Pie with pomegranate juice
4 servings
90 minutes
Pomegranate juice pie is a refined dessert with an enchanting sweet-sour note. Its roots can be traced back to European cuisine, where berries and fruits have long been used to give baked goods a special flavor. This pie combines the airy texture of sponge cake with a rich pomegranate juice soak, creating a harmony of sweetness and light acidity. Pomegranate not only gives the pie a unique taste but also enriches it with natural antioxidants. Its delicate dough soaked in pomegranate glaze literally melts in your mouth, while a light dusting of powdered sugar completes this symphony of flavors. This pie is perfect for cozy family tea times or as an elegant treat for guests, impressing with its sophistication.
1
We will extract juice from one large pomegranate using an orange and lemon juicer. We will strain it through a sieve or cheesecloth.
- Pomegranates: 1 piece
2
We will melt the butter.
- Butter: 125 g
3
We beat the sugar with the eggs. We add the cooled butter. Mix well with a mixer.
- Sugar: 125 g
- Chicken egg: 2 pieces
- Butter: 125 g
4
We mix the flour with the baking powder. Add the egg mixture and 50 g of pomegranate juice. Mix well.
- Wheat flour: 125 g
- Baking powder (raising agent): 1 teaspoon
- Pomegranates: 1 piece
5
Grease the mold with oil and dust with flour or breadcrumbs. Pour the batter into it. Place in a preheated oven for 30-35 minutes at 180°C. While the pie is baking, prepare the syrup: mix 50 g of pomegranate juice with 100 g of powdered sugar. Mix well to avoid lumps.
- Butter: 125 g
- Wheat flour: 125 g
- Pomegranates: 1 piece
- Icing sugar: 100 g
6
We take the pie out of the oven. Without removing it from the mold, we poke the biscuit in many places with a stick. We evenly pour the soaking juice.
7
Let it cool down. Only then remove it from the mold (preferably use a detachable mold!).
8
We will decorate the cake with powdered sugar on top.
- Icing sugar: 100 g
