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Resepi Almond-Rose Pound Cake

Almond-Rose Pound Cake Recipes

Recipe Category: Resepi Kuih Raya (Special Cakes Recipes)
Recipe submitted by: Chef Maruko

Masakan Persia (Persian Cuisine Recipes)

Bahan-Bahan: [Ingredients]

- 1 cup unsalted butter, cut into pieces
- 1/4 cup slivered almonds
- 1 2/3 cups granulated sugar
- 5 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon rose water
- 1/4 cup rose jam
- 1 teaspoon almond extract
- powdered sugar, for dusting

Cara Memasak: [Cooking Instruction]

- 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.

Cadangan Hidangan: [Serving Suggestion]

12-16 servings

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