Rose Bundt Cake

Name: Rose Bundt Cake
Yield: 9-inch tube pan
Cuisine: American
Ingredients: 200 grams unsalted butter; 300 grams granulated sugar; 4 large whole eggs; 4 egg yolks; 1 teaspoon rose essence; as needed Red food coloring,; 200 grams dried cranberries; 160 grams almond flour; 200 grams cake flour; 3 1/3 tablespoons water (50 ml); 1/4 cup granulated sugar (50 grams); 1 tablespoon rose liqueur; as needed Powdered sugar,

ミ・アメール @cook_40017060

I bought a rose-shaped Bundt pan in LA. So, I decided to make a rose-themed dessert, resulting in this experimental cake. The rose aroma fills your mouth, and the cake is a light pink color with dried cranberries resembling rosebuds as an accent.
The origin of this recipe
A friend called it a 'perfume cake.' The liqueur might be hard to find, but you can get the essence, so give it a try!

ミ・アメール @cook_40017060

Saved

Ingredients

9-inch tube pan

200 gramsunsalted butter
300 gramsgranulated sugar
4large whole eggs
4egg yolks
1 teaspoonrose essence
as neededRed food coloring,
200 gramsdried cranberries
160 gramsalmond flour
200 gramscake flour
3 1/3 tablespoonswater (50 ml)
1/4 cupgranulated sugar (50 grams)
1 tablespoonrose liqueur
as neededPowdered sugar,

Saved

Steps

1

Melt the butter in the microwave. Sift the almond flour and cake flour separately. Soften the dried cranberries in hot water.
2

In a bowl, combine the granulated sugar and eggs, and warm them over a double boiler until they reach body temperature, dissolving the sugar completely.
3

Using a mixer, whip the mixture until it becomes thick and forms ribbons when lifted.
4

Add the rose essence and food coloring, mixing until the color is uniform.
5

Add the dried cranberries.
6

Add the almond flour and mix well.
7

Add the cake flour in three parts.
8

Reheat the melted butter to 122°F (50°C), then mix in about 1/4 of the batter until it reaches a mayonnaise-like consistency.
9

Return this mixture to the main batter and mix until the color is uniform.
10

Bake in a 356°F (180°C) oven for about 60 minutes.
11

Make the rose syrup.
In a saucepan, combine water and granulated sugar, heating until the sugar dissolves. Once cooled, add the rose liqueur.
(You can substitute with 1 teaspoon of essence)
12

After removing from the oven, let the cake sit for about 15 minutes before removing it from the pan. While still warm, brush the cake with the rose syrup. Once cooled, dust with powdered sugar.