Hanukkah Recipe Book

PISTACHIO
ROSE
CAKE
1/4 cup plus 1 tbsp unsalted room
1
butter, cubed, plus more for
temperature
pan
greasing
teaspoon ground cardamom
1/2
cup plus 4 tablespoons shelled unsalted
1
pistachios
cup almond meal
1
cup plus 3 tbsp fine semolina flour
3/4
1/4 teaspoon baking powder
1
teaspoon Kosher salt
1/4
1/2 cup granulated sugar
1
large eggs lightly beaten
4
teaspoon lime zest
1
tablespoon lemon juice
1
tablespoons rosewater
3
teaspoon vanilla extract
1/2
oven to 350F. Grease bottom and sides of
Preheat
9-inch springform pan/or round cake pan with
a
Line bottom and sides with parchment
butter.
Set aside. Place 1 cup pistachios and
paper.
powder in a high-speed blender/food
cardamom
and blitz until finely ground. Transfer to a
processor
mixing bowl. Add ground almonds, semolina,
large
powder, and salt. Mix together and set
baking
Using an electric mixer, cream butter, and
aside.
until fluffy, in another bowl. Slowly add eggs 1
sugar
a time and continue to mix until smooth and fully
at
Using a spatula, fold the dry
incorporated.
into the butter mixture, being careful not
ingredients
over mix. Fold in lemon zest, lemon juice,
to
and vanilla extract. Scrape batter into
rosewater
pan and level with a spatula. Bake for 55
greased
60 minutes, or until a wooden skewer inserted
to
the center of the cake comes out clean but oily.
into
rest for 10 minutes before removing from pan. To
Let
Orange Blossom Whipped Cream.
serve,
BY NADINE NELSON
INGREDIENTS
PREPARATION