ingredients.  Set aside.
2. Cream together the butter and sugar until light and fluffy.
3. Add eggs and yolk,  a little at a time, beating well after each addition.
4. Add dry ingredients alternately with juice, beginning and ending with dry ingredients.
5. Pour into two greased and floured, round cake pans and bake for 30-35 minutes at 350F.
6. Remove cake from oven when it tests done and let cool in pans for 5 minutes before removing to finish cooling on the rack.

Pomegranate Curd

1 1/2 c sugar
4 egg yolks
1 c pomegranate  juice
1 tbs lemon zest
3/4 c unsalted butter

In a microwave safe bowl whisk egg yolks, sugar, and juice until smooth.  Microwave in one minute intervals until mixture is thick and coats back of metal spoon. Remove from microwave and add butter, a little at a time, whisking smooth after each addition. Let cool completely. Store for up to 3 weeks.

White Tea Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup white tea
1 teaspoon pure vanilla extract

1. Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
2. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
3. Remove the bowl from the heat.
4. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
   Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
5. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
   During this time the buttercream may curdle or separate – just keep beating and it will come together again.
6. On medium speed, gradually beat in the tea waiting until each addition is absorbed before adding more, and then the vanilla.
   You should have a shiny smooth, velvety  buttercream.

Assemble

If you have cut each layer into 2 then just follow the pattern.

Spread a generous amount of pomegranate curd on the top of the first layer.  Put the next layer over it, and then cover with the buttercream.  Use any left over pomegranate curd on the top of the cake.  Sprinkle with turbinado sugar if desired.  Place in refrigerator for one hour or so to set.

images:maryeaudet (c)2009