Rosewater pound cake

I hope all the mothers out there had a wonderful Mother's day yesterday and were treated and spoilt by all their children. This cake was inspire by my grandma who told me the other day how much she loves anything rosewater flavoured. Naturally I had to give this recipe a go.

Lots and lots of butter goes into this beauty, one pound to be exact which is where pound cake gets its name. To be a true pound cake it must have an weight ratio of 1:1:1 for the butter, sugar and flour.

Start the cake by beating the star of the show until smooth and light. I think next time I'll use an electric mixer as this method was a little tough on my poor arms.

In the bowl of an electric mixer, beat the eggs and sugar together until they are light and creamy and have doubled in volume.

Gradually add the sifted flour and salt to the bowl making sure you scrape down the sides as the flour is mixed in.

Take the bowl off the stand and gently fold in the butter until it's well combined.

Transfer half of the batter to a separate bowl. To one bowl, add the rosewater and red colouring and to the other, add the almond extract and almond meal. Mix them up.

Spoon the mixtures into the prepared tin alternating the rosewater with the almond batter. Bake the cake for 50-60 minutes at 160C fan-forced or until a cake tester comes out clean. Mine was ready after 50 minutes.

Leave the cake to cool in the tin.

Dust with icing sugar and serve for afternoon tea. Enjoy!

Recipe

Rosewater pound cake

Recipe from Recipe Goldmine

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Author: Claire K Creations

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Ingredients

• 1 cup butter or margarine softened (I used homemade vanilla butter)
• 1 ⅔ cups granulated sugar
• 5 eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon almond extract
• 3 tablespoons finely-ground almonds
• 1 teaspoon rose water
• 1 to 2 drops red food coloring

Instructions

• Preheat the oven to 160C(320F) fan-forced and grease and line a round spring-form tin.
• Cream the butter by hand beating. I used a whisk for this step. Make sure it's nice and smooth.
• In the bowl of an electric mixer, beat the sugar and eggs together until doubled in volume.
• Gradually add the sifted flour and salt.
• Remove the bowl from the stand and fold through the creamed butter. Place half the batter in a separate bowl.
• To one bowl, add the almond extract and almond meal.
• To the other, add the red colouring and rosewater.
• Spoon batters into the prepared tin alternating between the almond and the rose batter.
• Bake the cake for 50 to 60 minutes or until a cake tester comes out clean.
• Let cake cool in the tin, then remove it from the tin and dust with icing sugar.

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations