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1 cup unsalted Butter, cut into pieces
1/4 cup Slivered Almonds
1 2/3 cups granulated Sugar
5 large Eggs
2 cups All-purpose Flour
1/2 teaspoon Salt
1 teaspoon Rose Water
1/4 cup Rose Jam
1 teaspoon Almond Extract
Powdered Sugar, for dusting
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Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with cooking spray and set aside. Put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften. Grind almonds finely in a food processor or blender and set aside. When butter has softened, cream with sugar on medium speed until fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir together flour and salt. Slowly add to the creamed mixture, beating until batter is smooth. Remove about a third of the batter and add rose water and jam, stirring until smooth. Stir the ground almonds and almond extract into the remaining batter. Spoon half of the almond batter into the prepared pan, spreading evenly. Spoon all of rose batter into the pan, spreading evenly. Then top with remaining almond batter and spread until smooth. Bake cake on center oven rack 50 to 60 minutes or until it tests done. Cool cake in pan 15 minutes, then run a knife around the outside edge and also around the center tube. Invert onto a cooling rack and cool completely. Dust with powdered sugar before serving.
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