Wow! This season is full of celebrations! Festival of colours, Holi, is next; Valentine’s Day and so many anniversaries are on 🙂 So this recipe is dedicated to the celebrations. Cheers, with a piece of cake! I made a cake on our first date anniversary, recently, and again today – there was a slight variation in the components – this cake was a hit. Well, this isn’t just a cake, it’s a healthy cake, made of fresh fruit juices of kiwi and oranges. The one I made today was made from the juices of kiwi and pomegranate. You can bake it any day and any time. I made in morning to surprise my better half. And that was a hit!
The main ingredients of this cake are pomegranate, kiwi, gur (jaggery) and wheat flour. No milk, no condensed milk and no sugar; you can even take a low-fat butter. My concentration on this cake was just to make it a healthy one, so that I can include it in my breakfast or snacks list. I baked this cake in microwave but you can try it in cooker too. Earlier, I had made chocolate cake in pressure cooker. I’ll soon share its recipe. Coming back to this eggless pomegranate cake, I made it in a rose-shaped mould.
Here is the Recipe of Pomegranate Cake
- 2 big sized pomegranates
- 2 kiwis
- 2 cups wheat flour
- 1 cup gur (jaggery)
- 4 tsp butter
- 1 and 1/2 tsp cooking oil
- 1 tbsp baking soda
- 1 tbsp baking powder
- 1 1/2 tbsp cornflour
- 1 pinch of salt
- 10 drops of vanilla essence or you can take 1/2 tsp of vanilla custard powder
- 1 melted chocolate/chocolate syrup
How to Bake the Eggless Pomegranate Cake
Take gur in a small pan. Add three teaspoon of butter to it and heat for 3-4 minutes, so that gur melts and mixes well. Let it cool for 5 minutes. Pour it in a big bowl. By the time you can take the seeds out of pomegranates. Peel kiwi with a spoon. This is the easiest way to peel Kiwi. Cut in 2 halves. In a juicer, put 3/4 pomegranate seeds and 3/4 of kiwi. The juice should be upto 2 cups. You can also use canned juice to skip this method.
Mix this juice with jaggery and butter. Place a filter/strainer over the bowl and put wheat flour, baking soda, baking powder, cornflour, salt. Mix well. Add vanilla essence and cooking oil and whisk the batter till a smooth paste. The batter shouldn’t be too thick, nor too liquidish.
Now add some pomegranate seeds we had saved; just add around 20-30 seeds. Apply butter on the mould and then pour the batter in it. Tap it 3-4 times. I used a rose mould.
Bake it for 5 minutes or according to your microwave’s settings, and there you are! Ready with the cake. Take out the cake from the mould on a wired-rack.
Since I used this rose mould, for dressing the cake I used thick chocolate syrup, pomegranate seeds and small pieces of Kiwi; remember we had saved 1/2 portion of kiwi while making juice?
Pour the chocolate syrup on the cake, sprinkle pomegranate seeds over the cake as well as on the sides too. Sprinkle kiwi too. Ta-daaa Pomegranate Cake is ready!