Rose pound cake

Rose pound cake

Sandkage

By
From
Scandinavian Baking
Serves
8
Photographer
Columbus Leth

Easy to make, this is always part of a ‘cake table’, as it is the one cake everyone can agree on! It’s also the cake I baked most as a child, as it can’t really go wrong. The almonds keep it wonderfully moist, so it is great for a day or so after baking as well, especially to dunk in coffee. This basic recipe can be adapted to make many different flavours, by adding finely grated unwaxed or organic citrus zest, dried fruits or cocoa powder.

Ingredients

Quantity Ingredient

For the cake

Quantity Ingredient
250g butter, plus more for the tin
200g skin-on almonds
250g caster sugar
4 eggs
150g plain flour
2 teaspoons baking powder
100ml whole milk

For the icing

Quantity Ingredient
6 tablespoons rose jelly
200g icing sugar
pink food colouring, (optional)
unsprayed rose petals

Method

  1. Preheat the oven to 180°C. Butter a 1.5-litre loaf tin and line the base with baking parchment.
  2. Blitz the whole almonds, with their skins, in a food processor until they are ground. You will get far superior results with freshly ground almonds, so do take the trouble and don’t skip this step!
  3. Cream the butter and sugar with an electric mixer until light and fluffy. Gradually add the eggs one at a time, beating well after each addition.
  4. Sift the flour and baking powder and mix them into the ground almonds. Fold into the butter mixture with a spatula, adding enough of the milk to reach a dropping consistency. Pour the batter into the prepared tin.
  5. Bake for one hour in the hot oven. Leave to cool for 10 minutes, then turn it out on to a wire rack. Leave until cold.
  6. Place the rose jelly in a bowl, gradually add the icing sugar and mix until you have a smooth icing; the colour will be a pale rose-pink. If you want a bright pink, add a tiny bit of food colouring. Now add the minutest splash of water, continuing to whisk, until the consistency is smooth and not too runny.
  7. Place the pound cake upside down on a serving dish – so the flat base is on top – and spread the icing over the cake. Decorate with the rose petals.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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