Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, pistachio and rose water semolina cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Pistachio and Rose Water Semolina Cake is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Pistachio and Rose Water Semolina Cake is something that I’ve loved my entire life. They’re nice and they look fantastic.
And don't confuse rose water and rose essence: the difference is huge. I adore semolina cakes and desserts; they were always around in one form or another as I was growing up in Singapore. And if you've been a long time follower of LinsFood, you'll know that I use rose (petals, water and syrup) and pistachios in all sorts of recipes, both sweet and savoury.
To begin with this particular recipe, we have to prepare a few components. You can cook pistachio and rose water semolina cake using 36 ingredients and 27 steps. Here is how you cook that.
The ingredients needed to make Pistachio and Rose Water Semolina Cake:
- Get Candied Edible Flowers
- Get 1 large egg white
- Prepare 40 pesticide free flower petals
- Prepare 2 tbsp granulated sugar
- Prepare Cake Topping
- Get 1/4 cup pistachios
- Prepare 1/4 cup almonds
- Take 2 cardamom pods
- Take 3 tbsp cane sugar
- Make ready 1 tbsp salt
- Prepare 1 tbsp unsalted butter
- Take Cake
- Take 3 cardamom pods
- Take 1 cup shelled pistachio kernels
- Get 1 cup almonds
- Prepare 1 cup semolina
- Make ready 2 tsp baking powder
- Get 1 tsp baking soda
- Prepare 1/2 tsp salt
- Prepare 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
- Make ready 2 tbsp freshly squeezed lemon juice
- Prepare 2 tbsp rose water
- Get 1/2 tsp vanilla extract
- Get Rose Cream
- Get 2 cups heavy cream
- Take 1 cup home made creme fraiche (see separate recipe)
- Get 1 tbsp cane sugar
- Take 1 tbsp rose water
- Prepare 1 cup pomegranate arils
- Get Rose Syrup
- Take 1/2 cup lemon juice
- Get 1/3 cup rose water
- Get 1/2 cup cane sugar
Place the butter and sugar in a stand mixer fitted with the paddle attachment and beat until pale and. In both cities, the baking section had extracts like elderflower and rose water more readily available (in addition to some more unusual ones like sea buckthorn berries). It was with this in mind that my rhubarb geometry found itself under a pistachio, rose water, and semolina cake. Since pistachios, cardamom, and rose water are ingredients commonly used in the Mediterranean cuisine, this cake couldn't be missing from this blog!
Steps 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.
Making a cake from scratch can be a time consuming job, especially nowadays when we have so much more on our plates. Winter Citrus And Rose Water Polenta. Almond Cake With Cardamom and Pistachio NYT Cooking: This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). Super easy and quick recipe for delicious lemon semolina cake also known as Basbousa. Fully vegan, dairy free and eggless.
So that is going to wrap this up with this special food pistachio and rose water semolina cake recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
