First of all, if you’ve never had pomegranate molasses, I encourage you to buy some. It is a great ingredient to add to both sweet and savory dishes.
I like having a bottle handy to mix into yogurt, drizzle over ice cream or simply toss into fruit salads. When I’m feeling more inspired, I even use it in marinades or to make ice cream. It adds so much flavor.
Pomegranate molasses can be found in specialty or Middle Eastern food stores for a few dollars. Be sure to buy a good brand, such as this one, made with 100% pomegranates and no added sugar.
See that beautiful color in the torte? That’s the visible sign of pomegranate molasses. The invisible magic is a delightfully tangy and fruity edge and a very moist texture.
POMEGRANATE MOLASSES ALMOND TORTE RECIPE
Yield: 8 SERVINGS
Prep Time: 5 MIN
Cook Time: 20 MIN
- 1 ½ cups almond meal
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- ¼ cup plus 1 tablespoon pomegranate molasses
- ¼ cup honey
- 3 eggs
- 1teaspoon vanilla extract
- ¼ cup pine nuts
Preheat the oven to 350 degrees Fahrenheit. Spray an 8-inch springform non-stick tart pan or individual tartlet pans with cooking spray.
In a large bowl, combine the almond meal with cinnamon and nutmeg. Add the melted butter, honey, pomegranate molasses, eggs, and vanilla extract. Whisk until well combined into a homogenous batter. Pour the batter in the prepared pan and scatter the pine nuts on top. Bake until set, 20 to 25 minutes.