Almond-Rose Pound Cake Recipe

Name: Almond-Rose Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with cooking spray and set aside.
2
Put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften.
3
Grind almonds finely in a food processor or blender and set aside.
4
When butter has softened, cream with sugar on medium speed until fluffy, about 5 minutes.
5
Add eggs, one at a time, beating well after each addition.
6
Stir together flour and salt. Slowly add to the creamed mixture, beating until batter is smooth.
7
Remove about a third of the batter and add rose water and jam, stirring until smooth.
8
Stir the ground almonds and almond extract into the remaining batter.
9
Spoon half of the almond batter into the prepared pan, spreading evenly.
10
Spoon all of rose batter into the pan, spreading evenly. Then top with remaining almond batter and spread until smooth.
11
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.
12
Dust with powdered sugar before serving.

1186

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup unsalted butter, cut into pieces, 1/4 cup slivered almonds, 1 2/3 cups granulated sugar, 5 large eggs, and more.

Yes, Almond-Rose Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond-Rose Pound Cake

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