1 1/2 sticks plus 3 tablespoons unsalted butter, softened
1cup sugar
5 eggs, separated
2 teaspoons rose water
Instructions
Preheat oven to 325°F. Butter a 9 x 5 loaf pan and line it with parchment paper.
Mix together the flour, baking powder and salt in a medium bowl and set aside.
Using an electric mixer, cream the 1 1/2 sticks of butter in a large bowl until very smooth. Slowly add the sugar while beating, then beat until mixture is light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary. Add the egg yolks one at a time, beating until incorporated after each addition. Add the rose water and beat until incorporated. Add the dry ingredients and stir in by hand until just incorporated.
Beat the egg whites until they form soft peaks, then fold them gently into the butter/sugar/egg mixture. (The batter will be quite stiff.)
Put the batter into the prepared pan, smooth top, and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 15 minutes. Allow the cake to rest for 5 minutes, then invert it onto a baking rack. Turn right side up again and allow to cool to room temperature before cutting into 3/4-inch slices.
Brush each slice lightly with some of the remaining 3 tablespoons of butter, place them on the grill directly over a medium fire, and grill until lightly toasted, about 2 minutes per side. Serve immediately accompanied by Peach Compote.