Ottolenghi's pistachio and rosewater semolina cake
Pretty as a picture, and twice as tasty. You'll be making this cake again and again.
This recipe is an edited extract from Sweet by Yotam Ottolenghi and Helen Goh (published by Penguin, RRP $55).
What you need to know before you start
This recipe comes together in under 2 hours, plus additional time to allow to cool before serving. You’ll need a food processor, a stand mixer fitted with the paddle attachment, a 23cm springform pan, a whisk, an offset spatula, a saucepan and a large baking tray, if making the crystallised rose petals.
Why is this the best pistachio and rosewater semolina cake recipe?
A staple of many Middle Eastern households, this modern take on a traditional semolina cake is created by chef, restaurateur and food writer Yotam Ottolenghi. Famous for his simple recipes using easy-to-find ingredients that still pack a punch, this pistachio cake is a perfect example of his elegant Ottolenghi style.
This recipe heroes nutty pistachios, a fragrant rosewater cream and a rosewater syrup to create a pretty-as-a-picture cake that’s perfect as a show-stopping dessert for any occasion. If you prefer, the crystallised rose petals are optional. Feel free to leave them fresh and scatter as decoration to minimise your workload.
What does rosewater do to cake?
There are many variations of flavours you can add to semolina cakes, however, rosewater is an intrinsic part of Middle Eastern cuisine. This fragrant flavoured water enhances the sweetness of honey and sugar syrups, which match perfectly with a semolina cake.
What ingredients you’ll need
Cardamom pods: Cardamom adds a warm, aromatic spice that infuses the cake with a slightly sweet flavour that complements the floral notes of rosewater.
Pistachios: Chopped pistachios provide a rich, nutty flavour and a delicate texture that enhances the cake's richness while adding a beautiful green hue.
Almond meal: Almond meal brings moisture and a subtle, nutty depth to the cake, making it tender and slightly dense.
Fine semolina: Semolina creates a light, slightly grainy texture that adds structure and a delicate crumb to the cake.
Baking powder: Baking powder helps the cake rise, ensuring a light, airy texture.
Unsalted butter: Unsalted butter contributes a rich, creamy base.
Caster sugar: Caster sugar dissolves quickly, providing a fine sweetness that balances the nuttiness and spices of the cake and the rosewater syrup.
Eggs: Eggs provide structure and stability, binding the ingredients together and contributing to the cake’s moist texture.
Lemon: The zest and juice of a lemon add a zesty, fresh citrus note that brightens the cake and the rosewater syrup.
Rosewater: Rosewater infuses the cake with a fragrant, floral essence that gives it a delicate, perfume-like flavour. It’s also used in the syrup.
Vanilla extract: Vanilla extract provides a warm, sweet base note to the cake.
Greek yoghurt: Greek yoghurt adds tanginess and moisture to the rosewater cream, helping to tenderise the cake while balancing the sweetness with a creamy, smooth texture.
Creme fraiche: Creme fraiche brings a rich, slightly tangy flavour that enhances the creaminess of the cake.
Icing sugar: Icing sugar is used to dust the finished cake, adding a light, sweet finish.
Edible red or dark pink rose petals (optional): Rose petals add a beautiful fragrant aroma and visual interest to the cake. Generally speaking, the darker and bigger the petal, the stronger the flavour. Edible dried rose petals and buds are sold in supermarkets, if you don't have time to crystallise your own petals.
How do you make a pistachio and rosewater semolina cake?
This pistachio cake can be categorised into three components: the semolina cake, the rosewater cream and the rosewater syrup. Combined, these elements create an impressive dessert, ideal for afternoon tea or a post-dinner treat.
Begin the cake batter with the help of a stand mixer to make light work of your prep, being careful not to overwork, which will result in a dense cake. As the cake bakes, use this time to prepare the rosewater cream, setting the cream aside until you’re ready to serve. The rosewater syrup should also be made during this time, as the hot syrup is poured over the cake when it comes out of the oven. It’s important that both the cake and the syrup are hot at this stage, as this will help the cake to absorb the syrup.
How to store pistachio and rosewater semolina cake
You can make this cake up to 4-5 days in advance. Store in an airtight container in the fridge to ensure it doesn’t take on any other odours in your fridge. It can be served cold and straight from the fridge, at room temperature, or can be quickly heated in the microwave if you’d like it warmed up.
How to serve pistachio and rosewater semolina cake
Sprinkle the finished cake with pistachio nuts, icing sugar and rose petals, if you’re using them. Serve with the rosewater cream, and you can also add a scoop of vanilla ice cream, if you’d like to make it an extra generous dessert. If you prefer, you can make an orange blossom syrup instead of a rosewater syrup.
If you love Ottolenghi's pistachio and rosewater semolina cake recipe, try this
Try your hand at more Middle Eastern recipes here:
Ingredients (21)
- 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 1/4 tsp baking powder
- 300g unsalted butter, chopped, softened
- 1 1/2 cups (330g) Woolworths Essentials Caster Sugar
- 4 eggs, lightly beaten
- Finely grated zest of 1 lemon, plus 1 tbs lemon juice
- 2 tbs rosewater
- 1/2 tsp vanilla extract
Rosewater cream
- 200g Greek-style yoghurt
- 200g creme fraiche
- 1 tbs icing sugar, sifted
- 1 tbs rosewater
Syrup
- 100ml lemon juice
- 1/3 cup (80ml) rosewater
- 1/2 cup (110g) caster sugar
Crystallised rose petals (optional)
- 1 egg white
- 10g (about 40) edible red or dark pink rose petals (from gourmet food shops)
- 25g caster sugar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 80°C/60°C fan-forced. Grease a baking tray and line with baking paper. Grease a 23cm springform cake pan and line with baking paper.
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2.For the crystallised rose petals, if using, whisk egg white until frothy. In 2 batches, use a small pastry brush to very lightly paint over both sides of each petal with egg white, then sprinkle with sugar. Shake off excess sugar and arrange petals on the prepared tray. Bake for 30 minutes or until petals are dry and crunchy, then set aside to cool.
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3.Increase oven to 180°C/160°C fan-forced.
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4.To make the cake, place cardamom seeds and pistachios in a food processor and whiz until pistachios are finely ground. Transfer pistachio mixture to a bowl and add almond meal, semolina, baking powder and 1/4 tsp fine salt. Stir to combine.
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5.Place butter and sugar in a stand mixer fitted with the paddle attachment and beat until well combined (be careful not to overwork – you don’t want a lot of air in the mixture). With the motor running, slowly add egg, beating well. Fold through the pistachio mixture, then fold through lemon zest and juice, rosewater and vanilla until just combined. Spread batter into prepared pan and use an offset spatula to smooth the surface. Bake for 1 hour, or until a skewer inserted in the centre of the cake comes out clean but a little oily.
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6.Meanwhile, for the rosewater cream, place all ingredients in a stand mixer fitted with the whisk attachment and whisk to medium peaks. Cover and chill until needed.
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7.For the syrup, in the final 10 minutes of cake cooking, place all ingredients in a small saucepan over medium heat. Bring to the boil and stir until sugar dissolves. Remove from heat. As soon as the cake comes out of the oven, drizzle with hot syrup (it looks like a lot of syrup; the hot cake will absorb it). Sprinkle with extra pistachios and set cake aside in the pan to cool to room temperature.
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8.Remove cake from the pan and scatter with crystallised rose petals, if using, breaking some into pieces. Serve with rosewater cream.
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