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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180°C Grease and flour a large loaf pan. | 2. Beat egg yolks until thick & creamy. Gradually add vanilla and powdered sugar. Add dry ingredients and butter, beating with an electric mixer for 3 minutes on high speed, scrape down sides of bowl once or twice to ensure thorough mixing. | 3. Whip egg whites until stiff and fold them lightly into batter. Spread mixture into prepared loaf pan. Bake for 20 - 30 minutes: until it tests done (by a toothpick coming out clean when poked into it.). | 4. Combine sugar and cornstarch in a saucepan. Whisk in sweet pomegranate juice. Bring to a boil, whisking continuously. Boil for about 2 minutes, until smooth thick and glossy. Remove from heat and stir in rosewater. Chill. | 5. To serve: brush a plate with pomegranate sauce and arrange 2 or 3 overlapping thin slices of cake over the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4		separated	286.0	1.44	25.12	19.02
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
sugar	1 1/2	cups	powdered	700.2	179.58599999999998	0.0	0.0
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
butter	1/4	cup		342.0	15.714	10.686	28.8
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
pomegranate juice	1/2	cup		67.23	16.3469	0.1868	0.361
rose water	1/4	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.