Pomegranate + Molasses Upside Down Cake w/ Tahini Cocoa Drizzle

The last few days have been bright, snowy, blue skied, rainy, completely freezing sub zero cold, and absolutely spring feeling. If you really stop to think about it, this is completely terrifying. Mid winter Montreal is DEFINITELY not supposed to rain or be 5 degrees celsius. So I made cake. Okay no. That is a completely inappropriate response but to be honest I don't feel like I can say much more than that because I haven't done enough research to start spouting opinions that aren't grounded in anything. 

Moving on.

The other day I was on my usual walk home from school. It was about 3pm so the sun was low and the world was turning a deep bluey purple. I had just reached the top of the parc hill and paused for a moment to catch my breath (yes, it makes me out of breath sometimes). And I saw the pale iridescence of the moon just barely shimmering through the clouds. It was so gorgeous and perfect and steely cold. There is something about that fresh crispness of a perfect winter day that just cannot be beat. So then I took out my phone to take a picture (typical) and my phone froze and died with 60% battery remaining and my yet to be conquered grocery list inside of it. Of course... I feel like I should have known better than to try and capture the moon in a photograph anyways. Still, it was a perfect moment until the phone incident and I had a good laugh to myself as I trudged on through the icy sidewalks heading home. 

What are your snow/ ice/ moon/ phone freezing stories? Any? I would love to hear them all <3

See this? I did it! My first gif! Clearly I am proud but it did take a bit of figuring out so I am happy. I am also determined to master the art of gif making (have you seen Izy's gifs? they are stellar!) so look forward to many new and improved gifs over the next while. 

This cake! The whole point of the post! It is truly a delicious thing, that I can promise you. I was really excited about the idea of a snack cake - a cake that wasn't completely terrible health wise and didn't have traditional icing. Plus, it totally has fruit in it, so healthy (it is definitely still a dessert but you know, there is a dessert - health spectrum)! I am super excited about this cake though because it is sweetened entirely with apples and molasses, two of my favourite things. I was super stoked to add that punch of colour and zing with the pomegranate seeds, and a nice wholesome spelt flour. 

So folks, this is what I am going to do. Sit by the window with my white vanilla honey tea, a slice of this cake, my watercolours, and watch the snow. 

Pomegranate + Molasses Upside Down Cake w/ Tahini Cocoa Drizzle

Makes one 6 inch round cake

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Ingredients

Pomegranate + Molasses Upside Down Cake

  • 1 cup spelt flour
  • 1 tbsp arrowroot powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp each of cinnamon + nutmeg + ginger
  • 1 apple, grated (skin is fine)
  • 2/3 cup cashew milk (or other plant milk)
  • 1/4 cup olive oil
  • 1/4 cup molasses
  • 1/2 tsp vanilla
  • the seeds of 1/2 a pomegranate 

Tahini Cocoa Drizzle

  • 2 tbsp tahini
  • 2 tbsp boiling water
  • 1 tbsp honey (or maple syrup)
  • 1 tbsp cocoa powder 

Β 

Notes

Preheat the oven to 350 and lightly grease a 6 inch round cake pan. Evenly distribute the pomegranate seeds over the bottom of the pan. Set aside. 

In a large mixing bowl whisk together the flour, arrowroot, salt, baking soda, baking powder and spices. Add in the grated apple, cashew milk, olive oil, molasses and vanilla. Stir until everything is well incorporated (no flour pockets left). Pour the cake batter into the prepared pan over the pomegranate seeds. Bake for 35 - 45 minutes, until a toothpick comes out clean from the centre. Let cool in the pan for 10 minutes and then turn out the cake onto a wire rack to cool completely. 

While the cake is cooling, make the sauce. Whisk together all ingredients until smooth. Pour the sauce over the cake, sprinkle with some more pomegranate seeds and serve! Stores for up to a week in an airtight container in the fridge.