Rose Petal Pound Cake Food
ALMOND-ROSE POUND CAKE
I have been extremely interested in the use of rose water in the kitchen and decided to post this recipe. I would suggest using Tonkcat's recipe for rose petal jam Recipe #3160 for this distinctive pound cake. Take a culinary adventure with me!! Adapted from "New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" by Najmieh Batmanglij
Provided by Cynna
Categories Breakfast
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 382.2, Fat 18.8, SaturatedFat 10.5, Cholesterol 128.8, Sodium 130.8, Carbohydrate 48.9, Fiber 0.9, Sugar 31.4, Protein 5.4
ROSE PETAL ROLLS
I remember my cousin Danika making these rolls one Thanksgiving a very long time ago (while we both were really young). They came out just right even as kids; sweet, hot and soft. I'm not sure where the original recipe came from but it's been a family favorite ever since.
Provided by Cree6936
Categories Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm waster; stir in sugar.
- Beat in ingredients.
- Grease muffin tins and spoon 1/2 full of batter.
- Bake in preheated over, 450, 10 minutes or until done.
- (or Bake 400 degree for 13-15 minutes) Note: Batter may be kept in a tightly covered container in refrigerator several days and used as needed.
ROSE PETAL POUND CAKE
Make and share this Rose Petal Pound Cake recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease and flour a bunt pan.
- Whip cream cheese and butter until fluffy.
- Add sugar and beat.
- Add eggs, one at a time; beat well after each addition.
- Add rosewater and flour. Mix thoroughly. Pour into prepared pan.
- Bake for 1 1/2 hours.
Nutrition Facts : Calories 920.1, Fat 48.6, SaturatedFat 29.3, Cholesterol 281.3, Sodium 382.5, Carbohydrate 111.8, Fiber 1.3, Sugar 75.4, Protein 12.1
ROSE PETAL TEA CAKE
This tea cake is elegant and very simple to make. I used a basic pound cake recipe and added the rose petals, rose water and food coloring. The purist could use beet juice. This recipe makes quite a small cake but it certainly is enough considering how rich it is. You can reduce the amount of sugar in the cake to 1/2 cup and add a pink icing flavored with rose water.
Provided by Dina Cohen
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease a small rectangle cake mold.
- Blend butter and sugar with your hands until fluffy. Then add flour little by little.
- Add rose petals, rose water, food coloring and eggs.
- Blend well until mixture is completely smooth.
- Pour dough into mold and bake for about 30 minutes or until edges start to be golden and tip of knife inserted comes out dry.
Nutrition Facts : Calories 483, Fat 25.8, SaturatedFat 15.4, Cholesterol 166.8, Sodium 199.1, Carbohydrate 57.4, Fiber 0.8, Sugar 33.6, Protein 6.6
AUNT ROSé'S POUND CAKE
Categories Cake Dairy Egg Dessert Bake Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
- Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
- Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.
QUEEN MAB'S MIDSUMMER NIGHT'S DREAM ROSE PETAL CAKE
Many of you who know me very well on Zaar, will also know of my love of and extensive research into historical traditions, cooking, food and recipes; this is a cake recipe that I have been refining for some time now, and at last, I have tweaked it sufficiently for modern day tastes! Heavenly light sponge cake, which is infused with rose water and studded with fragrant rose petals - Medieval cooking at its very best. Many people think of this type of cake as Middle Eastern, well in fact we have been flirting with saffron, flowers, herbs and nuts for centuries in Britain and Europe - our food has become LESS exotic as the years progressed. There has been a recent revival of using flowers in cooking; I prepare and cook with flowers regularly in the Auberge, and the dishes I prepare with flowers are always popular. You must remember to make sure that any flowers you use are insecticide and traffic pollution free! So, take a journey back into time - to Shakespeare's time and enjoy this delightful and romantic light sponge cake with your afternoon cuppa! This cake is also wonderful for an elegant and special dinner party dessert - serve it with a glass of Sherry, Port or Madeira for a true Shakespearean dessert cake. I have a recipe for Crystallised Rose Petals on Zaar for the decoration; you can also use dried rose buds or fresh rose petals. The name - a light and delightful cake made with wild rose petals should have a romantic name, plus this is one of my favourite plays by Shakespeare! Recipe #248004
Provided by French Tart
Categories Dessert
Time 50m
Yield 1 Rose Petal Cake, 12 serving(s)
Number Of Ingredients 21
Steps:
- CAKE.
- Preheat oven to 180C/350°F.
- Mix wet ingredients in one bowl. Mix dry ingredients in a separate bowl.
- Fold wet and dry ingredients together. When mixture is combined fold in chopped rose petals. Mixture will be slightly lumpy.
- Bake in 2 greased, floured 9" cake tins for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean.
- Cool on wire racks.
- FROSTING.
- Whip whipping cream until soft peaks form. Slowly add sugar and Vanilla. When combined fold in almonds and finely chopped rose petals.
- ASSEMBLING THE CAKE.
- Sandwich the two cakes together with the frosting and then swirl the rest of the frosting it all over the top and the sides of the cake.
- Sprinkle with the crystallised rose petals and a few extra toasted almond slivers.
Nutrition Facts : Calories 489.1, Fat 28, SaturatedFat 15.8, Cholesterol 81.9, Sodium 244.2, Carbohydrate 53.8, Fiber 1.4, Sugar 31, Protein 6.2
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