As an amateur cook, I tend to use recipes and follow them precisely. My mother, on the other hand, simply mixes ingredients at hand and whips up delectable stuff. I doubt that she has ever used a written recipe. So, this week, while I have been trying to perfect the baking of challah bread, my mother has been baking different kinds of delicious fruit cakes.
Today’s recipe is for the pomegranate cake she made this week. My mother has labelled it the heart healthy cake.
Time taken: 1 hour
- Pomegranate juice – ¾ cup (made from 1 cup of pomegranate fruit blended with water; the seeds can be reused by heart patients)
- Lime juice – 1 tsp
- Lime rind – 1 tsp
- Raisins – ½ cup
- Oats – ½ cup
- Walnuts – ¼ cup, roasted and chopped
- Vegetable oil margarine – ½ cup
- Sugar – ½ cup
- Multi-purpose flour – 1 cup
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Rose essence – few drops
- Red food colouring – drop or two
- Sift the flour with baking powder and soda and keep aside.
- Whisk the margarine and sugar together with 1 tsp lime juice and the lime rind, in a bowl, till creamy and smooth.
- Add the pomegranate juice to the bowl and mix well.
- Fold in the oats, raisins and walnuts.
- Add few drops of rose essence and a drop or two of red colouring. Mix well.
- Stir in the flour mix to the bowl and beat till smooth batter is obtained.
- Transfer the batter to baking tray and bake for 35 – 45 mins at 170⁰C/ 340⁰F.
- Let the cake cool before sprinkling with castor sugar. Serve warm.
Recipe source: Raji Thillainathan.