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 POUND CAKE
A FLORAL, WHITE, LIGHT, FLUFFY POUND CAKE!
Provided by Theodora Stamelakos
Categories Cakes
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 F. Grease 1 9 inch tube pan.
- 2. Cream butter well. In a seperate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter throughly.
- 3. Divide batter into 2 equal parts. Into one part add the almond extract and ground almonds, to the other part add the rosewater and the red food coloring. Spoon batters into the pan.
- 4. Bake at 350 F. for 50-60 mins. Let cake cool then remove from pan and dust with confectioners sugar. Garnish by placing rose petals around base of cake. Serve with rose petal syrup.
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
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
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
ROSE PETAL POUND CAKE
This cake is very different to the usual recipes and calls for rosewater which you can obtain in Middle Eastern grocery stores. You could also substitute orange water for the rosewater. Rosewater and orange water are used in Middle Eastern pastries. Both are very sweet and they are clear liquids found in bottles.
Provided by Carol
Categories Pound Cake
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch tube pan.
- Sift together flour and salt; set aside.
- Beat butter in a mixing bowl until light and fluffy; it should be noticeably lighter in color. In a separate bowl, beat sugar and eggs together until doubled in volume. Mixture should be thick and lemon-colored.
- Add sifted flour and salt gradually to the egg mixture, mixing until fully combined. Fold in creamed butter and mix thoroughly.
- Divide batter into two equal parts. Into one part, add the almond extract and the ground almonds. To the other part, add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
- Bake in preheated oven until a cake tester comes out clean, 50 to 60 minutes. Let cake cool for 15 minutes; then remove from pan to cool completely. Dust with confectioner's sugar before serving.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 45 g, Cholesterol 118.2 mg, Fat 18 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 10.4 g, Sodium 235.6 mg, Sugar 28.6 g
ROSE PETAL CHOCOLATE CAKE
de luxe chocolate cake that's brimful of sweet sherry and decorated with a pink petals
Provided by sweetunique
Time 2h
Yield Serves 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 160C/fan140C/gas 3. Grease and base line a 20cm round, deep cake tin with baking paper. Put the milk in a jug and add the vinegar âÃÂàit will curdle. Melt the chocolate in a large bowl set over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth.
- Add the butter and remaining cake ingredients plus the milk mixture to the melted chocolate. Beat until smooth, then tip into the tin. Bake for 1 1/4-1 1/2 hours or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely.
- Using a bread knife, halve the cake horizontally. Sprinkle the cut sides with sherry or Marsala, if using.
- Melt the chocolate and butter in a pan over a low heat. Stir until smooth, then remove from the heat. Cool for a few minutes, then beat in the cream. Set aside to thicken slightly.
- To decorate, use a quarter of the icing to sandwich the 2 cake halves together. Spread the remaining icing over the top and sides of the cake. Decorate with rose flower or fondant petals to serve.
VANILLA DUSTY OL' OKIE-ROSE CAKE
This delicious vanilla Bundt cake recipe comes from Leah Lyon, winner of Nordic Ware's Bundts Across America Recipe Contest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes one 9-inch round Bundt cake
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Spray a 10-cup rose-shaped Bundt pan with nonstick cooking spray; set aside.
- In a medium bowl, mix together strawberries, preserves, cream cheese, and white chocolate; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together granulated sugar and butter. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
- In a medium bowl, whisk together cake flour, corn flour, baking powder, and salt. Add flour mixture to sugar mixture in two additions, alternating with the buttermilk and mixing well after each addition.
- Pour half the batter into the prepared Bundt pan. Spoon reserved strawberry mixture into pan; top with remaining batter. Transfer Bundt pan to oven and bake until a cake tester inserted into the center comes out clean, about 60 minutes. Let cool for 20 minutes before inverting onto a wire rack to cool completely. Drizzle tequila over cake, if using; let cool 20 minutes more.
- Meanwhile, in a small bowl, mix together confectioners' sugar and vanilla bean seeds; dust cake with vanilla sugar and garnish with rose petals or sanding sugar, if desired. Serve with whipped cream.
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ROSE WATER CAKE RECIPE: EASY AND DELICIOUS - CHELSWEETS
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Reviews 79Calories 661 per servingCategory Cakes
- Preheat oven to 350°F. Line four 7 inch pans, or three 8 inch round pans with parchment rounds, and grease with non-stick cooking spray.
- Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
- Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in egg whites, and mix on low until just incorporated. Mix in the whole milk in two installments, on a low speed.
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