Pistachio and Rose Water Semolina Cake
Pistachio and Rose Water Semolina Cake

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pistachio and rose water semolina cake. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Pistachio and Rose Water Semolina Cake is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Pistachio and Rose Water Semolina Cake is something which I have loved my whole life. They’re nice and they look wonderful.

Combine pistachios and cardamom in a food processor. Process until the nuts are finely ground, then transfer to a bowl. Add almond meal, semolina, baking powder and salt. Next fold in the lemon zest, lemon juice, rose water and vanilla extract and scrape the batter into the pan.

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

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

Crush the cardamom pods and take out the seeds and place in a food processor. Add the pistachios and blitz until the mixture is finely ground. Transfer to a bowl and add the ground almonds, semolina, baking powder and salt (if using unsalted butter) and mix together and set aside. Together with the pistachios place them in a food processor and finely ground the mixture.

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.
  28. Ready to serve and ENJOY!

Transfer to a bowl and add the ground almonds, semolina, baking powder and salt (if using unsalted butter) and mix together and set aside. Together with the pistachios place them in a food processor and finely ground the mixture. Transfer to a bowl and mix with the ground almonds, semolina, baking powder, and salt. This Pistachio Rose Semolina Cake is such a beautiful union of cardamom, rosewater, almond and pistachio. Exquisite with a rose syrup drenching, this cake is meant to be lingered over and leisurely savored with a cup of tea or coffee for Mother's Day or any of your get togethers with family and friends.

So that’s going to wrap this up for this exceptional food pistachio and rose water semolina cake recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!