Steps to Make Any-night-of-the-week Pistachio and Rose Water Semolina Cake

Pistachio and Rose Water Semolina Cake.

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pistachio and rose water semolina cake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pistachio and Rose Water Semolina Cake is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Pistachio and Rose Water Semolina Cake is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook pistachio and rose water semolina cake using 36 ingredients and 27 steps. Here is how you cook it.

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

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

Steps 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..

So that’s going to wrap this up with this special food pistachio and rose water semolina cake recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!