Pistachio And Rose Water Semolina Cake

Authorbigadmin

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Yields10 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 3 Cardamom Pods
 1 cup Shelled Pistachio Kernels
 2 tbsp Pistachio Finely Chopped
 100 g Almond
 170 g Fine Semolina
 ¼ tsp Baking Powder
 Salt (As Needed)
 300 g Unsalted Butter, At Room Temperature, Cubed, Plus Extra For Greasing
 330 g Granulated Sugar
 4 Eggs, Lightly Beaten
 1 tsp Lemon Zest
 1 tbsp Lemon Juice
 2 tbsp Rose Water
 ½ tsp Vanilla Extract
Rose Syrup
 120 ml Rose Syrup
 80 ml Rose Water
 100 g Granulated Sugar

1

Preheat oven at 180°C.

2

Add the pistachios and cardamom seeds, and process until the nuts are finely ground—then transfer to a bowl. Add the almond meal, semolina, baking powder and salt. Mix together and set aside.

3

Place the butter and sugar in the bowl of an electric mixer with the paddle attachment. Beat on medium-high speed until fully combined. With the machine still running, slowly add the eggs, making sure that each batch is fully incorporated before adding the next.

4

Remove the bowl from the machine and add the dry ingredients, folding them in by hand and, again, taking care not to overmix. Next fold in the lemon zest, lemon juice, rose water and vanilla extract and scrape the batter into the pan. Level with an offset spatula and bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out clean but oily.

5

To make the rose syrup, place all the ingredients for the syrup in a small saucepan over medium heat. Bring to a boil, stirring so that the sugar dissolves, then remove from the heat. Don’t worry that the consistency is thinner than you might expect; this is how it should be.

6

As soon as the cake comes out of the oven, drizzle all of the syrup over the top. It is a lot of syrup, but don’t lose your nerve—the cake can take it! Sprinkle with the finely chopped pistachios and set the cake aside in its pan to come to room temperature. Remove from the pan and scatter the rose petals over the cake. Serve immediately.

Ingredients

 3 Cardamom Pods
 1 cup Shelled Pistachio Kernels
 2 tbsp Pistachio Finely Chopped
 100 g Almond
 170 g Fine Semolina
 ¼ tsp Baking Powder
 Salt (As Needed)
 300 g Unsalted Butter, At Room Temperature, Cubed, Plus Extra For Greasing
 330 g Granulated Sugar
 4 Eggs, Lightly Beaten
 1 tsp Lemon Zest
 1 tbsp Lemon Juice
 2 tbsp Rose Water
 ½ tsp Vanilla Extract
Rose Syrup
 120 ml Rose Syrup
 80 ml Rose Water
 100 g Granulated Sugar

Directions

1

Preheat oven at 180°C.

2

Add the pistachios and cardamom seeds, and process until the nuts are finely ground—then transfer to a bowl. Add the almond meal, semolina, baking powder and salt. Mix together and set aside.

3

Place the butter and sugar in the bowl of an electric mixer with the paddle attachment. Beat on medium-high speed until fully combined. With the machine still running, slowly add the eggs, making sure that each batch is fully incorporated before adding the next.

4

Remove the bowl from the machine and add the dry ingredients, folding them in by hand and, again, taking care not to overmix. Next fold in the lemon zest, lemon juice, rose water and vanilla extract and scrape the batter into the pan. Level with an offset spatula and bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out clean but oily.

5

To make the rose syrup, place all the ingredients for the syrup in a small saucepan over medium heat. Bring to a boil, stirring so that the sugar dissolves, then remove from the heat. Don’t worry that the consistency is thinner than you might expect; this is how it should be.

6

As soon as the cake comes out of the oven, drizzle all of the syrup over the top. It is a lot of syrup, but don’t lose your nerve—the cake can take it! Sprinkle with the finely chopped pistachios and set the cake aside in its pan to come to room temperature. Remove from the pan and scatter the rose petals over the cake. Serve immediately.

Pistachio And Rose Water Semolina Cake

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