100gground pistachios(you could ground almonds instead)
1tspbaking powder
seeds of 12 green cardamomsground
240gsalted butter
240gcaster or granulated sugar
4large eggs
2Tbsprose water
Rose Syrup
125mlwater
200gwhite sugar
1Tbsprose water
Decoration/Garnish
60gpistachios, ground
a handful dried rose petals or buds
Instructions
Preheat the oven to 180˚C/160˚C Fan/350˚F.
You will need a 20cm (8") round cake tin. Grease and line it as required. Mine doesn't need lining, just greasing. Set aside.
Place the semolina, ground almonds, baking powder and ground cardamom seeds in a large bowl, mix and set aside.
Cream the butter and sugar for 1 whole minute until pale and light in texture. If your mixer has lots of speeds and you are using the highest, you can reduce that down to 30 seconds.
Add the eggs one at a time, along with a tablespoon of the semolina mix with each egg. Beat at high speed for a good 30 seconds between each addition. Adding flour with your egg, or in this instance, semolina and almonds, will stop the eggs from curdling. I do this for all my cakes. If your batter does curdle, it doesn't matter, your cake will still be fine, if just marginally different in texture.
After the last egg has been beaten in, add the rose water, beat for 10 seconds, then add the rest of the semolina/almond mix and beat gently until it's all fully mixed in.
Pour your cake batter into your prepared tin and bake for 1 hour. If your oven runs hot, check it at the 55 min mark.
When the cake is done
When the cake is done (insert a cake tester), take it out and place on a cooling rack or trivet.
Very slowly, while the cake is still very hot, pour the rose syrup all over the cake, a little at a time to allow the syrup to be absorbed. The cake will have a slight dome shape, so pay extra attention to soaking the middle, maybe a tablespoon at a time. Poke holes with a cocktail stick, if you like.
Leave the cake to cool in the tin for about an hour. Take it out at the end of the hour and if you are filling it with icing, wait for 2 more hours to allow it to come to room temperature.
Just before cutting and serving, scatter the ground pistachios generously all over, and follow with some dried rose petals.
Rose Syrup
While the cake is baking, let's make our rose syrup. Place the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar.
Lower the heat right down and simmer for 5 minutes.
Then turn the heat off and leave it on the hot hob.
Wait 5 minutes, then stir in the rose water.
Notes
Total time does not include waiting for the cake to cool down.
The calories content can be reduced by omitting the buttercream