Welcome POM Week!
Oh, the Pomegranate.*
Beautimous. Gorgeous. Tastilicious.
*
Sparked by their long-awaited appearance
at the supermarket,
I thought it’d be delectably fun to celebrate
*
A WHOLE WEEK? You ask.
Indeed.
Pomegranates aren’t just lookers.
They’re durned hard workers, too,
lending their life-giving antioxidants
to salads, side dishes, entrees AND desserts.
*
As I worked on whipping up this weeks recipes,
I was alone in my kitchen.
Time after time, upon tasting
I’d exclaim {to myself}
Oh! My! Yum!
You have got to be kidding me!
This is TOO good!
*
And so it is with great pleasure
that I introduce you to my
first recipe of the week…
Ruby POM & Emerald Lime
Upside Down Cake
~Serves 8.~
At once familiar and spectacular. This pure, airy cake {sparkled with lime zest and regally crowned with pomegranates} is easy enough for weeknight cooking and gorgeous enough to convince dinner guests that you are a brilliant chef. As breathtaking as the cake looks, it tastes all the finer. My husband (who claims he does not like pomegranates) asked for seconds. then thirds. Pity. The kids and I had already snapped it up between our pink lips. And savored every. bite.
*
POM Ruby Topping:
1 c. POM pomegranate seeds
2 tsp. sugar
1 T. 100% POM Pomegranate juice
1 t. cornstarch
In a small bowl, combine all ingredients. Set aside.
Lime Angel Butter Cake:
5 egg whites
1 ¼ c. sugar
½ c. butter
1 3/4 c. flour
1 tsp. cream of tartar
1 tsp. baking powder
1/2 tsp. salt
¼ tsp. baking soda
Juice & zest of one lime
In a large bowl, beat egg whites and sugar until light and fluffy. Add butter and cream for 2-3 minutes. Whip in remaining ingredients with an electric mixer, until just incorporated.
To Prepare:
Evenly spoon POM Ruby Topping mixture into generously greased and floured bundt pan. Spoon cake batter evenly atop.
Bake at 350 degrees for 35-45 minutes, or until cake springs back to the touch.
POM-Lime Glaze:1 c. POM 100% pomegranate juiceJuice of 1 lime1/4 c. sugar2 T. CornstarchStir all ingredients together in saucepan. Once combined, cook over medium heat just until mixture begins to boil.
Tomorrow’s POM Wonderful Week recipe:
POM Pasta with Spicy Kale & Shrimp
to ogle the post.
9 comments »
Oh, the Pomegranate.
POM-Lime Glaze:
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Lisa on November 10, 2008 at 10:15 pm
I am loving this. I adore pomogranates.
Birdie on November 11, 2008 at 7:57 am
This pjomogranate cake looks absolutley scrumptuous. I love the combination with lime!
Candy on November 11, 2008 at 3:04 pm
Brilliant!
Happy Harrison on November 13, 2008 at 7:05 pm
I made this tonight, and it was WONDERFUL. Thanks!
Robin Sue on November 14, 2008 at 10:57 am
Just saw this on Tastespotting. Looks fantabulousity! Just used my last pom last night so now I have a good excuse to get more!
Hillary on November 14, 2008 at 5:39 pm
Great pomegranate recipes. I love POM and pomegranate products :)
Charisse on November 28, 2008 at 7:59 am
SO – I looooove this recipe. I made it the other night after thinking about it and craving it and dreaming about it for over a week. It was DE-LIC-IOUS!!! Mine didn’t turn out looking like yours, but it was delicious nonetheless….My pomegranate seeds on top kinda looked like pomegranate preserves…but thank you anyway…this is a new one to add to my repertoire!
Marilyn on January 30, 2009 at 10:58 am
Thanks for your congratulations on my blog! http://marilyferecipes.blogspot.com/2008/11/baby-spinach-goat-cheese-pomegranate.html
It just happens that I checked yours out too last night, so congratulations to you, too. I love your distinctive little faces and noticed them first on Foodgawker. They have rejected every photo I have sent so far, so I guess I need a different kind of camera or different settings. But again, thanks for writing, and I highly recommend the dressing. We love it and make it all the time.
disa on December 5, 2009 at 9:16 am
I love it ! Very creative ! That's actually really cool Thanks.