Yellow Layer Cake With Pomegranate Frosting
Pomegranates have been a Jewish superfood for centuries.
Pomegranates have been a hot new super food for several years is the United States now. But Jews have been lauding their special status for centuries, as a symbol of fertility and beauty. The clothes of the Cohen Gadol, the high priest, were instructed to have images of pomegranates embroidered on the hem.
Today pomegranates hold a special significance for Rosh Hashana, the Jewish New Year, as a symbol that our good deeds in the coming year should be as plentiful as the seeds of the pomegranate. Legend has it that each pomegranate contains 613 seeds - corresponding to the number of mitzvot, or commandments, in the Torah. (I've heard conflicting reports from various seed counters.)
This delightful layer cake highlights the sweet-tartness of the pomegranate and its seeds. A sturdy, classic yellow cake is sandwiched together and covered with rich pomegranate frosting, and topped with the jewel-toned arils. The recipe makes a two-layer cake, but I sliced each of my layers in half for extra frosting opportunities: The choice is yours. I can't lie to you dear readers, the color of my frosting was not totally to my liking, so I augmented it with a touch of food coloring. Your own color will depend on the juice or pomegranate you use. Be aware that many bottled pomegranate juices are not 100 percent pomegranate.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.