Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pistachio and rose water semolina cake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Pistachio and Rose Water Semolina Cake is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Pistachio and Rose Water Semolina Cake is something which I’ve loved my entire life.

Combine pistachios and cardamom in a food processor. Process until the nuts are finely ground, then transfer to a bowl. Add almond meal, semolina, baking powder and salt. Put the cardamom seeds and pistachios in a food processor and grind to a powder.

To get started with this recipe, we have to first prepare a few components. You can have pistachio and rose water semolina cake using 36 ingredients and 27 steps. Here is how you can achieve that.

The ingredients needed to make Pistachio and Rose Water Semolina Cake:

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

Add the almond meal, semolina, baking powder and salt. Place the butter and sugar in the bowl of an electric mixer with the paddle attachment. It's pistachio and rose water semolina cake. To me, this recipe represents what Ottolenghi stands for: unique ingredients, delicate flavor combinations, and some influence from foreign cuisines.

Instructions 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.

It's pistachio and rose water semolina cake. To me, this recipe represents what Ottolenghi stands for: unique ingredients, delicate flavor combinations, and some influence from foreign cuisines. I know I had to give this a go and I wasn't disappointed. I did cut down the sugar amount a little bit to adjust to my palate, and it still turned out pretty sweet. With this recipe, I want to.

So that’s going to wrap it up with this exceptional food pistachio and rose water semolina cake recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!