Recipe: Eating on a Dime Pistachio and Rose Water Semolina Cake

Recipe: Eating on a Dime Pistachio and Rose Water Semolina Cake Delicious, fresh and tasty.

Pistachio and Rose Water Semolina Cake. Sprinkle with finely chopped pistachios and set the cake aside in its pan to come to room temperature. Remove from pan and scatter rose petals over the cake. The rose petals should be sprinkled over just before.

Great recipe for Pistachio and Rose Water Semolina Cake.

Adapted from Yotam Ottolenghi & Helen Goh, this has structure, flavor, and visual impact.

The beaten egg whites add lift to the texture, resulting in a lighter cake.

You can cook Pistachio and Rose Water Semolina Cake using 36 ingredients and 27 steps. Here is how you achieve it.

Ingredients of Pistachio and Rose Water Semolina Cake

1. Prepare of Candied Edible Flowers.

2. It’s of large egg white.

3. It’s of pesticide free flower petals.

4. It’s of granulated sugar.

5. You need of Cake Topping.

6. It’s of pistachios.

7. It’s of almonds.

8. Prepare of cardamom pods.

9. You need of cane sugar.

10. Prepare of salt.

11. Prepare of unsalted butter.

12. It’s of Cake.

13. You need of cardamom pods.

14. You need of shelled pistachio kernels.

15. Prepare of almonds.

16. It’s of semolina.

17. Prepare of baking powder.

18. You need of baking soda.

19. You need of salt.

20. Prepare of unsalted butter, room temp.

21. It’s of cane sugar.

22. It’s of large eggs, separated.

23. Prepare of zest of 2 medium or 1 large lemon.

24. You need of freshly squeezed lemon juice.

25. You need of rose water.

26. Prepare of vanilla extract.

27. You need of Rose Cream.

28. Prepare of heavy cream.

29. It’s of home made creme fraiche (see separate recipe).

30. You need of cane sugar.

31. You need of rose water.

32. Prepare of pomegranate arils.

33. It’s of Rose Syrup.

34. It’s of lemon juice.

35. You need of rose water.

36. It’s of cane sugar.

Seen here without the rose cream and pomegranate topping.

Semolina Cake with Rose Water and Pistachios, is a deliciously scented cake, drenched with rose syrup, and optionally filled with rose buttercream icing.

This Semolina Cake with Rose Water and Pistachios is a huge favourite in our house.

Pistachio and Rose Water Semolina Cake step by step.

Pistachio and Rose Water Semolina Cake instructions

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 youre 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..

Laquer egg white on petal, sprinkle sugar on each side, place on baking sheet lined with silpat.

Pistachio And Rose Water Semolina Cake.

Pistachio and Rose Water Semolina Cake.

And don't confuse rose water and rose essence: the difference is huge.

You want to use rose water here, and in brazen amounts, but it's what makes the cake both distinct and Process until the nuts are finely ground, then transfer to a bowl.