Hey everyone, welcome to my recipe site. Today I’m gonna show you how to prepare a special dish, Pistachio and Rose Water Semolina Cake. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Pistachio and Rose Water Semolina Cake Recipe. And don't confuse rose water and rose essence: the difference is huge. Firstly rosewater which is my all time favourite flavouring, ground almonds and pistachios, lemon, and the surprising addition of semolina.

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

Make ready of Candied Edible Flowers.
Make ready 1 of large egg white.
It’s 40 of pesticide free flower petals.
Take 2 tbsp of granulated sugar.
It’s of Cake Topping.
You need 1/4 cup of pistachios.
Make ready 1/4 cup of almonds.
Make ready 2 of cardamom pods.
Make ready 3 tbsp of cane sugar.
It’s 1 tbsp of salt.
Make ready 1 tbsp of unsalted butter.
Take of Cake.
It’s 3 of cardamom pods.
Prepare 1 cup of shelled pistachio kernels.
Make ready 1 cup of almonds.
Prepare 1 cup of semolina.
Make ready 2 tsp of baking powder.
You need 1 tsp of baking soda.
Make ready 1/2 tsp of salt.
Prepare 1 1/3 cups of unsalted butter, room temp.
It’s 1 2/3 cups of cane sugar.
It’s 4 of large eggs, separated.
It’s of zest of 2 medium or 1 large lemon.
Take 2 tbsp of freshly squeezed lemon juice.
Take 2 tbsp of rose water.
Prepare 1/2 tsp of vanilla extract.
Prepare of Rose Cream.
It’s 2 cups of heavy cream.
You need 1 cup of home made creme fraiche (see separate recipe).
Take 1 tbsp of cane sugar.
It’s 1 tbsp of rose water.
Prepare 1 cup of pomegranate arils.
Make ready of Rose Syrup.
Make ready 1/2 cup of lemon juice.
Prepare 1/3 cup of rose water.
Take 1/2 cup of cane sugar.

I wanted to try this recipe for a very long time and I…» Since pistachios, cardamom, and rose water are ingredients commonly used in the Mediterranean cuisine, this cake couldn't be missing from this blog!Making a cake from scratch can be a time consuming job, especially nowadays when we have so much more on our plates.Ah, voila. a very pink rose water and pistachio semolina cake, decorated with yuzu-vanilla butter cream and freeze-dried raspberries.PagesPublic figureWriterThe Literary ShedVideosRose water and pistachio semolina cake - baking pink for Breast.

Pistachio and Rose Water Semolina Cake instructions

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..

I adore semolina cakes and desserts; they were always around in one form or another as I was growing up in Singapore.The decadent and easy Pistachio and Rose Water Cake recipe is both light and fluffy.Transfer pistachio mixture to a bowl with the almond flour, semolina, baking powder and salt.

Basbousa (Traditional Coconut "Semolina" Cake)Middle East Healthy Eats. pistachios, vanilla, almond meal, coconut, maple syrup.An incredibly pretty pistachio and rose-water cake with the fragrant super-trendy flavour of the Middle East.Carefully pull the petals from the rose.Beat the egg white with a fork until it goes frothy.This Madeira cake takes inspiration from the flavours of the Middle East with rosewater and pistachios.