Almond Bundt Cake with Pomegranate Sauce

By jodieg

Ingredients

• Cake
• Vegetable spray
• 1 cup fine yellow cornmeal
• 1 cup cake flour
• 2 teaspoons baking powder
• 2 sticks unsalted butter, softened
• 2 1/2 cup almond paste, cut into 1/2 inch pieces
• 1/2 cups confectioners' sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 4 egg yolks
• 2 eggs
• 1/2 cup sour cream
• Sauce
• 1 cup pomegranate juice, such as POM
• 1/4 cup sugar
• 2 teaspoons arrowroot
• 1/2 cup fresh pomegranate seeds

Details

Servings 1
Preparation time 20mins
Cooking time 55mins
Adapted from giadadelaurentiis.com

Preparation

Step 1

Cake

Preheat oven to 350 degrees F.

In a medium bowl, whisk together the cornmeal, cake flour and baking powder.

Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add the confectioners sugar. Mix until light and fluffy. Add the vanilla extract, whole eggs and egg yolks, 1 at a time. Add the sour cream and dry ingredients until just incorporated.

Pour the batter into the prepared bundt pan and smooth the service with a spatula. Bake in the lower third of the oven for 35 – 40 minutes of until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool.

Sauce

Combine the pomegranate juice, sugar and arrowroot in a small saucepan. Bring the mixture to a boil (it should thicken immediately). Stir in the fresh pomegranate seeds.