Pistachio rose lemon semolina cake by Layelle

Edit

Recipe's preparation

Cake Method (Has been made ion both TM5 AND TM6)

1. Grease a springform pan. Line with baking paper.
2. Place pistachios and chop 7 seconds/Speed 5. Press into prepared tin (leaving a little aside)
3.Place sugar, 4 drops of lemon e.o and zest of lemon and mill 20 seconds/speed 9.
4.Add softened butter and eggs ad mix 30 seconds/speed 5.
in the last 6 seconds, decrease to speed 4 and add milk.
5. Add Self Raising flour and Baking Powder. Mix 30 seconds/speed 5. Scrape Down bowl. Repeat if needed.
6.Add Semolina and stir in gently.
7. Pour cake mix over pistachio base and bake 160* fac forced for 35 minutes or until skewer comes out dry and cake is slightly browned.
8. Remove from oven and turn upside down onto a serving plate, ensuring pistachios are on top.
9. Scatter with reserved pistachios and pour over rose/lemon syrup.
10.Decorate with dried rose petals/roses.

Sugar Syrup

1 cup sugar
1/2 cup water
1/2 cup lemon juice
A dash of rose water
3 drops of lemon essential oil (e.o)

Place syrup ingredients in bowl, except for e.o
Cook 7 minutes/ 90*/speed 2. once cooled slightly add e.o and set aside.