PISTACHIO ROSE SEMOLINA CAKE


This Pistachio Rose Semolina Cake is such a beautiful union of cardamom, rosewater, almond and pistachio. Exquisite with a rose syrup drenching, this cake is meant to be lingered over and leisurely savored with a cup of tea or coffee for Mother's Day or any of your get togethers with family and friends.

INGREDIENTS

FOR THE CAKE

  • 1 1/4 cup plus 1 tbsp, 325 mL unsalted room temperature butter, cubed, plus more for greasing pan
  • 1/2 teaspoon ground cardamom
  • 1 cup plus 4 tablespoons shelled, unsalted pistachios
  • 1 cup 250 mL almond meal
  • 3/4 cup plus 3 tbsp, 225 mL fine semolina flour
  • 1 1/4 tsp 6 mL baking powder
  • 1/4 tsp 1 mL himalayan salt
  • 1 1/2 cup granulated sugar
  • 4 large eggs, lightly beaten
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp rosewater, not rose syrup
  • 1/2 tsp vanilla extract

FOR THE ROSE SYRUP

  • 1/2 cup lemon juice
  • 1/3 cup rosewater
  • 1/3 cup granulated sugar

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp rose water
  • pinch of cardamom
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INSTRUCTIONS

FOR THE CAKE:

  1. Preheat oven to 350F (180C).
  2. Grease bottom and sides of a 9-inch springform pan/or round cake pan with butter. Line bottom and sides with parchment paper. Set aside.
  3. Place 1 cup pistachios and cardamom powder in a high speed blender/food processor and blitz until finely ground. Transfer to a large mixing bowl. Add ground almonds, semolina, baking powder and salt. Mix together and set aside.
  4. Using an electric mixer, cream butter and sugar until fluffy, in another bowl. Slowly add eggs 1 at a time and continue to mix until smooth and fully incorporated.
  5. Using a spatula, fold the dry ingredients into the butter mixture, being careful not to over mix. Fold in lemon zest, lemon juice, rosewater and vanilla extract. Scrape batter into greased pan and level with spatula.
  6. Full instructions visit @savoryspin

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