Rum & Pomegranate Cake
19-156
Group Batter
Ingredient
KG
%
All Purpose Flour
0.350
100.00
BAKELS DAIRY BLEND
0.170
48.57
Brown Sugar
0.170
48.57
Whole Eggs
0.075
21.43
Egg Yolk
0.010
2.86
BAKELS BAKING POWDER
0.005
1.43
Baking soda
0.003
0.86
Salt
0.001
0.29
BAKELS LES FRUITS 50% POMEGRANATE
0.080
22.86
Walnuts
0.110
31.43
Total Weight: 0.974
Group Syrup
Ingredient
KG
%
Water
0.113
-
Dark Rhum
0.113
-
BAKELS DAIRY BLEND
0.225
-
Sugar
0.450
-
Total Weight: 0.900
How to do it:
Batter:
1. Cream the Bakels Dairy Blend and brown sugar for 5 minutes.
2. Slowly add the eggs and mix for 3-4 minutes.
3. Add all the remaining dry ingredients and mix for another 1 minute.
4. Fold in the Les Fruits Pomegranate 50% and deposit in a well-greased pan or mini gugelhupf mold.
Syrup
1. Simmer all ingredients, except the rum, for 5 min.
2. Add the rum and pour evenly over the cake.
Assembly
1. Pour the rum syrup evenly over the cake (while cake is still in the pan/mold).
2. Let stand for 35-45 minutes.
3. Remove from pan and cool completely on a wire rack.
4. Invert the cake if desired.
5. Sprinkle with Bakels Fino Dusting Sugar before serving.
Yield: 37 pcs
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