Step-by-Step Guide to Make Any-night-of-the-week 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. Firstly rosewater which is my all time favourite flavouring, ground almonds and pistachios, lemon, and the surprising addition of semolina. If you live in South Africa, be warned, pistachios are crazy expensive, so this is a costly cake to make, but I still feel it is worth every cent.

Serve up this exquisite cake at your next get-together as a wonderful finale to a meal. In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh. Rose flavouring and pistachios have a wonderful synergy going on; the subtle, creamy flavour of this green nut complements the sharp, floral and musky rose extremely well. You can cook Pistachio and Rose Water Semolina Cake using 36 ingredients and 27 steps. Here is how you cook that.

Ingredients of Pistachio and Rose Water Semolina Cake

  1. Prepare of Candied Edible Flowers.
  2. You need 1 of large egg white.
  3. It’s 40 of pesticide free flower petals.
  4. It’s 2 tbsp of granulated sugar.
  5. It’s of Cake Topping.
  6. It’s 1/4 cup of pistachios.
  7. It’s 1/4 cup of almonds.
  8. Prepare 2 of cardamom pods.
  9. It’s 3 tbsp of cane sugar.
  10. Prepare 1 tbsp of salt.
  11. You need 1 tbsp of unsalted butter.
  12. Prepare of Cake.
  13. You need 3 of cardamom pods.
  14. Prepare 1 cup of shelled pistachio kernels.
  15. It’s 1 cup of almonds.
  16. Prepare 1 cup of semolina.
  17. Prepare 2 tsp of baking powder.
  18. It’s 1 tsp of baking soda.
  19. You need 1/2 tsp of salt.
  20. It’s 1 1/3 cups of unsalted butter, room temp.
  21. Prepare 1 2/3 cups of cane sugar.
  22. Prepare 4 of large eggs, separated.
  23. It’s of zest of 2 medium or 1 large lemon.
  24. You need 2 tbsp of freshly squeezed lemon juice.
  25. Prepare 2 tbsp of rose water.
  26. You need 1/2 tsp of vanilla extract.
  27. It’s of Rose Cream.
  28. You need 2 cups of heavy cream.
  29. It’s 1 cup of home made creme fraiche (see separate recipe).
  30. Prepare 1 tbsp of cane sugar.
  31. Prepare 1 tbsp of rose water.
  32. Prepare 1 cup of pomegranate arils.
  33. It’s of Rose Syrup.
  34. Prepare 1/2 cup of lemon juice.
  35. It’s 1/3 cup of rose water.
  36. Prepare 1/2 cup of cane sugar.

Let's quickly take a look at a couple of things we need to know for this cake. Rose Water in our Semolina Cake. Try our easy to follow pistachio & rosewater semolina cake recipe. Process pistachios in a food processor until finely ground.

Pistachio and Rose Water Semolina Cake step by step

  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 you're 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..

Transfer to a bowl and stir in almond meal, semolina, baking powder and cardamom. Candied rose petals make for a gorgeous presentation, but the chefs say you can buy dried rose petals (available at Asian or Middle Eastern grocers) or omit them altogether. If you are using rose petals, make sure they haven't been sprayed with pesticides. 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.