2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons grated orange zest
1/3 cup light olive oil
1 cup granulated sugar
2 large eggs
2 teaspoons orange liqueur, such as Grand Marnier
3/4 cups low-fat buttermilk
1/4 cup finely chopped almonds and/or walnuts
Option - powdered sugar sprinkled on top when done
Option - pomegranate sauce:
1 cup pure pomegranate juice
3/4 cup sugar
1/4 cup orange liqueur
2 teaspoons orange zest
1 cup pomegranate arils
Preheat oven to 325°F.
1. Grease a 9" x 5" loaf pan and press nuts into the bottom and sides of the pan.
2. In a bowl, combine flour, baking powder, orange zest and salt
3. In a large mixing bowl, beat oil and sugar until well blended.
4. Add the eggs one at a time into oil/sugar mixture, beating well after each addition.
5. Add orange liqueur and mix well.
6. Add half of the flour mixture, and half of the buttermilk; stir to blend.
7. Stir in the remaining flour and buttermilk.
8. Spread batter into the prepared pan and bake for 50 to 55 minutes or until done.
9. Cool in the pan at least 15 minutes.
10. Invert, remove from pan and cool for another 5 minutes.
Optional - Sprinkle with powdered sugar and serve with a tablespoon of pomegranate sauce on each slice.
Score 1-2 fresh pomegranates and place in a bowl of water.
Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top.
Sieve and put the arils in a separate bowl.
Reserve 1 cup of the arils from fruit and set aside.
Mix together in a saucepan pomegranate juice, sugar and orange liqueur.
Cook until mixture is reduced and thick.
Stir in orange zest and pomegranate arils.
Pour over top of cake or individual slices.
Thank You POM for this wonderful recipe!