Grilled Rose-Water Poundcake
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2sticks plus 4 tablespoons unsalted butter, softened
- 2cups all-purpose flour
- 1½teaspoons baking powder
- ½teaspoon salt
- 1cup sugar
- 5eggs, separated
- 2teaspoons rose water
Nutritional analysis per serving (10 servings)
402 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 6 grams protein; 205 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Butter a 9-by-5-inch loaf pan with 1 tablespoon of the butter and line the bottom with parchment paper.
- Step 2
Mix the flour, baking powder and salt in a medium bowl and set side.
- Step 3
Using an electric mixer, cream 1½ sticks of the butter (12 tablespoons) in a large bowl until very smooth. Continuing to beat, slowly add the sugar until light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary. Add the egg yolks one at a time, beating after each addition until incorporated. Beat in the rose water. Stir in the dry ingredients by hand until just incorporated.
- Step 4
Beat the egg whites until they form soft peaks, then fold them gently into the butter-sugar mixture. (The batter will be quite stiff.)
- Step 5
Transfer the batter into the prepared pan, smooth the surface, and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Allow cake to rest for 5 minutes, then invert it onto a baking rack. Turn right side up and allow to cool to room temperature before cutting into ¾-inch slices.
- Step 6
Light a medium fire in a grill. When hot, brush each slice of cake lightly with some of the remaining butter and grill until lightly toasted, about 2 minutes a side. Serve immediately, accompanied by peach compote (see recipe).
Private Notes
Comments
there is no "need" to "grill this cake" just as there is no need to say, toast a bagel. It is just a different, new, fun way to do something! There are all kinds of recipes for grilled recipes here, some things are just better grilled.
I always use natural products and would love for my home to smell of roses! Real rosewater should not change the sweetness, is there any sweetener added to what you used? Also, did you use the exact amount called for in the recipe?
I used Orange Blossom Water. It is wonderful aroma and taste. The only thing that is a little hard is trying to fold egg white into an etreme moist but stiff batter, shortbread dough like. My solution big big bowl and I scooped & folded with my hand. The flavoring was spot on. That beautiful foral scent and taste. I thought I was in Calii. I lloved that it only had 1 cup of sugar. This is probably one of the best Pound cake recipes out there.
We cook with and are comfortable with rosewater. A heavy hand can yield disastrous results with rosewater. But this recipe, at the prescribed 2 teaspoons, was bland and flavorless - and dry. Beyond that the recipe seems unnecessarily fussy: if I try this again I’ll skip the whipped egg whites and adjust the rosewater.
This cake turned out beautifully, and I will make it again for sure. I used 2 teaspoons of rose water, which did not overwhelm the cake. I sprinkled the top with coarse sugar and crumbled dried organic rose petals before baking.
We cook with and are comfortable with rosewater. A heavy hand can yield disastrous results with rosewater. But this recipe, at the prescribed 2 teaspoons, was bland and flavorless - and dry. Beyond that the recipe seems unnecessarily fussy: if I try this again I’ll skip the whipped egg whites and adjust the rosewater.
Can this be baked in a bundt pan?
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