search saves

Almond-Rose Pound Cake

I have been extremely interested in the use of rose water in the kitchen and decided to post this recipe. I would suggest using Tonkcat's recipe for rose petal jam Recipe #3160 for this distinctive pound cake. Take a culinary adventure with me!! Adapted from "New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" by Najmieh Batmanglij

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Cynna
Contributor
@Cynna
Contributor
"I have been extremely interested in the use of rose water in the kitchen and decided to post this recipe. I would suggest using Tonkcat's recipe for rose petal jam Recipe #3160 for this distinctive pound cake. Take a culinary adventure with me!! Adapted from "New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" by Najmieh Batmanglij"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. DrBasseri
    GReAT Recipe, just like my mothers! I put it into a bundt cake mold because i didnt feel like finding the cake pan, but it was still good! Thanks ! ! !
    Reply
  2. Cynna
    I have been extremely interested in the use of rose water in the kitchen and decided to post this recipe. I would suggest using Tonkcat's recipe for rose petal jam Recipe #3160 for this distinctive pound cake. Take a culinary adventure with me!! Adapted from "New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" by Najmieh Batmanglij
Advertisement