Pomegranate Walnut Cake | America's Test Kitchen

Name: Pomegranate Walnut Cake | America's Test Kitchen
Ingredients: 2 cups (8 ounces/227 grams) cake flour; 2 teaspoons baking powder; ¾ teaspoon salt; 1½ cups walnuts, toasted; 16 tablespoons unsalted butter, softened; 1½ cups (10½ ounces/298 grams) granulated sugar; 4 large eggs, room temperature; ½ cup whole milk, room temperature; 2 teaspoons vanilla extract; ⅔ cup walnuts, toasted; 2 tablespoons granulated sugar; 2 tablespoons water; 2 teaspoons pomegranate molasses; ¼ teaspoon salt; 20 tablespoons (2½ sticks) unsalted butter, cut into 20 pieces and softened; 2¼ cups (9 ounces/255 grams) confectioners' sugar; ⅛ teaspoon salt; 2 tablespoons heavy cream; 2 tablespoons pomegranate molasses; 1 cup pomegranate seeds

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The combination of earthy walnuts and sweet-tart pomegranates is especially popular in savory dishes of the Middle East.

Keywords

Desserts or Baked Goods
Fruit
Cakes

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