I love love love pomegranates. The burst of tanginess is awesome in both sweet and savory dishes.
It is once again pomegranate season (the season runs from ~October through ~January), so I am thrilled to be cooking again with one of my favorite ingredients.
POM Wonderful must have heard about my love of their products, because I was contacted to try out their POM POMS Fresh Arils and pomegranates. I will have a few recipes over the coming weeks, but lets start with something a little sweet.
This recipe for Pomegranate Olive Oil Cake is from the POM Wonderful website. It is topped with a Vanilla Crème Anglaise, a drizzle of olive oil, and some fresh pomegranate arils.
Ingredients:
Olive Oil Cake
- ¾ cup POM POMS Fresh Arils
- 2 cups all-purpose flour + 1-2 teaspoons flour, separated
- 2 teaspoons baking powder
- 4 whole eggs, at room temperature
- 1 cup + 3 tablespoons granulated sugar
- the juice and zest of 1 lemon
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- ¾ cup extra-virgin olive oil
- 2 tablespoons turbinado sugar
Vanilla Crème Anglaise
- 15 egg yolks
- 1 quart whole milk
- 1 quart heavy cream
- 3 teaspoons vanilla extract
- 1½ cups sugar
Garnish
- ¼ cup POM POMS Fresh Arils
- 1 ½ tablespoons fine quality extra-virgin olive oil