Easiest Way to Prepare Award-winning Pistachio and Rose Water Semolina Cake

Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Award-winning Pistachio and Rose Water Semolina Cake. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Pistachio and Rose Water Semolina Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pistachio and Rose Water Semolina Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pistachio and Rose Water Semolina Cake is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can have Pistachio and Rose Water Semolina Cake using 40 ingredients and 27 steps. Here is how you can achieve it.

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. Seen here without the rose cream and pomegranate topping.

Ingredients and spices that need to be Take to make Pistachio and Rose Water Semolina Cake:

1. Candied Edible Flowers
2. 1 large egg white
3. 40 pesticide free flower petals
4. 2 tbsp granulated sugar
6. Cake Topping
7. 1/4 cup pistachios
8. 1/4 cup almonds
9. 2 cardamom pods
10. 3 tbsp cane sugar
11. 1 tbsp salt
12. 1 tbsp unsalted butter
14. Cake
15. 3 cardamom pods
16. 1 cup shelled pistachio kernels
17. 1 cup almonds
18. 1 cup semolina
19. 2 tsp baking powder
20. 1 tsp baking soda
21. 1/2 tsp salt
22. 1 1/3 cups unsalted butter, room temp
23. 1 2/3 cups cane sugar
24. 4 large eggs, separated
25. zest of 2 medium or 1 large lemon
26. 2 tbsp freshly squeezed lemon juice
27. 2 tbsp rose water
28. 1/2 tsp vanilla extract
30. Rose Cream
31. 2 cups heavy cream
32. 1 cup home made creme fraiche (see separate recipe)
33. 1 tbsp cane sugar
34. 1 tbsp rose water
35. 1 cup pomegranate arils
37. Rose Syrup
38. 1/2 cup lemon juice
39. 1/3 cup rose water
40. 1/2 cup cane sugar

Instructions to make to make Pistachio and Rose Water Semolina Cake

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.

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