Pistachio and Rosewater Semolina Cake

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

Rosewater cream

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)

1 eggwhite

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. 


Louise’s Wicked Chocolate Cake

So I made this on Thursday for a teacher at my school, as I know (well more mum knows and told me so now I know) it to be a very good and simple mud cake recipe. I was very chuffed to hear that it was received very well by the photography class who had a presentation night that day. The recipe, was actually created by Pat Rafter’s sister Louise, and according to Pat the cake is “the best in the world.” Anyway, here is Louise’s recipe:


125g butter, at room temperature

275g (1 1/4 C) caster sugar

2 eggs

100g (2/3 C) plain flour

100g (2/3 C) S.R flour

35g (1/3 C) cocoa powder

125mls (1/2 C) sour cream

185mls (3/4 C) water

Crushed macadamia’s or grated chocolate (optional) to decorate

Chocolate cream icing

200g dark chocolate 

160mls (2/3 C) thickened cream


1. Preheat oven to 180 degrees. Brush a 23cm round cake pan with melted butter to grease and then line the base with non-stick baking paper.

2. Beat the butter and caster sugar in a large mixing bowl with an electric heater until light and creamy. Add the eggs one at a time, beating well after each addition.

3. Sift together the plain flour, self raising flour and cocoa. Combine sour cream and water in a jug.

4. Use a large metal spoon to stir the flour mixture into the butter mixture, alternating with the sour cream mixture, in 2 batches, until well combined.

5. Pour the mixture into the cake pan and bake for 50 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool cake in pan.

6. To make the icing, combine chocolate and cream in a heat-resistant bowl and stir over simmering water until chocolate melts and mixture is well combined. 

7. Transfer cooled cake to a plate. Pour icing over cake and decorate with lacadamias or grated chocolate, if desired.
Now I know I’ve made cakes a fair bit lately, so hopefully after the HSC there will be some variety on here, but I’ve only had time to bake cake orders, as the HSC is quite demanding unfortunately. 

Qupcakes (It’s pronounced cupcakes)

As I haven’t posted in a while, I thought I’d just write about what I’ve been up to this term. So, a group of students, a lady named Paula, who works at the southern regional business centre, and I have started a cupcakes business that’s all about Queanbeyan, hence the Q in the name. We’ve been making cupcakes on a weekly basis and selling them to our captive market; students at my school. The recipe is one we found online and is referred to as the ‘ultimate cupcake’, which may have something to do with the fact that’s full of vanillery goodness. Anyway, if you’d like to give the recipe a go after my spiel the link is as follows: http://www.cupcakeproject.com/2011/09/lbest-vanilla-cupcake-recipe.html

As for the icing, we just use a simple buttercream, as you tend not to be able to go wrong there. 

Caramel Mudcake 

This is the second time I’ve made this mudcake, and it worked out far better than the first time (it sunk in the middle and was most depressing). This is however, the first time I’ve ever attempted to write words on a cake, and seeing as it was being made for a paying customer, I was pretty nervous. In saying that, I’m pretty pleased with the results. Anyway, I’ll stop my blabbing and write out the recipe, which is from taste.com. 


Melted butter, to grease
200g butter, cubed

200g white chocolate (Nestle brand), chopped

200g (1 cup, firmly packed) dark brown sugar

180ml (3/4 cup) hot water

1 tablespoon golden syrup

2 teaspoons vanilla essence

2 eggs, at room temperature

150g (1 cup) plain flour

150g (1 cup) self-raising flour


Step 1

Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter. Line base and side with non-stick baking paper.

Step 2

Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan. Stir over medium-low heat with a wooden spoon for 5 mins or until chocolate melts and mixture is smooth. Set aside for 20 mins to cool.

Step 3

Add eggs, 1 at a time, beating well after each addition. Sift combined flours over chocolate mixture and stir with a wooden spoon until well combined.

Step 4

Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean. Stand cake for 20 mins before turning onto a wire rack to cool. 

Here is the link, should you want it: http://www.taste.com.au/recipes/caramel-mud-cake/ba48c9c7-9821-44e0-a336-8ce0e1488b9f

As for the icing, I used a Martha Stewart ganache recipe. Here is the link: http://www.marthastewart.com/865175/ganache

I will also write it out for those who aren’t Americans.


230g semisweet or bittersweet chocolate

1 cup thickened cream


1. Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.

2. Bring cream just to a boil over medium-high heat. Pour over chocolate. Let stand for 10 minutes (don’t stir — doing so will cool the ganache too quickly, making it grainy). 

3. Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.

4. Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.

5. Place the cake on a wire wrack over a baking tray, and pour over the ganache in a circular motion. Tap the baking tray to encourage the ganache to cover the sides of the cake. If the ganache does not cover the sides completely, use a small palette knife to patch up any areas that aren’t iced. 

I just added that bold bit at the end, as I’ve actually meshed two recipes. As for the blue writing in icing I just used Queen’s writing icing. 

Bread and Butter Pudding 

So this is the second bread and butter pudding I’ve made. This one is more indulgent than the last, containing oodles of cream and butter. As for the taste, the excess amounts of fat certainly pays off. The recipe is from taste.com but I’ll write it out below as well as the link. 


4 eggs
1/4 cup caster sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 cups milk
300ml pure cream
8 thick slices white bread, crusts removed
40g butter, softened
1/2 cup sultanas

2 tablespoons demerara sugar

Vanilla ice-cream, to serve


Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 17cm x 28cm (base) baking dish. Whisk eggs, caster sugar, vanilla, cinnamon, milk and cream in a bowl.

Step 2

Spread both sides of each bread slice with butter. Cut each slice in half diagonally. Arrange half the bread in rows in prepared dish. Sprinkle with half the sultanas. Repeat with remaining bread and sultanas.

Step 3

Pour egg mixture over bread. Sprinkle with demerara sugar. Bake for 30 to 35 minutes or until golden and set. Serve with ice-cream.

I followed the recipe to the letter and it worked very well. They only thing I did that wasn’t mentioned in the recipe is heat the butter slightly in a microwave, then again that wouldn’t be necessary if it wasn’t so darn cold. I also used salted butter rather than unsalted butter, as it enhances the flavour of the pudding, and fruit toast crusts rather than white bread, purely because that’s what needed using up. 

Here is the link: http://www.taste.com.au/recipes/bread-butter-pudding-7/9d7ab7b6-95ba-4fc4-ac3d-5500c882480b

Chocolate Mousse Cake

I find the idea of this cake very intriguing, I mean who would have thought you could turn Mousse into a cake?! The best part is it actually works, and quite well at that. I had no issues with this recipe, however there were a few parts that were a bit vague and could use some clarification. I will write anything I think needs to be there in bold. You’ll also see that the recipe calls for sorbet, chocolate and mascarpone for decoration. I thought this was a bit of overkill so I just made the cake. I would have made the mascarpone, but as I made it for a friend’s birthday, which we celebrated at school, I didn’t think melted cream would go down well.

So here it is:


500g dark chocolate
2 tablespoons golden syrup

125g unsalted butter

4 eggs

1 tablespoon caster sugar

1 tablespoon plain flour, sifted

Melted chocolate, to decorate

Chocolate sorbet, to serve

Coffee Mascarpone 

200g mascarpone cheese

2 tablespoons instant coffee

2 tablespoons pure icing sugar


Step 1

Preheat oven to 220°C. Grease and line the base and sides of a 20cm round spring-form cake pan with non-stick baking paper.

Step 2

Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water on low heat. Set aside to cool slightly.

Step 3

Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and allow to cool. Transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).

Step 4

Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.

Step 5

To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.

Step 6

Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
For the original recipe go to:

Baklava (Kol Wa Shkor) 

So this is the first time I’ve ever dared to attempt baklava, and I’m very pleased with the result. This is kind of a cheats version, as it uses pre-made phyllo pastry, but it still tastes as baklava should and is relatively simple to make. The recipe comes from my sweet Middle East cookbook, and is written as follows;



1 1/3 C (200g) hulled unsalted pistachios

1/2 C (100g) superfine sugar

1 Tbsp orange blossom water

1 Tbsp rose water
12 sheets phyllo pastry, each measuring 18 by 32 cm

5 Tbsp unsalted butter, melted

6 Tbsp (90ml) fragrant sugar syrup 

Fragrant Sugar Syrup

2 C (400g) superfine sugar

1 1/2 tsp freshly squeezed lemon juice

1/2 C (120ml) water

1 Tbsp rose water

1 Tbsp orange blossom water


Fragrant Sugar Syrup (makes about 1 1/2 cups)

  1. Put the Sugar, lemon juice, and water in a saucepan and place over medium heat. Bring to a boil, stirring occasionally to help the sugar dissolve. Boil for 3 minutes, and then add the rose water and orange blossom water. Mix well and remove from the heat. Let cool before using. Store in the refrigerator for up to 2 weeks. Bring to room temperature before using.


  1. Preheat the oven to 200 degrees celcius. Butter a medium baking dish measuring about 18 by 32 cm and 3cm deep.
  2. To make the filling: Coarsely grind the pistachios in a spice grinder or small food processor and transfer to a mixing bowl. Add the sugar, orange blossom water, and rose water; mix well. Set aside.
  3. Spread one sheet of phyllo pastry over the bottom of the prepared baking dish. Brush with melted butter. Lay another sheet over the first and brush with more melted butter; repeat with the additional four sheets, brushing each with butter for a total of six layers of phyllo. Spread the pistachio filling evenly over the pasty and cover with six more layers of phyllo, brushing each one with melted butter. Pour and leftover butter over the pastry.
  4. Cut the pasty into 5 cm squares or into thin rectangles about 5cm long and 2cm wide.
  5. Bake until crispy and golden, 15 to 20 minutes. Remove from the oven and let sit for a minute of two before pouring he sugar syrup all over the pastry. Store in an airtight contaminated at room temperature for up to 2 days.

The only difficulties I had while making this involved taking the baklava out of the baking dish, but I found using a serrated knife and a spatula to lift pieces out made it easier.