Pomegranate Molasses Butter Cake Food

POMEGRANATE MOLASSES BUTTER

Steps:

• Whip the butter until smooth in an electric mixer. Add in the pomegranate molasses and orange zest and beat until smooth. Transfer to a ramekin. Serve immediately or refrigerate for up to 1 week.
• Serve on pancakes, muffins, biscuits or scones.

POMEGRANATE MOLASSES BUTTER CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
• Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
• In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
• Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
• Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
• Whisk together confectioners' sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
• In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.

SPICED WALNUT CAKE WITH POMEGRANATE MOLASSES FROSTING

Steps:

• Line two 20cm springform cake tins with baking parchment. Whisk the eggs with the sugar in a bowl for 5 mins or so until thick and aereated. Slowly pour in the olive oil, whisking continuously, then pour in the honey and vanilla, and whisk again to combine.
• Heat the oven to 180C/160C fan/gas 4. Combine the flour, baking powder, spices and a pinch of salt in another bowl and mix. Lightly sieve this into the wet mixture, fold in, then add the walnut flour, little by little, until combined. Fold through the chopped walnuts and divide between the tins.
• Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove and leave to cool in the tins.
• To make the candied walnuts, tip the walnuts onto a baking tray and roast in the oven at 200C/180C fan/gas 6 for 4-5 mins until crisp. Meanwhile, combine the sugar, molasses and 20ml water in a saucepan, and set over a medium heat until the mixture turns a deep caramel colour (around 3-4 mins). Turn the heat down low, then add the nuts, stirring constantly until completely coated. Remove from the heat and tip out onto a layer of baking parchment to cool.
• To make the frosting, beat together the icing sugar and cream cheese until well combined and smooth (the icing will get thinner before it thickens, so continue to whisk for 2 mins), then briefly stir through the molasses to create a ripple effect. Spread half of the frosting on top of one of the cake layers, then sandwich with the other. Top with more icing, the pomegranate seeds and candied walnuts. Serve cut into slices. Will keep chilled in an airtight container for up to three days.