Rose Petal Pound Cake Recipes

QUEEN MAB'S MIDSUMMER NIGHT'S DREAM ROSE PETAL CAKE

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.

ROSE PETAL POUND CAKE

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.

ROSE PETAL POUND CAKE

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.

ROSE PETAL TEA CAKE

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.

ROSE PETAL POUND CAKE

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.