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Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pistachio and rose water semolina cake. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pistachio and Rose Water Semolina Cake is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Pistachio and Rose Water Semolina Cake is something that I have loved my whole life. They are nice and they look wonderful.

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

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

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

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.

So that is going to wrap this up with this exceptional food pistachio and rose water semolina cake recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!