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Before you jump to Pistachio and Rose Water Semolina Cake recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Consuming Apples Is Good.

On TV plus in magazines everybody is telling you to eat an apple a day, even so, have you ever asked yourself why? This is something that many men and women live by and they also ensure their children are eating at least one apple a day. This particular thought can be found in country’s all around the world and people follow it as gospel with out ever finding out why they should eat an apple a day. In this post we are going to be examining apples to see if they really are a food which will help to keep you healthy.

Based on another study, apples may also have positive results on your brain. These studies showed that the ingredients in apples are able to help keep your brain cells from deteriorating with age. And due to this you will see that apples can actually help people avoid the symptoms of Alzheimer’s.

To conclude, I guess an apple a day definitely can keep the doctor away and now you know why. The benefits we covered are only a handful of of the benefits that eating apples can provide. It is possible to discover many more benefits for your health in relation to apples. When you go shopping again, don’t forget to purchase quite a few apples, their in the produce department. It can definitely help your health and wellbeing for short term as well as for the long haul.

We hope you got insight from reading it, now let’s go back to pistachio and rose water semolina cake recipe. You can cook pistachio and rose water semolina cake using 36 ingredients and 27 steps. Here is how you achieve that.

The ingredients needed to make Pistachio and Rose Water Semolina Cake:

1. Get Candied Edible Flowers
2. Take 1 large egg white
3. Provide 40 pesticide free flower petals
4. Provide 2 tbsp granulated sugar
5. Get Cake Topping
6. Take 1/4 cup pistachios
7. Get 1/4 cup almonds
8. Provide 2 cardamom pods
9. Use 3 tbsp cane sugar
10. Prepare 1 tbsp salt
11. Provide 1 tbsp unsalted butter
12. Take Cake
13. Prepare 3 cardamom pods
14. Take 1 cup shelled pistachio kernels
15. Use 1 cup almonds
16. Take 1 cup semolina
17. You need 2 tsp baking powder
18. Provide 1 tsp baking soda
19. You need 1/2 tsp salt
20. Prepare 1 1/3 cups unsalted butter, room temp
21. Take 1 2/3 cups cane sugar
22. Provide 4 large eggs, separated
23. Provide zest of 2 medium or 1 large lemon
24. You need 2 tbsp freshly squeezed lemon juice
25. You need 2 tbsp rose water
26. Prepare 1/2 tsp vanilla extract
27. Use Rose Cream
28. Prepare 2 cups heavy cream
29. Prepare 1 cup home made creme fraiche (see separate recipe)
30. Provide 1 tbsp cane sugar
31. Provide 1 tbsp rose water
32. Prepare 1 cup pomegranate arils
33. Use Rose Syrup
34. Use 1/2 cup lemon juice
35. Prepare 1/3 cup rose water
36. You need 1/2 cup cane sugar

Instructions to make Pistachio and Rose Water Semolina Cake:

1. Candied Rose Petals - Preheat oven to 200º
2. Laquer egg white on petal, sprinkle sugar on each side, place on baking sheet lined with silpat. Bake for 30 mins. Remove to cooling rack.
3. Cake Topping
4. In food processor, combine almonds and 1 tbsp sugar until fine. Reserve.
5. Roughly chop pistachios.
6. In small saucepan add butter over medium heat. When melted, add pistachios until coated.
7. In a small mixing bowl, add 2 tbsp sugar and 1 tbsp salt with 1 ramekin cardamom. Whisk together.
8. Toss pistachios until coated. In a fine sieve, gently shake and reserve.
9. Cake - Increase oven to 350º
10. Grease a 9 inch pan and line with parchment paper.
11. Pick through pistachios for any off color nuts. Roast all pistachios for 6 minutes. Set aside to cool.
12. Roast almonds for 7-8 minutes, set aside to cool.
13. Crack cardamom pods, 3 at a time, grind and reserve separately. (If you're obsessive/compulsive, you can cover the ramekin with plastic wrap so no flavor is lost.)
14. In food processor, grind 1 cup pistachios with 1 tbsp sugar until coarse, not fine. Repeat for 1 cup almonds.
15. Rub lemon peel with 1 tbsp sugar until fine.
16. Add pistachios, almonds, one ramekin cardamom, semolina, baking powder, and salt. Whisk until mixed and reserve.
17. Place butter and remaining sugar in bowl of an electric mixer with paddle. Beat on medium-high speed until combined.
18. Reduce speed to low. Add egg yolks one at a time, scraping the side of the bowl as necessary. Add rose water, lemon juice, and vanilla extract until just combined.
19. Pour mixture into a large mixing bowl.
20. Clean electric mixing bowl, whip egg whites until stiff peaks form.
21. Add dry ingredients to wet, fold together. Add 1/4 of egg white, mix with spatula until combined. Add 1/4 more egg white, folding. Add remaining 1/2 egg white, folding in more gently this time.
22. Add batter to pan, level with small offset spatula.Bake for 55-60 minutes, or until toothpick comes out clean.
23. Rose Syrup
24. You want the syrup to be warm when the cake comes out of the oven, so 10 minutes before the cake is ready, combine ingredients in a sauce pan, bring to a boil, stir so the sugar dissolves, and set aside.
25. As soon as the cake comes out of the oven, pour evenly over the top. Sprinkle with almond mixture and pistachios. Set on cooling rack to room temperature. Remove from pan. Add flowers. Serve with rose cream and pomegranate arils.
26. Rose cream
27. Whip heavy cream until stiff, adding sugar and rose water halfway through. Remove and fold in creme fraiche. Refrigerate until needed.

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