La Reine – Queen of Sheba Cake
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
My husband told me his work potluck was coming up. “Can you make me some cookies?”
I looked at him. “Nooo,” I said slowly. “You know how to make cookies.”
Then I said I would make him a cake.
Queen of Sheba
In the quest to use all of my POM juice (seriously, why do I still have some around?!) I came across a recipe for Queen of Sheba cake a few months ago, figured I could use POM instead of liqueur, and tried to think of occasions in which it would be appropriate to make such a cake. (It’s Wednesday didn’t seem to fit.)
So this weekend I found the recipe again, tweaked it some, and made a ridiculous show-off cake perfect for a dinner party.
And then he didn’t go. Long story, but it involves the toddler. Either way, it means this cake has been sitting in my kitchen for far too long, as the two of us have already polished off half of a cake that is meant to serve 12.
Send reinforcements. Send carrot sticks. Most importantly, someone please take this cake off my face.
- 6 ounces bittersweet chocolate
- 8 tablespoons unsalted butter
- 1/2 cup pomegranate juice
- 3/4 teaspoon almond extract
- 1/8 teaspoon fine sea salt
- 1/2 cup almond meal
- 2 tablespoons all-purpose flour
- 4 eggs, separated
- 3/4 cup granulated sugar
- 1/8 teaspoon cream of tartar
- Cover the bottom of a 9-inch cake pan with a round of parchment paper. Oil the entire pan, then dust with flour and tap out excess.
- Preheat oven to 375°F.
- Melt the butter and chocolate together in a bowl set over a pot of gently simmering water, removing from heat when almost completely melted and stirring until smooth.
- While the chocolate is melting, pour the pomegranate juice into a small saucepan and boil it down until it is reduced by about half.
- To the melted chocolate, stir in the juice, almond extract, and salt, and set aside to cool.
- In a small bowl, stir the flour and almond meal together, and set aside.
- In a large bowl, whisk the egg yolks together with 1/2 cup sugar until well blended. Stir in the chocolate mixture.
- Beat the egg whites and cream of tartar until they reach soft peaks. Gradually add the remaining 1/4 cup sugar and keep beating until they reach stiff peaks.
- Fold the almond meal and flour and about 1/4 of the egg whites into the chocolate mixture. Once incorporated, fold in the rest of the egg whites.
- Pour into prepared pan.
- Bake for 25 minutes, or until a toothpick inserted about 1 1/2 inches from the edge comes out clean, but a toothpick inserted into the center still comes out slightly gooey.
- Place the cake pan onto a rack and let it cool. It will deflate, but that is what is supposed to happen.
- When cooled, invert onto a serving plate and remove parchment paper from top. Trim the top and edges if desired, then cover with chocolate ganache or a dusting of powdered sugar.
Almond, pomegranate and chocolate sounds like a great combo. The cake looks super moist, too.
It is VERY moist! There are hardly any dry ingredients so it’s super fudgey.
This sounds excellent. I am wondering how I can make this sans eggs….I want some! How about giving away the rest to neighbors? 🙂 I am sure ya’ll enjoyed it!
Bring. The. Cake. To. Work!
I wish I could send myself to help rid you of it! It looks amazing!
YUM! That cook looks and sounds amazing.
I love the sound (and the look of this). I really like the idea of the chocolate sweetness paired with the slight tartness of the POM.
This cake is gorgeous. I am sorry you could not share it. I am sure it would have kicked all of the other dishes’ butts.
Oh my… This cake sounds HEAVENLY! I love the combination of pomegranate and chocolate…Brilliant!
you know that cake is going to be gone within minutes of being placed on the table! It sounds so rich, chocolatey and yummy
I’m eating a slice of this cake right now. Cake texture is wonderfully smooth and moist. Cake is chocolatey in a not-super-sweet way, with an ever-so-slight hint of marzipan (due to the almond ingredients, natch). What a great size of cake, so you can really savor the flavors. This cake doesn’t need a lot of frosting to get its tasty point across, thanks to the almond stuff and the POM, and Megan has wisely chosen a very thin layer of frosting to add a little punch. On the whole, a yum-tastic accomplishment. Thanks for the slice!
(Not enough space in this comment box for my traditional rum-pa-pum-POM joke, so I’ll save it for another day.)
Yum, this looks soooo good and will have family for the holidays!! I know what I’ll be making!!
My cousin made something similar one Christmas with chambord. It was worth every one of the something like 1000 calories per slice! Yours looks amazing!