Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pistachio and rose water semolina cake. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Pistachio and Rose Water Semolina Cake is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Pistachio and Rose Water Semolina Cake is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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:
- Take Candied Edible Flowers
- Make ready 1 large egg white
- Get 40 pesticide free flower petals
- Make ready 2 tbsp granulated sugar
- Make ready Cake Topping
- Make ready 1/4 cup pistachios
- Prepare 1/4 cup almonds
- Make ready 2 cardamom pods
- Make ready 3 tbsp cane sugar
- Prepare 1 tbsp salt
- Take 1 tbsp unsalted butter
- Take Cake
- Make ready 3 cardamom pods
- Prepare 1 cup shelled pistachio kernels
- Take 1 cup almonds
- Get 1 cup semolina
- Get 2 tsp baking powder
- Make ready 1 tsp baking soda
- Get 1/2 tsp salt
- Take 1 1/3 cups unsalted butter, room temp
- Get 1 2/3 cups cane sugar
- Get 4 large eggs, separated
- Get zest of 2 medium or 1 large lemon
- Take 2 tbsp freshly squeezed lemon juice
- Take 2 tbsp rose water
- Get 1/2 tsp vanilla extract
- Prepare Rose Cream
- Make ready 2 cups heavy cream
- Get 1 cup home made creme fraiche (see separate recipe)
- Make ready 1 tbsp cane sugar
- Take 1 tbsp rose water
- Make ready 1 cup pomegranate arils
- Get Rose Syrup
- Make ready 1/2 cup lemon juice
- Take 1/3 cup rose water
- Prepare 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.
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