So exciting news, other than the cake being a success, I’m getting a canon camera for Christmas so I can get a bit more flashy (pun intended) with my food photography. These photos were taken using a canon that was lent to me, so I could get used to using a camera that isn’t my IPhone. Anyway, back to the cake. I think this recipe is great, and a bit more interesting than your standard chocolate cake. It is very moist because of the syrup poured on it when fresh out of the oven, but not too dense or soggy. It’s served with a rosewater cream which helps cut through the sweetness and compliments the cake nicely. I had no troubles with this recipe, and no adjustments had to be made, so without further ado, here is the recipe from the delicious magazine:
3 cardamom pods, bruised, seeds reserved, pods discarded
1 cup (150g) pistachios, plus extra chopped to serve
1 cup (100g) almond meal
170g fine semolina
1 1/4 tsp baking powder
300g unsalted butter
1 1/2 cups (330g) caster sugar
4 eggs, lightly beaten
Finely grated zest of 1 lemon, plus 1 Tbsp lemon juice
2 Tbsp rosewater
1/2 tsp vanilla extract
200g Greek yoghurt
200g creme fraiche
1 Tbsp icing sugar, sifted
1 Tbsp rosewater
100ml lemon juice
1/3 cup (80ml) rosewater
1/2 cup (110g) caster sugar
Crystallised Rose Petals (optional)
10g (about 40) edible red or dark pink rose petals
25g caster sugar
1. Preheat oven to 80 degrees Celsius. Grease a baking tray and line with baking paper. Grease a 23cm springform cake pan and line with baking paper.
2. For the crystallised rose petals, if using, whisk eggwhite until frothy. In 2 batches, use a small pastry brush to very lightly paint over both sides of each petal with eggwhite, then sprinkle with sugar. Shake of excess sugar and arrange petals on prepared tray. Bake for 30 minutes or until petals are dry and crunchy, then set aside to cool.
3. Increase oven to 180 degrees. 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 of fine salt. Stir to combine.
4. 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 butter into prepared pan and use a palette knife 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.
5. 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.
6. 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 all the hot syrup. Set cake aside in the pan to cool to room temperature.
7. Remove cake from the pan and scatter with crystallised rose petals and extra pistachios. Serve with rosewater cream.
So, I did actually change the recipe slightly, only in the sense that I changed the step in which the pistachios are put on top of the cake, as it makes more sense to put them on after removing the cake from its pan.
I would have liked to do the rose petals, as I think they make for a lovely decoration, but they are quite hard to find. If you plan on doing this recipe, give yourself enough time to go to the gourmet food shops to find the petals.
Now that I’ve finished the HSC, I hope to be posting far more regularly.