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Pistachio & Rosewater Semolina Cake


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Ingredients

Pistachio & Rosewater Semolina Cake

  • 115 g pistachios, plus extra chopped pistachios to serve
  • 115 g almond meal
  • 115 g semolina
  • 11/4 level teaspoons baking powder
  • 1/2 level teaspoons ground cardamom
  • 300 g unsalted butter, chopped, softened
  • 115 g caster sugar
  • 4 eggs, free range
  • 1 --- lemon, zested
  • 1 level tbsp lemon juice
  • 1 level tsp rosewater essence
  • 1/2 level tsp vanilla extract
  • 125 g raspberries
  • --- icing sugar, dusting
  • 200 g crème fraiche
  • 57 g caster sugar
  • 40 g lemon juice
  • 1 level tsp tsp rosewater essence
  • 6
    55min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Process pistachios until finely ground.
  2. Transfer to a bowl and stir in almond meal, semolina, baking powder and cardamom.
  3. Insert butterly whisk and process butter and sugar in until smooth and creamy.
  4. Add eggs, one at a time, and process briefly until just combined.
  5. Fold in nut mixture, zest and lemon juice, rosewater and vanilla until just combined.
  6. Spread batter into pan and smooth the surface.
  7. Bake for 35-40 minutes or until golden and cooked when tested with a skewer.
  8. To make the syrup, stir sugar, lemon juice and rosewater in a small saucepan over medium heat until sugar dissolves. Simmer for 5 minutes or until slightly thickened. Remove from heat.
  9. Remove cake from oven and immediately drizzle with hot syrup. Sprinkle with extra pistachios and set cake aside in the pan to cool.
  10. To serve, remove cake from pan and cut into pieces. Top with raspberries and dust with icing sugar. Serve with crème fraîche.
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Tip

Grease a 18 x 28cm slice pan and line with baking paper.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Outstanding!!

    Submitted by CM16 on 15. May 2020 - 13:16.

    Outstanding!!

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