Pomegranate Molasses and Walnut Cake

Ingredients:

For the cake:

2 cups wholemeal flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup date sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup pomegranate molasses

1/2 cup milk or buttermilk

1 cup coarsely chopped walnuts

For the filling (optional):

1 cup heavy whipping cream, cold

2 tablespoons powdered sugar

1/4 cup pomegranate molasses

For the topping:

1/4 cup additional pomegranate molasses

2 tablespoons unsalted butter

Caramelized walnut halves for garnish

Method:

To prepare the cake: Preheat oven to 170°F (35°C). 180°C. Grease and line a square or rectangular cake tin, approximately 20 cm in diameter.

Follow the basic cake preparation steps (beat butter and date sugar, add eggs and vanilla, then alternate dry ingredients with liquids and pomegranate molasses, and finally add chopped walnuts).

Baking and Cooling: Bake the cake until cooked through, let it cool completely, then cut it horizontally into two layers.

Preparing the Filling (if using): Whip the heavy cream with the date sugar and pomegranate molasses until stiff peaks form.

Assembling the Cake: Place the bottom cake layer on a serving platter. Spread the filling (if using) over it, then place the second cake layer and repeat. Place the top cake layer.

Preparing the Topping: In a small saucepan, heat the remaining pomegranate molasses with the butter until the butter melts and the mixture is smooth. Let it cool slightly.

Spreading and Decorating: Pour the pomegranate molasses topping over the top of the cake and decorate with caramelized walnut halves.