President's CakeTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 2 hours
Baking time: 1 1/4 hours
Difficulty: Requires a certain dexterity
Nutritional values
per 100 g
per portion
Energy:331.2 kcal
Proteins:4 g
Fats:32.5 g
Carbohydrate:3.1 g
Fibers:0.5 g
Sugar:1.4 g
Cholesterol:233.6 mg
Sodium:174.9 mg
Calcium:61 mg
Energy:814 kcal
Proteins:9.8 g
Fats:79.9 g
Carbohydrate:7.7 g
Fibers:1.2 g
Sugar:3.4 g
Cholesterol:574 mg
Sodium:429.8 mg
Calcium:149.8 mg
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INGREDIENTS
For 12 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
125
ml
warm milk
3
packets of yeast
2.5
ml
granulated sugar
125
ml
unsprayed red rose petals (loosely packed)
2.5
ml
saffron
200
g
icing sugar
500
g
flour
1
ml
good pinch of salt
5
ml
rose water
10
egg yolks, lightly beaten
225
g
butter, cut into cubes and softened
100
g
chopped toasted almonds
50
g
red cherries
30
ml
finely grated orange zest
67.5
ml
softened unsalted butter
*Icing
750
ml
cold whipping cream
50
g
icing sugar
METHOD
- Leave the granulated sugar and yeast to soak in the warm milk for 3 minutes; mix and let rest in a warm draft-free spot until the mixture has doubled in volume;
- meanwhile, soak the rose petals in the brandy for 20 minutes; remove the petals and let drain on paper towel;
- mix the saffron into the same brandy;
- place 325 g (about 2 c.) of the flour and the icing sugar into a large bowl and form a well in the centre; pour in the liquid ingredients: the milk with the yeast, rose water, egg yolks and brandy with the saffron;
- using a wooden spoon, gradually mix the flour and the sugar into the liquids until smooth; then gradually add in the butter in small dice and beat until the dough forms a ball;
- place the ball on a lightly-floured surface. Knead the dough, adding in 175 g (approximately 1 cup) more flour, using only a very small quantity at a time. When all the flour has been incorporated and the dough is smooth and shiny, place it into a buttered bowl; sprinkle lightly with flour, cover with a kitchen towel and place the bowl in a draft-free location for about an hour until the dough has doubled in volume;
- combine the rose petals, almonds, cherries and orange zest; toss the mixture with 4 tsp. of flour until well-coated; punch down the dough in the bowl; add in the fruit mixture and knead until well-distributed;
- line a large loaf pan with brown paper that has been thoroughly greased on both sides; put the dough into the pan; cover with a kitchen towel and let rest another 30 minutes. The dough should rise again and reach the top of the pan.
Baking
- Preheat the oven to 105° C (210° F);
- place the loaf on the lower rack and let bake 15 minutes;
- increase the oven temperature to 160° C (350° F) and continue baking for one hour; the cake will rise above the loaf pan;
- remove the cake from the oven and let cool 15 minutes before taking it out of the pan.
Icing
- Whip the cream until it thickens; add the sugar and brandy and continue to beat until it forms peaks;
- spread the cream over the cake and decorate with crystallized red rosebuds
SOMMELIER
A dessert wine from Languedoc-Roussillon (Muscat de Rivesaltes)CHEF'S NOTES
Tradition
The cake is actually a type of rich yeast bread (brioche).
Hints & Tips
* rose water is made by soaking rose petals in water for 15 minutes; the petals are then squeezed to obtain the desired liquid.
**you can toast the almonds in the oven or in butter in a skillet.
