- 1
- 20 mins
- 55 mins
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
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.