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 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.

ENGLISH ROSE CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm round loose-bottomed cake tins with baking parchment. Tip all the ingredients for the cake into a large bowl and beat with an electric whisk until well combined. Divide the mixture between the 3 cake tins and smooth the tops. Bake for 45 mins, swapping the tins halfway through so they cook evenly. Leave to cool for 10 mins in the tins, then remove and transfer to a wire rack to cool completely.
• To make the rose syrup, put the sugar in a pan with 100ml water and heat until the sugar has dissolved. Turn up the heat and bubble for 1-2 mins, then remove from the heat. Add the rose water: start with 1 tsp and taste, as some varieties are much stronger than others - just be careful as the syrup will be really hot. Spoon half the syrup over the 3 sponges and set aside.
• Add 2 tbsp of the syrup to the raspberries and crush them with a fork. Push the raspberries through a sieve into a bowl and discard the seeds. Sift in the icing sugar and mix to a smooth icing. In a second bowl, add another 2 tbsp of the syrup and the vanilla to the cream and whisk until it holds soft peaks. Chill until needed.
• To assemble, place one cake, flat-side up, on a plate or cake stand, and top with half the cream and a third of the remaining raspberries (see tips, below). Sandwich another cake on top and add the remaining cream, another third of the raspberries, then the last cake. Smooth the raspberry icing over the top, letting it drizzle down the sides. To decorate, we used a mixture of rose petal pieces (available from cookshops or online), homemade crystallised rose petals (see step-by-step, above) and the reserved raspberries.

ALMOND-ROSE POUND CAKE

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.

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 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.