Ingredients

The following ingredients have 8 Servings
  • 2 cups cake flour (see note below)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, softened
  • 4 oz almond paste, cubed
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 2 Tbsp Amaretto
  • 1/8 tsp pure almond extract
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 3/4 cup low-fat buttermilk, at room temperature
  • 1 cup powdered sugar, sifted
  • 1/8 tsp salt
  • 1/2 cup pomegranate seeds
  • 1 tsp Amaretto
  • 1/2 Tbsp unsalted butter, melted
  • pomegranate seeds

Instruction

  • Preheat oven to 350°F and grease and flour a bundlette cake pan. Whisk together cake flour, baking soda, and salt in a medium bowl. Beat butter, almond paste, and sugar in a large mixer bowl at medium speed until light and fluffy. Add eggs one at a time and beat well; beat in amaretto and almond extract. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture. Add yogurt mixture, and finish with remaining flour mixture.
  • Fill each cavity 2/3 full and tap pan sharply to remove air bubbles. Bake for 21-23 minutes, until cakelets are golden, spring back to the touch, and a toothpick inserted in the center comes out clean. Cool cakelets in pan on a wire rack for 10 minutes before inverting onto rack to cool completely.
  • For the glaze, combine powdered sugar and salt in a small bowl. Press pomegranate seeds through a fine mesh strainer, straining juice into powdered sugar. Whisk in amaretto and melted butter until smooth. Set rack with cakelets over a piece of wax paper. Dip cakelet tops into glaze, sprinkle with pomegranate seeds, and let set on rack before serving.