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"

---

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.

---

Ingredients

---

unsalted butter, slivered almonds, granulated sugar, eggs, all-purpose flour, salt, rose water, jam, almond extract, powdered sugar