- cooking spray
- 2 cups all-purpose flour
- 1 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 2 cups white sugar
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 tablespoon rose water, or more to taste
- 1/2 teaspoon vanilla extract
- 6 eggs
- Preheat oven to 325 degrees F (165 degrees C). Grease a large tube pan with cooking spray. Line with parchment paper; spray parchment paper.
- Whisk all-purpose flour, almond flour, baking powder, cardamom, and salt together in a bowl.
- Combine sugar, cream cheese, and butter in a bowl; beat with an electric mixer until light and fluffy. Add rose water and vanilla extract. Add 1 egg at a time, beating well after each addition. Beat in flour mixture gradually on low speed until batter is smooth and no lumps remain.
- Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely before slicing.
07/04/2019
recipepes.com
persian pound cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
