Ingredients
- 2 sticks plus 4 tablespoons unsalted butter, softened
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- 5 eggs, separated
- 2 teaspoons rose water
- Nutritional Information
Nutritional analysis per serving (8 servings)
509 calories; 31 grams fat; 19 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 0 grams dietary fiber; 25 grams sugars; 7 grams protein; 192 milligrams cholesterol; 262 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 10 servings
Preparation
- 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).
1 hour 45 minutes
Dining and Cooking