Ottolenghi's Pistachio and Rosewater Semolina Cake

delicious.com.au

Ama_Di

3 cardamom pods, bruised, seeds reserved, pods discarded

1 cup (150g) pistachios, plus extra chopped pistachios to serve

1 cup (100g) almond meal

170g fine semolina

1 ¼ tsp baking powder

300g unsalted butter, chopped, softened

1 ½ cups (330g) caster sugar

4 eggs, lightly beaten

Finely grated zest of 1 lemon, plus 1 tbs lemon juice

2 tbs rosewater

½ tsp vanilla extract

subheading: ROSEWATER CREAM:

200g Greek yoghurt

200g creme fraiche

1 tbs icing sugar, sifted

1 tbs rosewater

subheading: SYRUP:

100ml lemon juice

⅓ cup (80ml) rosewater

½ cup (110g) caster sugar

subheading: CRYSTALLISED ROSE PETALS (OPTIONAL):

1 eggwhite

10g (about 40) edible red or dark pink rose petals (from gourmet food shops)

25g caster sugar

Directions at delicious.com.au

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