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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
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of 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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Accessories you need

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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