Recipe of Speedy Pistachio and Rose Water Semolina Cake

Pistachio and Rose Water Semolina Cake. Combine pistachios and cardamom in a food processor. Process until the nuts are finely ground, then transfer. Add the almond meal, semolina, baking powder and salt.

Add the almond meal, semolina, baking powder and salt. This Pistachio Rose Semolina Cake is adapted from Yotam Ottolenghi's and Helen Goh 's "Sweet" Cookbook. It is such a beautiful union of cardamom, rosewater, almond and pistachio.

Hello, I'm Roselyn. Today, I will show you a way to make pistachio and rose water semolina cake recipe. Never miss today's recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I'm gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.

Pistachio and Rose Water Semolina Cake Recipe

Pistachio and Rose Water Semolina Cake is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Pistachio and Rose Water Semolina Cake is something which I've loved my entire life.

Pistachio and Rose Water Semolina Cake is one of the most favored of current trending meals on earth. It's enjoyed by millions daily. It is simple, it's fast, it tastes yummy. Pistachio and Rose Water Semolina Cake is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have pistachio and rose water semolina cake using 36 ingredients and 27 steps. Here is how you can achieve it.

The ingredients needed to make Pistachio and Rose Water Semolina Cake:

1. Make ready of Candied Edible Flowers.
2. Make ready 1 of large egg white.
3. Take 40 of pesticide free flower petals.
4. Take 2 tbsp of granulated sugar.
5. Make ready of Cake Topping.
6. Prepare 1/4 cup of pistachios.
7. Make ready 1/4 cup of almonds.
8. Take 2 of cardamom pods.
9. Get 3 tbsp of cane sugar.
10. Prepare 1 tbsp of salt.
11. Take 1 tbsp of unsalted butter.
12. Make ready of Cake.
13. Prepare 3 of cardamom pods.
14. Make ready 1 cup of shelled pistachio kernels.
15. Make ready 1 cup of almonds.
16. Take 1 cup of semolina.
17. Take 2 tsp of baking powder.
18. Prepare 1 tsp of baking soda.
19. Get 1/2 tsp of salt.
20. Make ready 1 1/3 cups of unsalted butter, room temp.
21. Prepare 1 2/3 cups of cane sugar.
22. Make ready 4 of large eggs, separated.
23. Make ready of zest of 2 medium or 1 large lemon.
24. Prepare 2 tbsp of freshly squeezed lemon juice.
25. Get 2 tbsp of rose water.
26. Make ready 1/2 tsp of vanilla extract.
27. Prepare of Rose Cream.
28. Get 2 cups of heavy cream.
29. Make ready 1 cup of home made creme fraiche (see separate recipe).
30. Prepare 1 tbsp of cane sugar.
31. Get 1 tbsp of rose water.
32. Take 1 cup of pomegranate arils.
33. Take of Rose Syrup.
34. Take 1/2 cup of lemon juice.
35. Prepare 1/3 cup of rose water.
36. Get 1/2 cup of cane sugar.

Instructions to make Pistachio and Rose Water Semolina Cake:

1. Candied Rose Petals - Preheat oven to 200º.
2. Laquer egg white on petal, sprinkle sugar on each side, place on baking sheet lined with silpat. Bake for 30 mins. Remove to cooling rack..
3. Cake Topping.
4. In food processor, combine almonds and 1 tbsp sugar until fine. Reserve..
5. Roughly chop pistachios..
6. In small saucepan add butter over medium heat. When melted, add pistachios until coated..
7. In a small mixing bowl, add 2 tbsp sugar and 1 tbsp salt with 1 ramekin cardamom. Whisk together..
8. Toss pistachios until coated. In a fine sieve, gently shake and reserve..
9. Cake - Increase oven to 350º.
10. Grease a 9 inch pan and line with parchment paper..
11. Pick through pistachios for any off color nuts. Roast all pistachios for 6 minutes. Set aside to cool..
12. Roast almonds for 7-8 minutes, set aside to cool..
13. Crack cardamom pods, 3 at a time, grind and reserve separately. (If you're obsessive/compulsive, you can cover the ramekin with plastic wrap so no flavor is lost.).
14. In food processor, grind 1 cup pistachios with 1 tbsp sugar until coarse, not fine. Repeat for 1 cup almonds..
15. Rub lemon peel with 1 tbsp sugar until fine..
16. Add pistachios, almonds, one ramekin cardamom, semolina, baking powder, and salt. Whisk until mixed and reserve..
17. Place butter and remaining sugar in bowl of an electric mixer with paddle. Beat on medium-high speed until combined..
18. Reduce speed to low. Add egg yolks one at a time, scraping the side of the bowl as necessary. Add rose water, lemon juice, and vanilla extract until just combined..
19. Pour mixture into a large mixing bowl..
20. Clean electric mixing bowl, whip egg whites until stiff peaks form..
21. Add dry ingredients to wet, fold together. Add 1/4 of egg white, mix with spatula until combined. Add 1/4 more egg white, folding. Add remaining 1/2 egg white, folding in more gently this time..
22. Add batter to pan, level with small offset spatula.Bake for 55-60 minutes, or until toothpick comes out clean..
23. Rose Syrup.
24. You want the syrup to be warm when the cake comes out of the oven, so 10 minutes before the cake is ready, combine ingredients in a sauce pan, bring to a boil, stir so the sugar dissolves, and set aside..
25. As soon as the cake comes out of the oven, pour evenly over the top. Sprinkle with almond mixture and pistachios. Set on cooling rack to room temperature. Remove from pan. Add flowers. Serve with rose cream and pomegranate arils..
26. Rose cream.
27. Whip heavy cream until stiff, adding sugar and rose water halfway through. Remove and fold in creme fraiche. Refrigerate until needed..

So that is going to wrap it up with this distinctive dish pistachio and rose water semolina cake recipe. Thanks so much for your time. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let's cook!

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