Go Back

Olive Oil Pomegranate Cake

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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 "9x2" 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.