Pomegranate Molasses Cake: A Sweet & Tangy Delight
Pomegranate molasses brings a uniquely tangy sweetness that transforms ordinary desserts into something extraordinary. In this Pomegranate Molasses Cake, the rich, tart flavor of the molasses is perfectly balanced by the warmth of spices, a tender crumb, and a moist texture that melts in your mouth. Unlike traditional cakes, this one has a subtle complexity—a hint of citrus, a whisper of cardamom, and a deep, molasses-backed sweetness that keeps every bite exciting.
Baking with pomegranate molasses is a celebration of flavors, blending sweet and sour in harmony. This cake is versatile enough for an elegant dinner party, yet simple enough for a weekend treat with a cup of tea or coffee. Every slice offers a rich aroma and a depth of flavor that feels both exotic and comforting, making it a dessert that’s sure to impress family and friends alike.
Ingredients Needed
| Ingredient | Amount | Approx. Calories |
|---|---|---|
| All-purpose flour | 2 cups | 910 |
| Granulated sugar | 1 cup | 387 |
| Pomegranate molasses | ½ cup | 160 |
| Vegetable oil | ½ cup | 960 |
| Eggs | 3 large | 210 |
| Baking powder | 2 tsp | 10 |
| Baking soda | 1 tsp | 0 |
| Salt | ½ tsp | 0 |
| Plain yogurt | ½ cup | 75 |
| Orange zest | 1 tsp | 2 |
| Ground cinnamon | 1 tsp | 6 |
| Cardamom powder | ½ tsp | 3 |
| Chopped pistachios (optional) | ½ cup | 280 |
Step-by-Step Cooking Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
2. Mix Dry Ingredients
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and cardamom. Set aside.
3. Combine Wet Ingredients
In another bowl, whisk together eggs, sugar, vegetable oil, yogurt, pomegranate molasses, and orange zest until smooth and well combined.
4. Blend Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet mixture. Stir gently until fully incorporated. Avoid overmixing to keep the cake tender.
5. Bake the Cake
Pour the batter into the prepared pan. Sprinkle chopped pistachios on top if using. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips for Customizing the Recipe
- Add a glaze: Mix powdered sugar with pomegranate molasses and a bit of orange juice for a sweet, tangy glaze.
- Make it chocolatey: Fold in ¼ cup cocoa powder to the dry ingredients for a chocolate-pomegranate twist.
- Switch nuts: Use almonds or walnuts instead of pistachios, or leave nuts out entirely.
- Add fruits: Toss in pomegranate seeds or dried cranberries for extra texture.
- Spice variation: Enhance warmth by adding nutmeg or ginger along with cinnamon and cardamom.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | ~350–400 |
| Carbohydrates | 50–55 g |
| Fat | 15–20 g |
| Protein | 5–6 g |
| Sugar | 25–30 g |
Serving Suggestions
Pomegranate Molasses Cake pairs beautifully with:
- A dollop of whipped cream or Greek yogurt
- A scoop of vanilla or cardamom ice cream
- A drizzle of pomegranate molasses or honey for extra flavor
- Fresh pomegranate seeds or crushed pistachios as garnish
Serve it alongside tea, coffee, or a light dessert wine for a perfect afternoon or post-dinner treat.
Pomegranate Molasses Cake: A Sweet & Tangy Delight
10
servings15
minutes35
minutes350–400
kcalIngredients
2 cups all-purpose flour
1 cup granulated sugar
½ cup pomegranate molasses
½ cup vegetable oil
3 large eggs
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup plain yogurt
1 tsp orange zest
1 tsp ground cinnamon
½ tsp cardamom powder
½ cup chopped pistachios (optional)
Directions
- Preheat the Oven
- Preheat to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper.
- Mix Dry Ingredients
- Sift together flour, baking powder, baking soda, salt, cinnamon, and cardamom. Set aside.
- Combine Wet Ingredients
- Whisk eggs, sugar, vegetable oil, yogurt, pomegranate molasses, and orange zest until smooth.
- Blend Wet & Dry
- Gradually fold the dry mixture into the wet mixture until combined. Avoid overmixing.
- Bake the Cake
- Pour batter into the prepared pan. Sprinkle chopped pistachios on top if desired. Bake 35–40 minutes, until a toothpick comes out clean.
- Cool & Serve
- Cool for 10 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Recipe Video
Notes
- For the best flavor and texture, allow the cake to cool slightly before serving. The tangy sweetness of pomegranate molasses develops beautifully as the cake rests, making each bite more flavorful. To keep it extra moist, drizzle a simple syrup made from pomegranate juice and sugar over the warm cake.
FAQs
1. What is pomegranate molasses?
Pomegranate molasses is a thick, tangy-sweet syrup made from reduced pomegranate juice. It adds a unique tartness and depth of flavor to baked goods, sauces, and dressings.
2. Can I substitute pomegranate molasses?
Yes, if unavailable, you can use cranberry juice concentrate, tamarind paste with a little sugar, or a mix of lemon juice and honey. The flavor won’t be exactly the same but still pleasantly tangy.
3. Can I make this cake vegan?
Absolutely! Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use plant-based yogurt and oil. The texture will remain moist and tender.
4. How should I store the cake?
Keep the cake in an airtight container at room temperature for 2–3 days. Refrigerate if using cream toppings or for longer storage up to 5 days.
5. Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Conclusion
Pomegranate Molasses Cake is a dessert that surprises with every bite—its sweet, tangy, and lightly spiced flavor makes it stand out from ordinary cakes. Simple enough for a casual weekend, yet elegant enough for special occasions, it’s a perfect way to incorporate exotic flavors into your baking repertoire. Rich in texture, layered with warm spices, and naturally aromatic, this cake promises to become a beloved addition to your dessert collection.
