Prep: 15 mins, plus cooling time

Cook: 25-30 mins

Serves: 12-20

Pomegranates hold deep symbolic resonance in Jewish tradition. The ruby fruit’s seeds evoke abundance and fertility, and they are also said to number the 613 mitzvot (commandments) outlined in the Torah. They are also, of course, stunningly beautiful and delicious. This cake is not a traditional Jewish recipe, but it offers a fitting celebration of pomegranate with a triple dose of the fruit: pomegranate juice, syrupy pomegranate molasses, and a juicy pop of pomegranate seeds on top. Serve it for Rosh Hashanah, Sukkot, or any autumn or early winter Shabbat dinner, when pomegranates are in peak season.

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Ingredients

Name: Rosh Hashanah triple-pomegranate cake
Prep time: 15 min
Cook time: 25 min
Yield: 12-20
Ingredients: For the cake:; 1½ cups (210g) all-purpose (plain) flour; 1 tablespoon cornstarch; ½ teaspoon baking powder; ½ teaspoon bicarbonate of soda; ¼ teaspoon kosher salt; ½ cup (120ml) neutral vegetable oil; 1 cup (200g) granulated sugar; 2 large eggs; 2 tablespoons pomegranate molasses; 1 teaspoon vanilla extract; ⅓ cup (80 ml) pomegranate juice For the glaze and topping:; 1½ cups (180 g) confectioners’ sugar, sifted; 2 tablespoons pomegranate juice, plus more if needed; Pomegranate seeds

For the cake:
1½ cups (210g) all-purpose (plain) flour
1 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon kosher salt
½ cup (120ml) neutral vegetable oil
1 cup (200g) granulated sugar
2 large eggs
2 tablespoons pomegranate molasses
1 teaspoon vanilla extract
⅓ cup (80 ml) pomegranate juice

For the glaze and topping:
1½ cups (180 g) confectioners’ sugar, sifted
2 tablespoons pomegranate juice, plus more if needed
Pomegranate seeds