Rose Petal Pound Cake Tasty Recipes

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Rose Petal Pound Cake

"This cake may be very exceptional to the standard recipes and requires rosewater which you may attain in Middle Eastern grocery shops. You could also substitute orange water for the rosewater. Rosewater and orange water are utilized in Middle Eastern pastries. Both are very candy and they are clean drinks located in bottles."

Ingredients :

  • 2 cups all-motive flour
  • half of teaspoon salt
  • 1 cup butter, room temperature
  • 1 2/3 cups white sugar
  • 5 eggs, room temperature
  • 1 teaspoon almond extract
  • 3 tablespoons floor almonds
  • 1 teaspoon rosewater
  • 2 drops red food coloring
  • 1 tablespoon confectioners' sugar, for dusting

Instructions :

Prep : 30M Cook : 12M Ready in : 1H35M
  • Preheat oven to 350 levels F (one hundred seventy five ranges C). Grease one nine-inch tube pan.
  • Sift together flour and salt; set apart.
  • Beat butter in a mixing bowl until mild and fluffy; it need to be exceptionally lighter in colour. In a separate bowl, beat sugar and eggs together till doubled in volume. Mixture should be thick and lemon-colored.
  • Add sifted flour and salt gradually to the egg mixture, blending until absolutely combined. Fold in creamed butter and blend thoroughly.
  • Divide batter into two identical elements. Into one component, add the almond extract and the ground almonds. To the alternative part, upload the rosewater and the purple meals coloring. Spoon batters alternately into the prepared pan.
  • Bake in preheated oven until a cake tester comes out smooth, 50 to 60 minutes. Let cake cool for 15 minutes; then do away with from pan to cool absolutely. Dust with confectioner's sugar earlier than serving.

Notes :

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Rose Petal Pound Cake Tasty Recipes
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