Summary

Ingredients

For the dough:

• 7 tablespoon, heaped flour
• 7 tablespoon, leveled sugar
• 7 tablespoon milk
• 7 tablespoon oil
• 2 egg (s)
• 0.5 bag ½ baking powder
• 1 bag vanilla sugar
• 3 drops bitter almond flavor

Also:

• 1 pomegranate
• Fat for the baking pan

Print Recipe Pin Recipe

Instructions

1. Mix all the dough ingredients well in a bowl and let the dough rest for 15 minutes.
2. Grease the baking pan. Preheat the oven to 200 degrees top / bottom heat.
3. Prepare a large bowl (or saucepan) of water. Cut the pomegranate in half and place in the water. Now break each half - with the cut side down - into several pieces in the water. Then carefully peel all the kernels out of the shells - this is now very easy without damaging the fine intermediate membranes. The shells can then be fished out of the water, the thin membranes float on top and the kernels are on the bottom. Pour off the top water, stir with your hand through the stones so that the remaining skins come up. Strain the seeds and place in a bowl.
4. Put the rested dough in the baking pan, sprinkle the pomegranate seeds over it. Place the pan on the middle rail in the oven for about 30 minutes (baking time may vary depending on the oven).
5. After baking, let the cakes breathe out in the mold for about 10 minutes - then remove them from the mold (they practically fell towards me).
6. Makes (in my form) 6 small cakes, approx. 75 g each and 10 x 6 cm in size.