Pomegranate Yogurt Cake

Simple Recipe for a Delicious
Cake Made with Yogurt
and pomegranate

Ingredients:

  • 125 mL (1/2 cup) pomegranate juice
  • 125 mL (1/2 cup) drained yogurt
  • brown sugar (if needed)
  • pinch of salt (1/16th tsp)
  • 10 mL (2 tsp) gelatin
  • 60 mL - 70 mL (1/4 cup) pomegranate juice to dissolve gelatin
  • ground nuts (optional)

How to prepare:

Before adding the gelatin,
the yogurt and the pomegranate juice must be at room temperature.
  1. Mix the pomegranate juice, sugar (if needed), yogurt and salt in a blender.
  2. Transfer the mixture into a measuring cup.

    I use a measuring cup since I would like to determine the final volume to know how much gelatin to add.

    If you don't care about the consistency of the cake, you can just follow the amounts suggested in the Ingredients section.

  3. Dissolve the gelatin in juice by heating.

    I use a measuring cup just because it is easier to pour the liquid out.
    Gradually add the juice to the gelatin while stirring, otherwise it will clump.
    You can then heat the gelatin mix for 25 seconds in a microwave at high power.

  4. Add the dissolved gelatin to the cake mixture while stirring.
  5. Pour the mixture into a glass dish.
  6. You can sprinkle on top.
  7. Cover and leave in the fridge overnight to solidify.