Almond-rose Pound Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 cup unsalted butter, cut into pieces
• 1/4 cup slivered almonds
• 1 2/3 cups granulated sugar
• 5 large eggs
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon rose water
• 1/4 cup rose jam
• 1 teaspoon almond extract
• powdered sugar, for dusting

Recipe

• 1 preheat oven to 350 degrees. lightly spray a 9-inch tube pan with cooking spray and set aside.
• 2 put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften.
• 3 grind almonds finely in a food processor or blender and set aside.
• 4 when butter has softened, cream with sugar on medium speed until fluffy, about 5 minutes.
• 5 add eggs, one at a time, beating well after each addition.
• 6 stir together flour and salt. slowly add to the creamed mixture, beating until batter is smooth.
• 7 remove about a third of the batter and add rose water and jam, stirring until smooth.
• 8 stir the ground almonds and almond extract into the remaining batter.
• 9 spoon half of the almond batter into the prepared pan, spreading evenly.
• 10 spoon all of rose batter into the pan, spreading evenly. then top with remaining almond batter and spread until smooth.
• 11 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.
• 12 dust with powdered sugar before serving.