Olive Oil Pomegranate Cake

Olive Oil Pomegranate cake with a pomegranate glaze. Fruitiness from the olive oil and sweet and tanginess from the pomegranate molasses makes this cake the PERFECT morning/afternoon coffee cake. This cake is light, moist and very easy to make.

Olive Oil

Olive oil, specifically extra virgin olive oil is a staple in most mediterranean kitchens. We use it in all savory dishes – my go-to snack is dipping bread in olive oil with some za’tar it is really good snack. There are great health benefits to olive oil and you can read all about , here.

I do not bake often with olive oil because it is very rich and fragrant in desserts so if you use it, you will taste it. Olive oil in desserts pair well with any citrus flavors ( lemon or orange), honey and pomegranate ( fruity tanginess compliments the olive oil) is great as well. I used pomegranate molasses and you can find it in most grocery stores and all international grocery stores. But if you have trouble finding it, you can use honey instead.

I hope you give this cake a try, it is really special!

Print Recipe

Olive Oil Pomegranate Cake

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Dessert

Servings: 7 people

Ingredients

• 3 large eggs (room temperature)
• 3 tbsp sour cream
• ¾ cup extra-virgin olive oil
• ¾ cup sugar
• 4 tbsp pomegranate molasses ( or honey if you don't have pomegranate molasses)
• 1 &1/2 cup cake flour ( or all-purpose flour)
• ¼ tsp salt
• 2 tsp baking powder
• ½ tsp baking soda
• ⅓ cup almond flour
• 2 tbsp orange powder or zest of 1 orange

Pomegranate Glaze

• ⅓ cup powdered sugar
• 2 tbsp pomegranate molasses
• 2 tbsp almond milk

Instructions

• Preheat oven 340F
• In a large bowl, whisk the sugar and eggs until light and pale.
• Then add the orange zest, salt, sour cream, olive oil, pomegranate molasses and mix well.
• Add the almond flour and mix until batter is lump free. Then sift in the cake flour, baking powder, baking soda in two parts. Make sure to not over mix the batter.
• Pour the batter into a "9×2" round cake pan greased and lined with parchment paper. Bake for 35 minutes or until a tooth pick inserted comes out clean. Allow the cake to cool for 10 minutes before flipping onto a wire rack.

Pomegranate glaze

• In a bowl, mix all the ingredients together. If you want the gaze to be thicker add more powdered sugar and if you want it thinner, add more almond milk.