The Pioneer Woman Tasty Kitchen
Avatar Image

Pistachio Pomegranate Cranberry Cake

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Pistachio Pomegranate Cranberry Layer Cake

Ingredients

  • FOR THE POMEGRANATE CRANBERRY CURD
  • 1 cup Pomegranate Cranberry Juice
  • 13 ounces, weight Fresh Cranberries
  • 2  Eggs (large)
  • 2  Egg Yolks, Large
  • 1 Tablespoon Cornstach
  • 1 pinch Salt
  • 1 cup Granulated Sugar
  • ½ cups Butter, Cubed
  • 1 cup Pomegranate Seeds
  • FOR THE PISTACHIO CRANBERRY CAKE
  • ⅔ cups Butter, Cubed
  • ½ cups All-purpose Flour
  • 1-¼ cup Icing Sugar
  • ¾ cups Almond Meal
  • ½ cups Pistachio Meal
  • 4  Large Egg Whites (whites Only)
  • 1 teaspoon Pistachio Extract
  • ½ teaspoons Pure Vanilla Extract
  • 1 cup Dried Cranberries
  • FOR THE PISTACHIO FROSTING
  • ¾ cups Granulated Sugar
  • 1 pinch Salt
  • 2 Tablespoons Cornstach
  • 2 Tablespoons All-purpose Flour
  • ⅔ cups Milk
  • ⅓ cups Heavy Cream
  • 3 Tablespoons Pistachio Paste
  • 1 cup Plus 3 Tablespoons Butter, Room Temperature
  • ½ Tablespoons Pistachio Extract
  • ½ teaspoons Pure Vanilla Extract

Preparation

A timing note: Multiple components of this recipe require long cooling times (overnight if possible) so plan ahead!

For the pomegranate cranberry curd :

In a saucepan combine pomegranate cranberry juice and fresh cranberries. Cover and cook over medium heat until all the cranberries have popped, about 35 minutes. Remove from heat and run through a coarse strainer set over a bowl, pressing hard to extract as much liquid as possible. Scrape the puree that will be stuck on the back of the strainer into the bowl. Discard cooked cranberries left in the strainer. Let it cool.

In another saucepan whisk eggs, eggs yolks, cornstarch, salt and sugar. Add cooled pomegranate cranberry puree and mix well. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Remove the saucepan from the heat and quickly add the butter and mix until smooth.

Incorporate the pomegranate seeds. Pour the mixture into a bowl and lightly press some plastic wrap on top. It will prevent a skin from forming. Let it cool then refrigerate it a few hours (overnight if possible).

For the pistachio cranberry cake :

Melt the cubed butter in a saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns golden brown. Smell the butter; it should have a nutty aroma. Pour the browned butter into a small bowl to cool.

Preheat oven to 350°F (180°C). Butter and flour three 6-inch round pans, tapping out the excess flour. Set aside.

In a large bowl, sift and whisk together the flour, icing sugar, almond meal and pistachio meal.

Mix the egg whites in with the brown butter then mix in the pistachio extract and pure vanilla extract. Mix wet ingredients into the dry ingredients until just combined. Then fold in the dried cranberries.

Divide batter between the 3 pans and smooth the tops. Bake until cakes pull away from sides of pans, about 25 minutes. Remove pans from oven and set them on a rack. Let cakes cool in pans for 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let them cool completely.

For the pistachio frosting :

In a saucepan mix the dry ingredients: sugar, salt, cornstarch and flour. Slowly mix in the milk and heavy cream until well combined and lump free. Cook over medium heat. Whisk constantly until it comes to a boil and thickens. Remove from heat and let it cool (overnight if possible).

In a bowl, whip up the flour mixture until light and fluffy. On low speed, slowly incorporate the pistachio paste and then the butter. Add pistachio and vanilla extracts. Keep beating until light and fluffy.

Assembly of the cake :

Freeze the cake layers for 5 to 10 minutes, until they’re firm. Place one of the cake layers on your platter, top of the cake facing down. Spread the top with about half of the curd . Put the second cake layer on top then add a layer of curd again and then add the third cake layer.

Frost sides and top of the cake with a thin layer of pistachio frosting (crumb coat) . Set aside in the fridge one more time, for a few minutes to allow the first layer of frosting to firm up a bit. Then remove it from the refrigerator and add a second thicker coat of frosting and decorate it the way you want. Eat it up!

Note: After assembling, I did refrigerate it overnight. Don’t forget to bring it to room temperature prior to serving.

The curd recipe was adapted from Martha Stewart.

2 Comments

You must be logged in to post a comment.

Avatar of Laure

Laure on 3.23.2014

Thank you Colette !

Avatar of Colette (Coco in the Kitchen)

Colette (Coco in the Kitchen) on 3.17.2014

What a beautiful cake. Love your bday banner, flavours and colours.

No Reviews

You must be logged in to post a review.

Related Recipes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Orange-Glazed Olive Oil Cake
Avatar Image by Mary Frances in Desserts
Harmonian is a wonderful company, based in Athens, Greece. The owner...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Caramel Apple Snack Cake
Avatar Image by Jen @ Peanut Butter and Peppers in Desserts
A light and fluffy cake. Chock-full of apples and drizzled with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Chocolate Crepe Cake with Pumpkin Mascarpone Cream Filling
Avatar Image by In Good Flavor in Desserts
If you like light and creamy cakes that are not too...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Soft and Fudgy Chocolate Cake with Chocolate Frosting
Avatar Image by Bita @ Honest & Tasty in Desserts
This is what you crave when you imagine the best chocolate...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy