I thought about publishing this post on Mother's Day which was yesterday but it was impossible .
Sometimes it happens, we want to do more things than we have time.
And I notice that I get more tired.
First, here in the house you always have to do and perhaps this pandemic exhausts us all.
We have been around for more than a year. In any case I try to keep the spirit.
Going to ourrecipe, you already know that always take advantage of the fruits of the season and also others, this time it is the pomegranates, I find them all so beautiful, the color, the flavor and how well they are in the recipes.
I had some pomegranates and also a neighbor gave me one the other day and finally Gerardo (hubby) says:
Guess what I brought you and they were lovely pomegranates, someones were small but precious.
Sometimes I freeze someones to have at Christmas because there are many Christmas desserts with pomegranates.
I have to say that this cake lasted only one day, I don't know why everyone loved it.
Source : Five Heart Home
1 1/2 cup pomegranate seeds (fresh or frozen)
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter at room temperature
1 cup sugar
1/2 cup buttermilk or greek yogurt
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon sparkling sugar for topping
Place the pomegranate seeds on a paper towel lined plate to remove some of the moisture and set aside.
Position rack in center of oven and preheat to 350°F (180°c).
Butter a deep dish pie plate.
In a medium bowl, whisk together flour, baking powder and salt, set aside.
In a large bowl using and electric mixer blend the butter until creamy. Add the sugar and beat on medium high speed for a couple of minutes until be light and fluffy.
Turn down the mixer and slowly blend the eggs , buttermilk and extracts. With the mixer on low gradually mix in the flour mixture until just combined.
Scrape the batter into the prepared pie plate and smooth the top.
Sprinkle the pomegranate seeds on top of the batter, about 3/4 cup of your seeds) and let someones to serve with the wedges.
Bake for 10 minutes at 180° c (350°F) and then reduce the temperature to 160°c (325°F) and continue baking for 40 minutes or until cake test done with a toothpick inserted into the center of the cake.
Place the pie plate on a rack and allow to cool.
Add some pomegranate seeds and slice into wedges and serve with Ice cream if you like or perfectly plain.
You can sparkling some sugar for topping.
Cake con granadas
If you search in internet I found some countries have freeze pomegranates seeds