Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, pistachio and rose water semolina cake. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Pistachio and Rose Water Semolina Cake is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Pistachio and Rose Water Semolina Cake is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pistachio and rose water semolina cake using 36 ingredients and 27 steps. Here is how you can achieve that.
The ingredients needed to make Pistachio and Rose Water Semolina Cake:
- Get Candied Edible Flowers
- Get 1 large egg white
- Make ready 40 pesticide free flower petals
- Take 2 tbsp granulated sugar
- Prepare Cake Topping
- Get 1/4 cup pistachios
- Prepare 1/4 cup almonds
- Prepare 2 cardamom pods
- Get 3 tbsp cane sugar
- Prepare 1 tbsp salt
- Prepare 1 tbsp unsalted butter
- Prepare Cake
- Make ready 3 cardamom pods
- Take 1 cup shelled pistachio kernels
- Make ready 1 cup almonds
- Prepare 1 cup semolina
- Take 2 tsp baking powder
- Take 1 tsp baking soda
- Prepare 1/2 tsp salt
- Take 1 1/3 cups unsalted butter, room temp
- Get 1 2/3 cups cane sugar
- Make ready 4 large eggs, separated
- Take zest of 2 medium or 1 large lemon
- Take 2 tbsp freshly squeezed lemon juice
- Get 2 tbsp rose water
- Take 1/2 tsp vanilla extract
- Get Rose Cream
- Make ready 2 cups heavy cream
- Get 1 cup home made creme fraiche (see separate recipe)
- Get 1 tbsp cane sugar
- Get 1 tbsp rose water
- Take 1 cup pomegranate arils
- Take Rose Syrup
- Prepare 1/2 cup lemon juice
- Get 1/3 cup rose water
- Make ready 1/2 cup cane sugar
Instructions to make Pistachio and Rose Water Semolina Cake:
- Candied Rose Petals - Preheat oven to 200º
- 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.
- Cake Topping
- In food processor, combine almonds and 1 tbsp sugar until fine. Reserve.
- Roughly chop pistachios.
- In small saucepan add butter over medium heat. When melted, add pistachios until coated.
- In a small mixing bowl, add 2 tbsp sugar and 1 tbsp salt with 1 ramekin cardamom. Whisk together.
- Toss pistachios until coated. In a fine sieve, gently shake and reserve.
- Cake - Increase oven to 350º
- Grease a 9 inch pan and line with parchment paper.
- Pick through pistachios for any off color nuts. Roast all pistachios for 6 minutes. Set aside to cool.
- Roast almonds for 7-8 minutes, set aside to cool.
- 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.)
- In food processor, grind 1 cup pistachios with 1 tbsp sugar until coarse, not fine. Repeat for 1 cup almonds.
- Rub lemon peel with 1 tbsp sugar until fine.
- Add pistachios, almonds, one ramekin cardamom, semolina, baking powder, and salt. Whisk until mixed and reserve.
- Place butter and remaining sugar in bowl of an electric mixer with paddle. Beat on medium-high speed until combined.
- 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.
- Pour mixture into a large mixing bowl.
- Clean electric mixing bowl, whip egg whites until stiff peaks form.
- 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.
- Add batter to pan, level with small offset spatula.Bake for 55-60 minutes, or until toothpick comes out clean.
- Rose Syrup
- 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.
- 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.
- Rose cream
- 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 this up for this special food pistachio and rose water semolina cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
