Naan Therapy

Or should it be 'paratha' therapy …

Pomegranate chocolate cake

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Pomegranate chocolate cake

Pomegranate chocolate cake

A variation of the sticky plummy chocolatey cake with pomegranate juice. Why pomegranate juice you say? A pixie whispered in my ears that pomegranate, plums and chocolate work well together. The original recipe, Clotilde mentioned, is from Ottolenghi’s cookbook and pomegranates grow happy in the Middle East.

Clotilde’s recipe asked for buttermilk and we made this for a friend who loves chocolate but is allergic to milk proteins.

Cake ingredients:

  • 220 grams dried plums (prunes), pitted and chopped
  • 1/4 cup Jamican rum
  • 1/3 cup of pomegranate juice
  • 2 Tbsp vegetable oil
  • 1 medium egg
  • 60 grams of unrefined light brown cane sugar
  • 120 grams (1 cup) whole wheat pastry flour or regular white flour
  • 150 grams (5 1/3 ounces) guittard semisweet chocolate, roughly chopped
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda (pomegranate juice is slightly tart)
  • 1/4 teaspoon sea salt
  • 3 tablespoons unsweetened cocoa powder

For the syrup:

  • 1/4 cup of cane sugar
  • 3/4 cup of water
  • A generous splash of liqueur – berry or orange

Let the dry plums soak themselves in warm Jamaican rum while you take a nap or go for a movie. Put together your cake mise-en-scène while whiffing your drunken plums. When ready, process the plums into a sticky paste in a food processor. If using mixer, you can add the pomegranate juice to aid mixing.

Heat you oven to 350 F. Prepare a 8 inch cake pan. Beat the egg, sugar, remaining pomegranate juice and oil together. Fold in the plum paste. Mix the flour, baking powder/soda, coco and salt. Fold in the dry ingredients with wet. Fold in the chocolate. The batter will be dry. Put the batter in the cake pan and bake for 35 minutes or so.

While the cake is baking, prepare the syrup. When the cake is done baking, poke small holes in the cake using a fork. Add the syrup slowly on the surface – a teaspoon at a time. The cake will soak up the syrup like a sponge. Let cool.

Slice and eat. The tartness of pomegranates is accentuated during the baking process so the cake is not overwhelmingly sweet. It is delightfully rich on the palate without being calorically heavy. It is faboulous with a dollop of vanilla ice cream.


Written by Som

July 17, 2010 at 2:23 pm

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