Grease and flour an 8-inch cake pan.
In a mixing bowl, beat eggs until foamy and gradually add sugar.
Continue beating until mixture is stiff and full of air.
Sift flour and baking powder, divide in three parts and fold into the egg-sugar mixture, alternate with the pomegranate juice.
Transfer the batter to the cake pan and bake at 350 degrees F for 35-40 minutes.
Cool for 10-15 minutes and turn out on a cake plate.
Dust with powdered sugar or frost with a butter cream frosting.
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
o 16 oz cake recipes together in a Wiltons doll cake pan.
Bake two 16-ounce cake recipes in a Wilton doll cake pan.
Remove
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
mes out clean.
Cool cake(s) for 10 minutes in
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
For the Cake: Set oven rack in middle
Lightly grease 3 - 9 inch cake pans.
Cream butter and
ust combined.
For the pomegranate syrup, combine sugar, orange juice
o mixture with the pomegranate juice concentrate or pomegranate molasses. Beat on
deep 10-inch square cake pan.
For the batter
bsp cornstarch with 2 tbsp pomegranate juice. Bring 1 1/2
To make the pomegranate syrup, simmer the pomegranate juice with 1 cup sugar
br>Place in a 23cm cake tin and bake for 30
Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.
00b0F. Grease 2 - 8 inch cake pans.
Whisk together sugar
ined baking sheet to keep cake level and bake on middle