Pistachio Pomegranate Cake

Published on October 21, 2016 | By tatyanaseverydayfood |

- Prep Time
- 60 Minutes
- Cook Time
- 22 Minutes
- Difficulty Level

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I love pomegranates in the fall when they’re just ripe and oh-so-sweet. We have tons of them here in California, so I came up this stunning pomegranate cake creation to enjoy! This cake is a show-stopper in every sense of the word; and the flavors, unbeatable! It’s made with fluffy pistachio sponge cake layers, which are soaked with pomegranate syrup. The cake is filled and frosted with a light-as-air pomegranate whipped cream frosting. You’ll fall in love with the pistachio sponge cake, which adds a nutty flavor to the cake. The sweet and sour pomegranate syrup perfectly complements the creamy, whipped cream frosting. I love that this cake is not too sweet, which means you can enjoy a second slice. I promise you, you’ll be coming back for seconds!

This sweet and tangy cake is perfect during the holiday season and will steal the show at every dinner event! And don’t let those many layers fool you; this cake is easy to make and comes together in no time! Top it off with my ‘Chocolate Pomegranate Macarons’ for the ultimate POM cake! I like to add some of the macarons on top and serve the rest on the side. Get the recipe for my ‘Chocolate Pomegranate Macarons’ HERE!

Watch my video recipe for all the details!

This slice of cake says it all! Light and fluffy sponge cake soaked with pomegranate and the most delicious whipped cream frosting!

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Enjoyed this recipe? Try my ‘Red Velvet Strawberry Cheesecake’ next! https://tatyanaseverydayfood.com/recipe-items/red-velvet-strawberry-cheesecake/

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Ingredients

For Pistachio Sponge Cake:
9 large eggs
1 cup (200g) white granulated sugar
1 teaspoon (5ml) vanilla extract
1 1/4 cups (156g) all-purpose flour
1/3 cup (35g) unsalted pistachios
1 1/2 teaspoons (6g) baking powder
For Pomegranate Syrup:
1 1/2 cups (354ml) pomegranate juice
1 1/2 cups (260g) pomegranate arils
1/2 cup (100g) white granulated sugar
For Frosting:
12 ounces (340g) whipped cream cheese, softened
1 cup (226g) unsalted butter, softened
1 cup (236ml) sweetened condensed milk
1 1/2 cups (354ml) heavy cream, chilled
1 teaspoon (5ml) vanilla extract
pinch of salt
For Ganache:
1/3 cup (79ml) heavy cream
1 cup (175g) white chocolate chips
white and red food coloring

Instructions

Preheat oven to 350F. Line 3, 8-inch cake rounds with parchment paper; do not grease the sides!
Prepare the pistachio sponge cake. Place the flour, pistachio nuts and baking powder into a food processor. Pulse the mixture until pistachios are blended into the flour; set aside. In a mixing bowl, combine the eggs, sugar and vanilla. Beat on high speed for 7 to 9 minutes, or until the mixture is thick and pale in color. Sift the dry ingredients into the egg mixture in small batches, folding gently but thoroughly after each addition.
Divide the cake batter evenly between the prepared pans and bake in preheated oven for 18 to 22 minutes, or until the tops are set and golden brown. Allow the cakes to cool completely, then use a serrated knife to split the layers in half, creating 6 layers total.
While cake is baking, prepare the pomegranate syrup. Combine the pom juice, arils and sugar in a small saucepan. Bring the mixture to a simmer over medium/high heat and simmer for about 20 minutes, allowing the juice to reduce in half. Cool the syrup completely before using in the recipe.
Prepare the whipped cream frosting. Place softened cream cheese and butter into a mixing bowl and whisk together on high speed until fluffy. Add the remaining ingredients: chilled heavy cream, sweetened condensed milk, vanilla and salt. Whisk on medium speed until a fluffy frosting forms; avoid over-mixing which will cause the frosting to separate.
Assemble the cake. Pour several tablespoons of prepare pomegranate syrup over each sponge cake layer, top with frosting and repeat for all layers. Use remaining frosting to frost the top and sides of the cake. Use a flat spatula to level the top and sides, then place the cake into the freezer or refrigerator and allow the cake to set for about 30 minutes.
Meanwhile, prepare the ganache. Heat the 1/3 cup heavy cream until steaming hot, then add the white chocolate chips. Stir the mixture until the chocolate is completely melted. Add white food coloring to make the ganache less opaque, then add red food coloring. Allow the ganache to cool before pouring over the top of the cake.
Allow the cake to chill and set in the refrigerator overnight.