Rose Water and Pomegranate Cake

Such as this beautifully flavored Rose Water and Pomegranate Cake.

And don't be scared, this cake will not taste like soap, it will not taste like your chewing on a rose, it will be beautifully flavored.

Makes: One 12 inch by 4 inch cake

Takes About 1 hour and 30 minutes

Difficulty: 1 out of 5

Prep:

Grease the cake pan with a lot of butter (you can use a 8 inch round cake pan as well) and preheat the oven to 390 degrees F (200 degrees C)

Ingredients:

- Cake

1/2 cup unsalted butter - room temperature

3/4 cup granulated sugar

3 tablespoons canola oil

2 large eggs

1/2 the zest from one medium lemon

1/2 the juice from one medium lemon

1 1/2 tablespoons rose water

1/2 teaspoon vanilla extract

1 1/2 cup all-purpose flour

1/2 cup almond flour- sifted

1 teaspoon ground cardamom

1 teaspoon salt

1/2 cup fresh or frozen pomegranate seeds

- Glaze

2 tablespoons milk

1 teaspoon rose water (add another 1/2 teaspoon for taste)

6 large spoonfuls of powdered sugar

Options - dried edible flowers

Instructions:

- Step 1 - Cream Together Butter and Sugar

In a large bowl, cream the 1/2 cup of butter for about 2-3 minutes, until it is smooth and soft.

Add the 3/4 cup of granulated sugar to the butter and cream until fluffy - about 3-4 minutes.

- Step 2 - Add Eggs and Oil

Add the 2 eggs and the 3 tablespoons canola oil and mix until completely incorporated.

- Step 3 - Add the Remaining Wet Ingredients

Add the the lemon zest from half a lemon, the juice from half a lemon, 1 1/2 tablespoons of rose water, and 1/2 teaspoon of vanilla extract.

Mix well for about 2 minutes, scrape down the sides with a spatula, and then set to the side.

- Step 4 - Mix Together Dry Ingredients

In a medium bowl, mix together 1 1/2 cup of all-purpose flour, 1/2 cup of sifted almond flour, 1 teaspoon of ground cardamom, and 1 teaspoon of salt.

- Step 5 - Combine Wet and Dry Ingredients

Add the dry ingredients into the wet ingredients in thirds.

So, add the first third, mix until almost blended.

Add the second third, and mix until almost blended.

Then add the last third and mix until just blended - some four may still be present and that is good.

Using a spatula, mix the remaining flour into the batter.

- Step 6 - Fold in Pomegranate Seeds

Sprinkle in half the pomegranate seeds and gently fold them in.

The goal is not color the batter red, so be very gently.

Once slightly folded, add in the last half of pomegranate seeds and continue folding until well incorporated into the batter.

Again, be very careful not too mix to fast and aggressively because the batter should not be red.

- Step 7 - Spoon Batter into Cake Pan

Very carefully spoon the batter into the buttered cake pan and smooth out flat.

- Step 8 - Bake!

Bake this cake for about 45 minutes and then check to see if it is complete by using a toothpick.

If the toothpick does not come out clean, add a few more minutes on the cake and keep an eye on it.

- Step 9 - Cool

Once the cake has baked, pull out of the oven to let cool completely.

If you like, you can wait about 10 - 15 minutes for the cake to cool, pop it out of the cake pan and place on a cooling rack to finishing cooling.

Once the cake has cooled completely - make the glaze.

- Step 10 - Glaze

In a small sauce pan, add 2 tablespoons of milk, 1 teaspoon of rose water, and 6 large spoonfuls of powdered sugar.

Once the sugar has devolved, taste for flavor and add more rose water if you desire a stronger flavor.

Once the sugar has devolved and you are happy with the flavor, spoon the glaze over the cake until it is beautifully covered and you are satisfied.

- Step 10 - Serve and Enjoy

Sprinkle a few dried flowers over the glaze, slice, and then enjoy!