Gingerbread Cake with Pomegranate Seeds

Gingerbread Cake with Pomegranate SeedsGingerbread cake is one of those definitive holiday dishes to me that oozes warmth and festivity. It’s spiced and dense, rich with the dark sugars of molasses, yet balanced by lemon zest. With a dollop of airy, freshly whipped cream adorning the top and its viscous sheen, a good gingerbread cake simply cannot be beat. Yet I make them all too rarely! This year, I endeavored to change that.

Gingerbread Cake with Pomegranate SeedsI love the simplicity and elegance of the cake — they say its origins date back as far as Ancient Greece, which is a tried-and-true recipe if I’ve ever heard of one. Of course, each iteration changes it, from light and fluffy to thick and dense, to flattened out crunchy cookies decorated to look like characters out of the song, “Little Boxes”.Gingerbread Cake with Pomegranate SeedsSo, this year, to balance out the inherent classic nature of the dish, I decided to put a bit of a spin on it, using winter’s darling of the fresh and seasonal world: the pomegranate. I’d originally bought a pomegranate to make a baby kale, pomegranate, feta, and walnut salad, but when plating my gingerbread cake for photos, I was struck by a chord of genius. How amazing would those juicy little bites be, ruby pockets of tart flavor, pillowed by fresh whipped cream, the princess pea on the bed of rich, spiced gingerbread?! Not only did they add the perfect visual element, an elegant addition to a comforting holiday dish, but they added the perfect balance of bright tartness, paired with the necessary citrus infused in the cake itself.

Gingerbread Cake with Pomegranate SeedsMake sure you don’t overbake this cake, or you’ll end up with a dry texture. Other than that, it’s incredibly simple to make, yet perfectly sophisticated. Perfect for Christmas Eve, Christmas Day, holiday parties and the office, weekend breakfast (or, let’s be honest, a mid-morning over-my-desk snack on a Wednesday). Fresh whipped cream will hold well in the fridge for a couple to a few days, so make the whole batch when you make the cake and store it in an airtight container to cut down on serving time on your second and third go-round with this classic holiday cake.

Gingerbread Cake with Pomegranate SeedsA tip on separating the seeds of a pomegranate without mess – slice off the crown (top) of the pomegranate then cut into sections. Submerge sections in a bowl of water and simply roll out the seeds with your fingers. Drain the bowl of seeds into a strainer and voilà! Lastly.. did you know the pomegranate “seeds” are not seeds at all? They’re called arils, and they’re actually juice sacs. Weird, amIright?

Make this.

Cucumber-Ginger Mocktail
Serves 10
Cool cucumber mingles with warm, heady ginger to create the perfect, elegant summer mocktail.
Print
Prep Time
2 min
Cook Time
2 hr 5 min
Total Time
2 hr 7 min
Prep Time
2 min
Cook Time
2 hr 5 min
Total Time
2 hr 7 min
166 calories
43 g
0 g
0 g
0 g
0 g
150 g
4 g
41 g
0 g
0 g
Nutrition Facts
Serving Size
150g
Servings
10
Amount Per Serving
Calories 166
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 4mg
0%
Total Carbohydrates 43g
14%
Dietary Fiber 0g
1%
Sugars 41g
Protein 0g
Vitamin A
1%
Vitamin C
3%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium cucumber, sliced
  2. 10 slices of fresh ginger, about 1/4" thick
  3. 2 cups sugar (or about 1 3/4 cups agave nectar)
  4. 2 cups still water
  5. soda water for serving (about 5 ounces per drink)
  6. cucumber slices, for serving, optional
Instructions
  1. Place sliced cucumber and ginger in a large, heat-proof bowl. Bring sugar and water to a boil in a saucepan over medium-high heat, stirring until sugar is completely dissolved. Pour over cucumber and ginger and let stand for 2 hours.
  2. Strain into a bottle and chill.
  3. To prepare a cocktail, stir together about 1 shot syrup (1.5 ounces) with about 3 shots water (4.5 ounces), or to taste. Garnish with a cucumber slice.
Notes
  1. Keeps in an air-tight container in the fridge for two weeks.
beta
calories
166
fat
0g
protein
0g
carbs
43g
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40 Aprons http://40aprons.com/

Comments

  1. ateaspoonofhappiness says

    I can just imagine the little pomegranate seeds bursting in your mouth. YUM. I never ever considered baking with pomegranates. I actually have never bought a pomegranate in my life. Maybe that should change. I saw some sad looking ones at the grocery store the other day, but maybe if I find a nice one this recipe would be perfect for our mini Christmas “party” next week.

    • thestylistquo says

      Dang! Only you would be able to move across the world and host a party within a few weeks! And yes, you MUST start buying pomegranates. They really can dress up any recipe with absolutely no effort and they lighten up the palette of so many otherwise heavy holiday dishes. But most importantly, please tell me you’ll be blogging about your mini Christmas party!

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