Rosewater pomegranate sponge cake – Donna Hay #8
Spongecake … To be honest it was so not my first choice if I would be baking. I love a bit of firm cake or pie. Something with body and substance. Not the fluffy sponge type of things. Or so I though… But as luck would have it part of the Donna Hay challenge is a whole chapter filled with spongecakes… Beautiful ones too. One is fluffier than the other, so you get the problem at hand here; I had to make sponge cakes. For this particular recipe I got myself a few mini caketins of around 10 cm in diameter. Nice size for a two person little cake.
A little bit of rosewater goes into the batter and for the rest it is mainly mixing it for a really long time to get as much air in as possible (what would I do without my Kitchen Aid!), baking it and done. It looks good but I didn’t expect a lot from this recipe. According to that I had to whip some cream with rosewater, chop pistachio and add pomegranate. Put it all together and take a bite.. And what happened next was almost magical. That boring spongecake was all of a sudden transformed into a fabulous combination! Soooo good!!
The taste of the rosewater is very subtle, the crunch of the pistachio, the sweetness of the whipped cream and than the airyness of the cake… It’s long gone as I write this but I am drooling all over my keyboard. It was that good! I am now looking forward to all those other spongecakes I am baking and some of the combinations sound rather promising!
- 100 gr flour
- 4 eggs
- 1/2 tsp baking powder
- 110 gr sugar
- 1,5 tl rosewater
- 75 gr unsalted butter melted and cooled
- 125 ml double cream
- 1/2 tbsp of icing sugar sieved
- 1/2 tsp rosewater extra
- 2 tbsp of pistachio
- 1/4 cup pomegranate seeds
Preheat the oven to 180 C. Grease 6 small caketins (preferably with anti stick layer) with some butter and dust with flour, set aside until use.
Put the eggs, sugar and rosewater in a bowl of the mixer and whisk at high speed for about 12 to 15 minutes until it becomes very pale and has tripled in volume. Sieve half of the flour over the mixture and fold this in carefully with a large metal spoon.
Repeat with the remaining flour. Add the butter and fold again until well incorporated. Divide the mixture across the baking tins and bake for 16-18 minutes or till the spongecake spring back when lightly touched and come away from the sides a bit. Remove from the tins and leave to cool completely on a wire rack covered with a teatowel.
Put cream, icing sugar and the extra rosewater in a bowl and whisk till soft peaks. Divide the cream over the cake and add the pistachio and the pomegranate on top.