Items for the cake:
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup light brown sugar
½ cup (1 stick) unsalted butter, softened
½ cup milk
½ cup pomegranate juice
juice of 1 lime (3 tsp lime juice)
1 tsp vanilla extract
¼ tsp rose water
¼ cup pomegranate seeds
Items for Pomegranate Sauce:
1 cup pomegranate juice
juice of 1 lime
¼ cup granulated sugar
1 tsp cornstarch
½ cup pomegranate seeds
¼ tsp rose water
Makes 2 cakes (each serving 4)
Preheat the oven to 350 degrees. Butter and flour two 6-inch round pans with high sides.
Combine the flour, baking soda, and salt in a medium bowl; set aside.
In a separate large bowl, beat the sugars and butter with a mixer until light and fluffy.
Add the yogurt (or eggs) one tbsp at a time, beating well after each addition.
Add the flour mixture to the butter mixture, alternating with milk, and blend well.
Stir in the pomegranate juice, lime juice, (lime zest), vanilla, and rosewater. Add the pomegranate seeds to the mixture.
Pour the batter into the prepared pans. Bake for 50 minutes to 1 hour, until a knife inserted in the center comes out clean. Let the cakes cool in their pans for 15 minutes, then remove them from the pans and set on a rack to finish cooling.
Method to make sauce:
Combine the pomegranate juice, lime juice, sugar and corn starch in a saucepan over medium heat, and stir until the solids are dissolved. Add the pomegranate seeds and cook for 3 to 5 minutes, until the sauce has thickened. Remove the pan from the heat and stir in the rosewater.
Serve the sauce alongside the cakes; or puddle a spoonful of sauce to one side of each serving plate, slice the cake, and place it on the sauce.
Slice of Pomegranate cake
Indian Spice Pomegranate Cake: Omit the rosewater from the cake and sauce. Add 1/2 tsp ground cardamom and 1/4 tsp ground coriander to the cake batter.
Source: A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the World By Krystina Castella