Almond-Rose Pound Cake

Recipe by Cynna
READY IN: 1hr 20mins
SERVES: 12-16




  • Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with cooking spray and set aside.
  • Put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften.
  • Grind almonds finely in a food processor or blender and set aside.
  • When butter has softened, cream with sugar on medium speed until fluffy, about 5 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir together flour and salt. Slowly add to the creamed mixture, beating until batter is smooth.
  • Remove about a third of the batter and add rose water and jam, stirring until smooth.
  • Stir the ground almonds and almond extract into the remaining batter.
  • Spoon half of the almond batter into the prepared pan, spreading evenly.
  • Spoon all of rose batter into the pan, spreading evenly. Then top with remaining almond batter and spread until smooth.
  • Bake cake on center oven rack 50 to 60 minutes or until it tests done. Cool cake in pan 15 minutes, then run a knife around the outside edge and also around the center tube. Invert onto a cooling rack and cool completely.
  • Dust with powdered sugar before serving.