Best Grilled Rose Water Poundcake Recipes

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GRILLED ROSE-WATER POUNDCAKE



Grilled Rose-Water Poundcake image

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.

Provided by John Willoughby

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 7

2 sticks plus 4 tablespoons unsalted butter, softened
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
5 eggs, separated
2 teaspoons rose water

Steps:

  • 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.
  • Mix the flour, baking powder and salt in a medium bowl and set side.
  • Using an electric mixer, cream 1 1/2 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.
  • Beat the egg whites until they form soft peaks, then fold them gently into the butter-sugar mixture. (The batter will be quite stiff.)
  • 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 3/4-inch slices.
  • 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).

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 15 grams, Sodium 205 milligrams, Sugar 20 grams, TransFat 1 gram

GRILLED ROSE-WATER POUNDCAKE



GRILLED ROSE-WATER POUNDCAKE image

Categories     Cake     Dessert

Number Of Ingredients 7

2 sticks + 4T butter, softened
2 c flour
1.5 tsp baking powder
1/2 tsp salt
1c sugar
5 eggs, separated
2 tsp rose water

Steps:

  • Heat oven to 325 and butter a 9x5 loaf pan; line bottom of pan with parchment paper. Mix dry ingred.in bowl and set aside. Using a mixer, cream 1.5 sticks of butter until very smooth. Slowly add sugar and beat until light and fluffy, about 5 min. Add egg yolks one at a time. Beat in rose water. Stir in dry ingred. by hand until just incorporated. Beat egg whites to soft peaks, then fold gently into butter-sugar mixture (batter will be quite stiff). Transfer to pan and smooth surface. Bake until a toothpick comes out clean, 60 to 75 min. Allow to rest for 5 min., then invert onto rack. Turn right side up and cool to room temp. Cut into 3/4" slices, spread melted butter on one side, and grill until lightly toasted. Serve immediately with fruit sprinkled with rose water.

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