Pomegranate Bundt Cake | AΦRODITE's KITCHEN | A Cyprus Food Blog

chocolate & pomegranate cake with Cyprus coffee-2889I have never been particularly good at celebrating things. I usually respect important dates and events just by internally celebrating them or paying attention to them, but I rarely make a big deal of them otherwise. Perhaps it is pure laziness because I simply can’t be bothered to organise big parties or such, or just my attraction to the impromptu or having the freedom to take spur of the moment decisions. Anyway, when my 1 year blog anniversary came about, I thought about celebrating with a cake, but I was a little distracted with some other stuff so didn’t really pay much attention to it and told myself it was “one of those things I would do later”.  chocolate & pomegranate cake with Cyprus coffee-2753

chocolate & pomegranate cake with Cyprus coffee-2773

chocolate & pomegranate cake with Cyprus coffee-2782

But the blog’s birthday actually coincided around the same sort of time as my boyfriend’s birthday. And for him I wanted to bake a chocolate cake. Instead of making 1 cake, I ended up experimenting a bit and making two cakes. And I now realise I may have subconsciously been baking two cakes – one for my boyfriend and one for my blog.  I have included photos of the tiny mini chocolate cake I made which said boyfriend ate rather quickly, and also of the pomegranate bundt cake which has been around for longer, but only because I chose to pour the icing over top of it the day after his birthday. chocolate & pomegranate cake with Cyprus coffee-2876

chocolate & pomegranate cake with Cyprus coffee-2878

edited cake-2879I decided to share the pomegranate bundt cake with you because I think it sort of summarises the favourite things I associate with this little blog of mine: sweet stuff, Cypriot flavours & western flair. This cake really stands out because of the balance of sweetness and tart fruit flavours. If this bundt cake was simply chocolate cake on its own, it would be very sweet. Not too sweet, but pretty sweet. But for most people I think the addition of pomegranate will really prove to be a hit. The pomegranate balances out the sweetness, and a touch of Cypriot (or any type of Middle Eastern) coffee really accents that chocolate flavour. It’s an excellent coffee cake and stays moist is covered even two days after you have made it. There are no tricks to making it. The glaze may look complicated, but in fact, it is probably one of the easiest things I have ever made. It is simply pomegranate juice, icing sugar and a touch of milk. I hope you enjoy the cake and thank you again for reading my little blog and celebrating my blog-iversary with me! Enjoy!

edited pomegranate cake-2891

akstampLevel of Difficulty: 2/5
Preparation Time: about 20 minutes
Cooking Time: about 40 minutes
Makes 1 large bundt cake

ingredients

for the cake:

1.5 cups sugar
113g unsalted butter (room temperature)
2 eggs (room temperature)
1 & 1/3 cups all purpose flour
very scant 1/2 cup excellent quality cocoa powder
1/2 tbs baking soda
1/4 tsp salt
3/4 cup sour cream
1/4 cup strained cooled Cyprus coffee (ensure no granules are in the coffee. Any brewed coffee is OK if you don’t have Cypriot coffee.)
1/4 cup strained fresh pomegranate juice

for the glaze:

2-3 tbs strained fresh pomegranate juice
1 cup powdered sugar
1 tsp (or more) milk

recipe

1. Prepare your Cypriot coffee (or regular coffee) and let cool. Grease and flour a bundt pan and preheat the oven to 175C.

2. Cream butter and sugar well, add eggs one at a time mixing well to incorporate after each egg, and then add in vanilla.

3. In a separate bowl stir together your dry ingredients: flour, cocoa poweder, baking soda and salt.

4. Add the dry mixture and sour cream to the butter and sugar mixture. Start with the dry mixture and alternate with the sour cream, ending with the dry ingredients.

5. Then slowly add the pomegranate juice and Cypriot coffee (don’t add the bits of coffee at the bottom of the cup) or regular coffee. Stop when the mixture looks like a loose chocolate mousse – you may not need all of the pomegranate juice/coffee for this to occur.

6. Pour the mixture into the bundt pan and bake for about forty minutes until a toothpick comes out clean.

7. Remove from the oven, let cool for ten minutes then remove for the pan and let cool completely before frosting.

8. Make the frosting: add the pomegranate juice and a 1 tsp milk to 1 cup of icing sugar until you reach desired consistency. I used about 3 tablespoons pomegranate juice and 1 teaspoon milk for 1 cup of icing sugar. Then place in the fridge for thirty minutes to thicken so that it gets that thick-glaze look when you pour it on top of the cake.

9. Glaze the cake and enjoy!

← Previous post

Next post →

2 Comments

  1. I just spent a hefty amount of time scrolling through your blog and I LOVE your stuff. This recipe is adorable. It’s like a fairy tale cake! And I bet the chocolate and pomegranate work really well with one another. Thank you so much for sharing.

    Amanda // cozyvcaravan.com

  2. These pictures are beautiful! I love the glaze 🙂

Leave a Reply to Amanda Cancel reply

21