Rose Petal Pound Cake Good Recipes

Wednesday, May 10, 2023

Rose Petal Pound Cake

"This cake may be very one-of-a-kind to the usual recipes and requires rosewater which you may obtain in Middle Eastern grocery shops. You can also substitute orange water for the rosewater. Rosewater and orange water are used in Middle Eastern pastries. Both are very sweet and they're clear liquids found in bottles."

Ingredients :

2 cups all-purpose flour
half teaspoon salt
1 cup butter, room temperature
1 2/three cups white sugar
5 eggs, room temperature
1 teaspoon almond extract
three tablespoons ground almonds
1 teaspoon rosewater
2 drops purple food coloring
1 tablespoon confectioners' sugar, for dusting

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H35M

Preheat oven to 350 levels F (a hundred seventy five tiers C). Grease one nine-inch tube pan.
Sift together flour and salt; set aside.
Beat butter in a mixing bowl till light and fluffy; it need to be rather lighter in color. In a separate bowl, beat sugar and eggs together till doubled in quantity. Mixture have to be thick and lemon-colored.
Add sifted flour and salt steadily to the egg aggregate, blending till fully blended. Fold in creamed butter and blend very well.
Divide batter into same components. Into one component, add the almond extract and the floor almonds. To the other element, add the rosewater and the red food coloring. Spoon batters alternately into the organized pan.
Bake in preheated oven until a cake tester comes out clean, 50 to 60 mins. Let cake cool for 15 minutes; then remove from pan to cool completely. Dust with confectioner's sugar earlier than serving.

Notes :

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