Save to your scrapbook
Pistachio & rose water semolina cake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Drenching a cake in syrup is very Middle Eastern, and keeps the sponge beautifully moist.
Serves: 10
3 cardamom pods, seeds only
150g pistachios, shelled, plus extra to serve
100g ground almonds
175g semolina
1¼ tsp baking powder
¼ tsp salt
300g unsalted butter, at room temperature
325g caster sugar
4 Waitrose British Blacktail Free Range Medium Eggs, lightly beaten
1 unwaxed lemon, grated zest, plus 1 tbsp juice
1 tsp Nielsen-Massey Rose Water
½ tsp vanilla essence
ROSE CREAM
200g Greek yogurt
200g crème fraîche
1 tbsp icing sugar
½–1 tsp Nielsen-Massey Rose Water
ROSE PETALS
40 unsprayed red rose petals
1 Waitrose British Blacktail Free Range Medium Egg white
100g caster sugar
SYRUP
120ml lemon juice
1 tsp Nielsen-Massey Rose Water
120g caster sugar
Coffee with a spicy Middle Eastern note is perfect with this beautiful and exotic cake.
Typical values per serving:
Energy |
3167.288kJ 757.0kcal |
---|---|
Fat | 51.7g |
Saturated Fat | 25.0g |
Sugars | 51.1g |
Salt | 0.5g |
This recipe was first published in May 2008.
Average user rating