Rose cake?

Well,does anyone know the recipe on how to make a rose flavoured cake?It was on tv the other day but i dont remember the recipe!Its french i think!

Rose cake?
Pink Rose Cake



2 cups self-rising flour or cake flour

1 tablespoon red food coloring

1 cup sugar

3 eggs

1 cup water

1 teaspoon vanilla extract

1/3 cup oil

1/2 cup sour cream



Preheat oven to 400.

Combine flour, water, sugar, and oil.

Beat at medium speed until smooth.

Decrease speed to low and slowly add eggs.

Then slightly increase speed back medium and add vanilla extract.

Beat for 45 seconds or until batter is smooth.

Fold in sour cream until it is well integrated into batter.

Add food color and mix at high speed until batter is smooth.

Pour batter into two 8" or 9" greased or slightly floured pans.

Bake for at least 50 minutes.

Then cool cake for 20 minutes at room temperature.

Frost cake with Strawberry, Raspberry, or Vanilla or Cream Cheese Frosting with red food color.

Decorate with roses for a beautiful effect.



or



Almond-Rose Pound Cake



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



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.
Reply:ROSE GERANUIUM CAKE



1 cup oil

2 cups sugar

3 eggs

3 cups flour

3 tsp baking powder

2 cup evaporated canned milk

1/2 cup finely chopped rose geranium leaves

1 tsp rose water (optional)



Mix the first 3 ingredients well. Combine flower and baking powder and add alternately with the milk. Blend in the chopped rose geranium leaves. Pour mixture in a tube pan. Bake 60 minutes or tested done.



Note: rose geranium is a small aromatic leaf and not like the

regular geranium flower leaves.
Reply:Rose cake

Recipe info

Category: Ethnic/German

Rating: 0.00

Contributor: portalplanet







1 servings

Cottage cheese and oil

Pastry (2)

FOR BRUSHING THE PASTRY

2 1/2 oz (75g) soft butter or marg.

Filling

2 tb Heaping of sugar

1 pk Vanillin sugar

2 1/2 oz (75g) currants

(Washed and well drained)

2 1/2 oz (75g) sultanas

(washed and well drained)

3 1/2 oz (100g) almonds blanched and

Finely chopped

FOR BRUSHING THE CAKE

Small amount of canned milk



roll out the pastry to a rectangle 20X15 in. (50x40cm) and brush with

the soft fat. Sprinkle evenly with the ingredients for the filling

and roll up like a swiss roll, starting from the longer side. Cut the

roll into 15 equal pieces. Grease a round cake tin with removable

rim (bottom) diameter 10 in (26cm) and place the pastry pieces

upright in it. Brush the surface with milk. OVEN: moderately hot

BAKING TIME: 35-55 min.
Reply:No, I don't know. But I it sounds delicious, I will be making one for sure. I have rose geraniums so I will probably try the recipe with that ingrediant.
Reply:Pink Rose Cake:



1? hours 20 min prep

12 servings



2 cups self-rising flour or cake flour

1 tablespoon red food coloring

1 cup sugar

3 eggs

1 cup water

1 teaspoon vanilla extract

1/3 cup oil

1/2 cup sour cream



1. Preheat oven to 400.

2. Combine flour, water, sugar, and oil.

3. Beat at medium speed until smooth.

4. Decrease speed to low and slowly add eggs.

5. Then slightly increase speed back medium and add vanilla extract.

6. Beat for 45 seconds or until batter is smooth.

7. Fold in sour cream until it is well integrated into batter.

8. Add food color and mix at high speed until batter is smooth.

9. Pour batter into two 8" or 9" greased or slightly floured pans.

10. Bake for at least 50 minutes.

11. Then cool cake for 20 minutes at room temperature.

12. Frost cake with Strawberry, Raspberry, or Vanilla or Cream Cheese Frosting with red food color.

13. Decorate with roses for a beautiful effect.
Reply:Almond-Rose Pound Cake

Recipe #1873781 rating

I have been extremely interested in the use of rose water in the kitchen and decided to post this recipe. I would suggest using Tonkcat's recipe for rose petal jam Rose Petal Jam for this distinctive pound cake. Take a culinary adventure with me!! Adapted from "New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" by Najmieh Batmanglij

by Cynna | Edit...My Notes



Requires Premium MembershipMy Notes



ONLY YOU see your private notes, and they print with the recipe.





12-16 servings 1? hours 20 min prep

Change to: servings US Metric

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



Not the one? See other Almond-Rose Pound Cake Recipes

Food Processor/Blender Cakes

Nuts Cakes

Iranian/Persian Cakes

Romantic Cakes

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.