Almond Rose Pound Cake Recipe

Ingredients for Almond Rose Pound Cake

• Unsalted Butter
• Slivered Almonds
• Granulated Sugar
• 4 large eggs
• All Purpose Flour
• ½ teaspoon salt
• 2 tablespoons rosewater
• ½ cup rose petal jam
• 1 teaspoon almond extract
• Powdered sugar, for dusting

How to Make Almond Rose Pound Cake

1. Preheat oven to 350°F (175°C).
2. Lightly grease and flour a 9-inch tube pan.
3. 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).
4. Add 4 large eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together 2 ½ cups all-purpose flour and ½ teaspoon salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. In a small bowl, combine ⅓ of the batter with 2 tablespoons rosewater and ½ cup rose petal jam, mixing until smooth.
8. In another small bowl, combine the remaining batter with 1 cup finely ground almonds and 1 teaspoon almond extract.
9. Pour half of the almond batter into the prepared pan and spread evenly.
10. Layer the entire rose batter on top of the almond batter and spread evenly.
11. Top with the remaining almond batter and smooth the surface.
12. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
13. Let the cake cool in the pan for 15 minutes.
14. Run a knife around the edges and center tube of the pan to loosen the cake.
15. Invert the cake onto a wire rack and let it cool completely.
16. Dust with powdered sugar before serving and enjoy!