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Rosewater Pistachio Semolina Cake 

Ingredients
My birthday special Delicious cake 2020
  • Pistachios, shelled, finely ground in food processor with cardamom seeds-150g
  • Unsalted organic Butter, softened to room temperature-300g
  • Almond powder -120g(You can also make almond powder at home by blending in food processor) 
  • Rose water-2 tbsp
  • Eggs-4 large ,lightly beaten
  • Baking powder-1 tsp and 1/4
  • Salt-1/4 tsp
  • Vanilla extract-1/2 tsp 
  • Cardamom pod seeds-8
  • Ground cardamom powder-1/2 tsp
  • Caster sugar-310g
  • Semolina-170g fine grade
  • pistachios-20g roughly chopped and you also need 20g pistachios powder for decoration on top of the cake .Please keep it ready
  • Lemon juice fresh-1 tbsp
  • Zest of one lemon-2 tbsp
  • Please keep one or two fresh rose flowers if you can buy to decorate beautiful pistachios cake after baking and roughly chopped pistachios 10g and pistachios powder for cake decorating (dry rose petals are optional)
  • You will need 23cm (9in) springform cake tin,
  • Food Processor
  • Baking paper
  • Butter-1 to 2 tsp melted to spread in side the tin
  • Baking time is 45-50 minutes,
  • preheat oven 160 degrees Celsius
  • Gas mark-3
  • Serve-10 to 15 slices
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Presentation plate
Rosewater syrup
  • Fresh lemon juice-60ml
  • Freshly squeezed orange -60ml
  • Rosewater-50ml
  • caster sugar-80ml
  • Saffron -1/2 tsp
  1. About 10 minutes before the cake is done.
  2. Prepare the warm rosewater syrup.
  3. Add the lemon, orange juice, rosewater, caster sugar and saffron to a small saucepan.
  4. Bring to a boil over medium  heat, while stirring constantly.
  5. Once the syrup is boiling ,remove it from the heat switch off the flame.
Rosewater cream
Important note the cake must cool down before you add rosewater cream on top 
  1. Take a bowl add in Greek yoghurt, crème fraiche ,icing sugar mixture ,rosewater, saffron(only add saffron if you want nice natural colour to yoghurt or keep it white its your choice ) mix all together well .once you mix it keep in fridge.
  2. Please keep it in fridge only until you need it .
  3. Have it with cake on side while you enjoying the slice or add on top of the cake.
  4. Only once it completely cool down and garnish with roughly chopped pistachios and rose petals.
  • Greek yoghurt-100g
  • Crème fraiche-100g(optional)
  • Icing sugar mixture- 3 tbsp
  • Rosewater-1 tsp
  • Saffron-small pinch
  • Pistachios powder -1 tsp
Method:
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  1. Preheat the oven to 160 degrees .Grease the base  and sides of the tin ,then line both the base and sides with baking paper.
  2. Blend 150g 0f pistachios and fresh 6 cardamom pods seeds in your food processor into the powder and keep it ready .
  3. Add the softened butter, caster sugar ,vanilla extract, lemon zest into food processor bowl. Beat together on medium speed until the mixture is pale ,thick and fluffy.
  4. Gradually add the eggs, beating well after each addition. don't worry if the batter looks like it has split at this stage.it will be ok.
  5. Transfer the mixture into a bowl .keep it on side.
  6. Now mix the ground pistachios, almond powder, semolina, baking powder and salt in a different bowl and mix well .keep it on side
  7.  Now fold the wet and dry ingredients slowly taking lots of care be very gently .
  8. Add the lemon juice, rose water gently fold together once more(the cake batter is quite thick)
  9. Scoop the cake batter into the cake tin. spread right to the edges of the pan and level the top.
  10. Check the oven has reached the correct temperature. place the cake tin on the middle rack of the oven and bake for 45-50 minutes. The cake is done when the top springs back when lightly touched in the centre. a skewer inserted into the middle should comes out bit oily but with no sticky crumbs attached.
  11. Just about 10 minutes before the cake is done, prepare the warm rosewater syrup .Add the juice, rosewater and caster sugar to a small sauce pan. Bring to a boil over medium heat ,while stirring constantly. Once the syrup is boiling, remove it from the heat.
  12. Remove cake from the oven and leave it the right way up in the cake tin.
  13. Immediately pour the warm syrup evenly over the cake .It might look a lot syrup. but it works out fine.
  14. Scatter chopped pistachios ,almonds that been fried in 2 tsp of butter ,leave the cake in the tin while it cools.
  15. Just before serving you can add rose petals to the cake .
  16. Fragrant cake flavoured with rosewater and crushed pistachios, topped with almond, pistachios ,rose petals .its a amazing wow divine looking cake with delicious taste .your family will love you for life.
My birthday special stunning looking cake. that I made at home to my loving family. The smell of cardamoms while its baking is wow.
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