Valentine's Day Cake
with pomegranate glaze and pistachios | to share
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Powdered sugar
(May be present: Melk (inclusief lactose), Ei, Soja, Gluten, Noten)
1 piece
Pomegranate
2 piece
Egg
(Contains: Ei)
400 g
Cake mix
(Contains: Tarwe May be present: Melk (inclusief lactose), Ei, Soja, Gluten, Noten, Lupine, Pinda's, Sesamzaad)
250 g
Unsalted butter
(Contains: Melk (inclusief lactose))
40 g
Pistachio nuts
(Contains: Pistachenoten May be present: Noten, Pinda's, Sesamzaad)
Not included in your delivery
5 teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 175ºC.
- Take the butter out of the fridge, cut into cubes and let it come up to room temperature.
- Pour the cake mix into a large bowl and beat the eggs in another bowl.
- Grease the cake tin or line it with parchment paper.
- Add the butter, 5 tsp sugar and eggs to the cake mix. Use an electric mixer to combine into a smooth batter.
- Pour the batter into the cake tin and bake in the oven for 35 - 40 minutes (see Tip).
- When the cake is done, set it aside and allow to cool down completely.
Tip: after 35 minutes, check whether the cake is ready by piercing it with a skewer; the cake is done if the skewer comes out clean.
- Roughly chop the pistachios.
- Roll the pomegranate over the countertop to release the seeds, then cut it open and scoop them out.
- Place half of the pomegranate seeds in a sieve and crush them to release the juice into a small bowl.
- Add the powdered sugar and 1.5 tbsp of pomegranate juice to another small bowl. Mix together to make the glaze.
- Pour the pomegranate glaze on top of the cake and allow it to drip on the sides.
- Use the rest of the pomegranate seeds and the pistachios to create a heart shape on top of the cake.
