Ingredients
Cake
- 3 cardamom pods
- 150 grams shelled pistachios
- 100 grams almonds
- 170 grams fine semolina
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 300 grams unsalted butter, cubed and room temperature
- 330 grams caster sugar, (or make your own)
- 4 eggs
- zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons Rosewater
- 1/2 teaspoon vanilla extract
Syrup
- 100 grams lemon juice
- 80 grams Rosewater
- 100 grams caster sugar, (or make your own)
Topping
- extra chopped pistachios
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
- Preheat oven to 160°C. Grease a 23cm springform cake tin with butter and line base and sides with baking paper.
- Use the flat side of a large knife to crush open the cardamom pods and release the seeds. Place the seeds in the TM bowl and discard the shells.
- Add pistachios and almonds to the TM bowl and mill 6 seconds/speed 7.
- Add semolina, baking powder and salt to the TM bowl with the milled nuts. Combine 15 seconds/speed 2
"Counter-clockwise operation" . Transfer to a large bowl and set aside. - Add butter and sugar to TM bowl and mix 20 seconds/speed 7.
- With the TM running at speed 5, add eggs one at a time through the lid.
- Add butter mixture to the dry ingredients and fold through by hand, taking care to not overmix.
- Fold in the lemon zest, juice, rosewater and vanilla by hand and then scrape the batter into the greased and lined tin.
- Bake in the oven until a skewer inserted comes out clean but oily, about 55-60 minutes
- 5 minutes before the cake is due out of the oven, place all syrup ingredients in the TM bowl and heat 5 minutes/90°C/speed 2.
- Once the cake is out of the oven, immediately pour all of the hot syrup over the cake and sprinkle with extra chopped pistachios. Sit in the tin until cool. Serve with cream or ice-cream.
Tip
This recipe is adapted from Yotam Ottolenghi's Pistachio and Rose Semolina Cake that was featured on MasterChef Australia 2017. You can find the original recipe on the MasterChef Australia website.
You can replace rosewater with a 2:1 ratio of water and rosewater essence.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.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!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
Wow, this cake is easy and delicious. I didn't have rosewater so I used Fleur de Sicilia (a citrus/vanilla combo). It's dense and a bit grainy from the nuts (maybe I didn't blitz long enough) but that just adds to the complex flavors. I also didn't make the glaze because it was plenty sweet without it. Next time I will cut down the amount of sugar. Give it a go, you won't be sorry.
Are you sure to delete this comment ?