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Pistachio and Rose Water Semolina Cake

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Pistachio and Rose Water Semolina Cake

Drenching a cake in syrup is very Middle Eastern, and keeps the sponge beautifully moist.

Preparation time:
45 minutes
Cooking time:
60 minutes
Total time:
1 hour 45 minutes 60 minutes 45 minutes
Serves:
 10

Ingredients

  • 3 cardamom pods, seeds only
  • 150g pistachios, shelled, plus extra to serve
  • 100g ground almonds
  • 1 tbsp rose water
  • 175g semolina
  • 1¼ tsp baking powder
  • ¼ tsp salt
  • 300g unsalted butter, at room temperature
  • 325g caster sugar
  • 4 medium eggs, lightly beaten
  • 1 unwaxed lemon, grated zest, plus 1 tbsp juice
  • 2 tbsp rose water
  • ½ tsp vanilla essence
  • Rose cream
  • 200g Greek yogurt
  • 200g crème fraîche
  • 1 tbsp icing sugar
  • 1 tbsp rose water
  • Rose petals
  • 40 unsprayed red rose petals
  • 1 egg white
  • 100g caster sugar
  • Syrup
  • 120ml lemon juice
  • 100ml rose water
  • 120g caster sugar

Method

  1. Grease a round, 23cm, loose-bottomed cake tin and line with baking parchment. Preheat the oven to 170°C/gas 3. Put the cardamom seeds and pistachios in a food processor and grind to a powder. Add the ground almonds, semolina, baking powder and salt; mix again briefly.
  2. Beat the butter and sugar until pale and fluffy. Add the egg in small amounts, incorporating it well. Fold in the mixed dry ingredients, then the lemon zest and juice, rose water and vanilla. Put it into the lined tin, level and bake for 50 minutes to 1 hour until a skewer comes out oily but dry.
  3. Meanwhile, put all the ingredients for the syrup in a small saucepan; bring to the boil to dissolve the sugar, then remove from the heat.
  4. Remove the cake from the oven; while it is still hot, spoon all but 4 tbsp of hot syrup over. Allow the cake to cool, then take out of the tin.
  5. Reduce the oven to 80°C/gas ¼. Dip the rose petals in egg white, shake off any excess and scatter over the sugar. Transfer to an oven tray lined with greaseproof paper. Bake for 30–45 minutes until crisp, turning halfway. Whisk together all the rose cream ingredients. Slice the cake and drizzle with the reserved syrup; serve with the cream and scatter over some chopped pistachios and the petals.

Drinks recommendation

Coffee with a spicy Middle Eastern note is perfect with this beautiful and exotic cake.

Comments and images

Average user rating 3 stars out of 5

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Rodwpb

Rodwpb 14 May 2008 20:29

This cake is a sure fire winner. I've had to make it 3 times in the last week to satisfy the demands of friends who loved it when they ate it at my home. I find the amount of rose water in the syrup a bit too much so I halved it and it was perfect for my taste. See how you go!!

Nedtrifle

Nedtrifle 02 May 2008 14:53

When it says Rose Water - what does that mean exactly. I've got Rose Water essence and I think 100ml of that would be rather over the top!

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3 stars out of 5

Average user rating Based on 41 ratings

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Nutritional Info

Typical values per serving:
Energy 757.0kcal
Sugars 51.1g
Fat 51.7g
Saturated Fat 25.0g
Salt 0.5g

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This recipe was first published on Waitrose.com in May 2008