Picture
So! I found this recipe and knew I had to make it...one of my girl drinks is Pomegranate Martinis...The original cake called for pomegranate seeds, orange segments, and whipped cream icing along with everything else you see here, but I was in the wrong season for pomegranate seeds, thought the orange segments would be awkward textually, and didn't have time to make the whipped cream icing. Hence the not super attractive, but very moist and tastey cake you see before you!

Read more for the recipe and step by step photos...

Ingredients
Sponge Cake                  Gluten Free Sponge Cupcakes
5 eggs separated             1 egg separated
1 1/4 cup flour               1/4 cup gluten free flour
1 1/4 cup sugar              1/4 cup sugar
1/2 tsp vanilla                 1/10 tsp vanilla
2.5 oz. ice water             0.5 oz. ice water
1 1/4 tsp baking soda       1/4 tsp baking soda
1/8 tsp salt                      1/40 tsp salt
Picture
Oven to 350F.
  • Sift flour and powder.
  • Beat yolks until thick. Gradually add sugar and water.
  • Add dry ingredients.
  • Separately, beat egg whites. Add extract after soft peaks form and then beat until stiff peaks form.
  • Pour into pans lined with parchment or wax paper.
  • Bake for 30 minutes until lightly golden. (The gluten free cupcakes will collapse a little bit).


Picture
Ingredients
Pomegranate Vodka Syrup
3/4 cup sugar (+3/20 cup sugar for cupcakes)
3/4 cup water (+3/20 cup)
1/4 cup pomegranate juice (+1/20 cup)
3 oz. vodka (+3/5 oz.)


  • Combine sugar, water, and juice in saucepan and bring to a boil.
  • Remove from heat then add vodka. Let cool
Assembly: Cut sponge cakes in half, douse both layers with a health helping of pomegranate vodka syrup and then spread with orange marmalade.

Picture
Ingredients
Pastry Cream
2 cups milk (+2/5 cup)
2 oz. sugar (+2/5 oz.)
2 egg yolks
2 oz. sugar (+2/5 oz.)
1 whole egg (+ a little white)
1.25 oz. corn starch (+1/4 oz)
1 oz. butter (+1/5 oz.)
1/2 tsp vanilla (+1/10tsp)
  • Heat milk and sugar until hot.
  • Mix eggs, starch, and remaining sugar.
  • Temper egg mix with milk mixture and return to boil, whisking constantly until thickened (It gets very thick very suddenly!!)
  • Remove from heat and add vanilla and butter. Let cool.

Picture




To finish assembly, cover each layer (which should now have pomegranate vodka syrup and marmalade already on them) with the pastry cream and stack. Et voila!

 


Comments

B

Tue, 18 May 2010 10:21:00 am

look's nom-licious! what's the original recipe? or where can one find it?

 

Blubird607

Tue, 18 May 2010 10:27:17 am

The original can be found here: http://almostbourdain.blogspot.com/2010/04/pomegranate-martini-cake.html

It's beautiful, but I'm still skeptical of the textures of the pomegranate seeds and the orange segments in a layer cake...

 

Tue, 08 Mar 2011 8:49:21 pm

That's some inspirational stuff. Never knew that opinions could possibly be this varied. Thank you for all of the enthusiasm to provide such useful details here. I’m in fact fairly interested so will retain an eye out for updates! You are so great at obtaining what you would like to say out there in a way thats intelligent and entertaining. Im actually impressed!

 



Leave a Reply