Ingredients for Almond Rose Pound Cake
- 1 cup (2 sticks) unsalted butter
- 1 cup whole almonds, finely ground
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons rose water
- ½ cup rose petal jam
- 1 teaspoon almond extract
- powdered sugar, for dusting
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How to Make Almond Rose Pound Cake
- Preheat oven to 350°F (175°C).
- Lightly grease and flour a 9-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy (about 5 minutes with an electric mixer).
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine ⅓ of the batter with 2 tablespoons rosewater and ½ cup rose petal jam, mixing until smooth.
- In another small bowl, combine the remaining batter with 1 cup finely ground almonds and 1 teaspoon almond extract.
- Pour half of the almond batter into the prepared pan and spread evenly.
- Layer the entire rose batter on top of the almond batter and spread evenly.
- Top with the remaining almond batter and smooth the surface.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Run a knife around the edges and center tube of the pan to loosen the cake.
- Invert the cake onto a wire rack and let it cool completely.
- Dust with powdered sugar before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
125g
Fat
52g
Carbs
16g
