LCBO Food & Drink Holiday 2024

1/2 tsp (2 mL) fine sea salt 1/2 tsp (2 mL) allspice 1/2 tsp (2 mL) cinnamon 1/4 tsp (1 mL) ginger Freshly grated nutmeg to taste 4 large eggs 11/2 cups (375 mL) granulated sugar

until just combined. Add flour mixture on lowest speed, just until no streaks remain and a shiny batter forms. Gently divide batter between pre pared pans, smoothing tops lightly. 7. Bake on middle rack until a toothpick inserted into centres comes out clean, 26 to 28 minutes. Transfer to a wire rack and let cool completely in pans. 8. To finish pastry cream, add 1 cup (250 mL) cream to bowl of a stand mixture fitted with whisk. Whisk on medium speed until soft peaks form, 5 to 7 minutes. Spoon in chilled pastry cream (mixture will be clumped together) and continue whisking until cream is fully smooth and no lumps remain, about 2 minutes. Using a spatula, fold in 1 cup (250 mL) pomegranate seeds until combined. 9. To finish, in a small saucepan over medium heat, cook pomegranate juice with sugar, stirring constantly, until sugar has dissolved, 1 to 2 minutes. Let cool 10 minutes. 10. Turn cakes out onto rack; remove parch ment. Using a serrated knife, slice a thin, horizontal layer off tops of cakes to level. Set one cake on a cake plate. Brush evenly with syrup. Spoon over half of pastry cream, evenly spreading with an offset spatula to the edges. Stack with another cake and repeat with syrup and remaining pastry cream. Stack with final cake and brush with syrup. Smooth sides of cake of any excess pastry cream, if needed. Cover with plastic wrap and refrigerate until cream has set, 2 hours. (Ungarnished cake will keep covered and refrigerated for up to 2 days.) 11. In a large bowl, whisk cream with pome granate powder, if using, and icing sugar until soft peaks form. Spread cream all around sides and top to cover. Drop any remain ing spooonfuls of cream overtop. Using a spoon, gently swoosh cream to cover. Sprin kle with pomegranate seeds. Garnish with pomegranate wedges.

TO FINISH 1/4 cup (60 mL) pomegranate juice 1/4 cup (60 mL) granulated sugar 11/2 cups (375 mL) whipping cream 3 tbsp (45 mL) pomegranate powder (optional) 2 tbsp (30 mL) icing sugar 3/4 cup (175 mL) pomegranate seeds Pomegranate wedges to garnish 1. For the pastry cream, set a fine-mesh sieve over a medium bowl. Pour water into a small bowl. Sprinkle gelatin overtop, then stir to com bine. Let stand until bloomed, 10 minutes. Set both aside. 2. Whisk 1/4 cup (60 mL) milk, yolks and corn starch in a medium-size, heatproof bowl until smooth. Combine remaining 11/4 cups (310 mL) milk with sugar in a medium saucepan. Add vanilla seeds, saving pod for another use. Bring to a gentle simmer over medium heat. Slowly pour vanilla mixture into yolk mixture, whisking constantly, until combined. Pour mixture back into pot and return to medium heat. Cook, whisking constantly, until thickened, about 1 minute. Whisk in gelatin mixture until fully combined. Pass through sieve to remove any lumps. Cover surface with plastic wrap. Cool for 30 minutes then refrigerate until chilled, at least 2 hours or up to 2 days. 3. For the sponge, position rack in centre of the oven. Preheat to 350°F (177°C). Lightly butter three 8-inch (20-cm) round metal cake pans. Line bottoms with parchment paper. Dust with flour. Set aside. 4. In a medium saucepan, melt 11/4 cups (310 mL) butter with milk over medium heat. Remove from heat and stir in vanilla. Let cool to room temperature, about 15 minutes.

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Serves 8 to 10

Famille LAFAGE 66000 Perpignan - FRANCE www.domaine-lafage.com

WHAT TO SERVE Sandeman Ruby Port LCBO 23366, $17.80

5. In a medium bowl, whisk flour, baking powder, salt and spices. Set aside.

6. In a stand mixer fitted with whisk, beat eggs and sugar on medium-high speed until pale and thick, 5 to 6 minutes. Stir cooled butter mixture, then slowly add to egg mixture on lowest speed,

Rich and sweet, redolent of Christmas spices, vanilla and pomegranate, this cake finds an ideal partner in a ruby port—meeting on equal terms.

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HOLIDAY 2024 ————————