By John Willoughby
- Total Time
- 1 hour 45 minutes
- Rating
- 4(49)
- Notes
- Read community notes
Rose water adds a delicate, floral note to this otherwise traditional pound cake. Two teaspoons is just enough to stand up to the smoky flavors of a light toasting on the grill. Serve it all with a peach compote, also with a touch of rose water, for an elegant warm-weather treat.
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Ingredients
Yield:8 to 10 servings
- 2sticks plus 4 tablespoons unsalted butter, softened
- 2cups all-purpose flour
- 1½teaspoons baking powder
- ½teaspoon salt
- 1cup sugar
- 5eggs, separated
- 2teaspoons rose water
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
402 calories; 25 grams fat; 15 grams saturated fat; 1 gram 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).
Ratings
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Cooking Notes
Sarah
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?
sheri
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.
Craig
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.
S
Can this be baked in a bundt pan?
Kathy
I think you are missing the sugar in the ingredient list! My Grandmother use to make pound cake with either rose water or a touch of brandy, depending on her mood. I've been looking for a good recipe, but I hesitate with no sweetner!
gibby
The recipe calls for a full cup of sugar, at least as it appears now, two years after your comment.
Deborah
This went down a treat when I made it the other day! It was especially good with the peach compote (warm), and served scattered with fresh raspberries and with a scoop of vanilla ice cream.
I also think it tastes best if you use salted butter instead of unsalted to spread on the slices before grilling. And I'm sure it's best on a real fire, but a griddle pan on my stove worked perfectly well.
Deborah
I also cut some of the baked cake into little cubes and drizzled an icing made with icing sugar and lemon juice over them - the lemon/rose combination works so well, and they're perfect treats to serve to guests with coffee.
A Shah
This is a showstopper! Wow! It is definitely for those who like the flavoring of rosewater as it is full of rosey deliciousness. The quick grilling adds depth and the slices make for a great breakfast or snack the next day. Did not make the compote, but the grilled cake slices were moist and perfect without. What a gem.
Lynne
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.
Lydia Dugan
Why would you need to grill this cake? Also, what strength rose water should be used? I bought pure rose water in Fortnum and Mason, baked with it, and the whole house smelled. The cake was too sweet.
Sarah
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?
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