Pomegranate-bowl cake

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 15
  • 400 g Apples (e.g. Boskop)
  • 4 TABLESPOONS + 175 g sugar
  • 250 g soft butter
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 350 g Flour
  • 1 package Baking Powder
  • 100 g Whipped cream
  • 250 g Icing sugar
  • 3 TABLESPOONS Lemon juice
  • 7-10 Tbsp Pomegranate seeds and apple slices
  • 7-10 Tbsp red food colouring
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Peel, quarter, core and cut apples into pieces. Bring 100 ml water and 4 tablespoons sugar to the boil, add apples and blanch. Pour apples into a sieve and drain. Cream butter, 175 g sugar, vanillin sugar and salt. Stir in eggs one after the other.

  2. 2

    Mix flour and baking powder, sieve onto the fat cream. Stir in together with the cream. Fold in apples. Grease the pancake tin (approx. 2 litres capacity) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to rest in the pan for 10 minutes. Turn out onto a cake rack and let it cool down. Stir icing sugar and lemon juice until smooth. Colour pink with a few drops of food colouring.

  3. 3

    Leave to rest in the pan for 10 minutes. Turn out onto a cake rack and let it cool down. Stir icing sugar and lemon juice until smooth. Colour pink with a few drops of food colouring. Cover the cake with the icing. Spread the pomegranate seeds on the moist icing and leave to dry. Decorate with apple slices

Nutrition Facts

KCAL
380 kcal
CARBS
49 g
FATS
18 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesexoticCakeCake