GRILLED ROSE WATER POUNDCAKE

By BobD

Ingredients

• 8-10 SERVINGS
• 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.

Details

Servings 8

Preparation

Step 1

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.

PEACH COMPOTE w/ROSE WATER

YIELD 1-1/2 CUPS

7 medium peaches

1/4 cup sugar

3 teaspoons rose water

Pinch salt.

Peel and pit the peaches and chop them roughly.

Combine them in a small heavy-bottomed saucepan with the sugar, 2 teaspoons of the rose water, and the salt.

Cook over medium-high heat, occasionally stirring and mashing the peaches lightly with a wood spoon, until the peaches are very soft, about 10 minutes.

Remove from heat, stir in the remaining rose water, and serve over grilled rose-water poundcake or ice cream.