date:Aug 22, 2013
completely.
4. To make icing, place half the pomegranate seeds in a bowl and, using the back of a spoon, crush to release juice. Strain juice into a bowl. Place 1 1/2 tbs juice, icing sugar and butter in a separate bowl and stir until thick and smooth. Adjust with a little more icing sugar or juice to form a thick drizzling consistency.
5. Spoon icing over top of cake, allowing it to drip down sides. Place remaining pomegranate seeds on paper towel and pat dry. Scatter seeds and almonds over i