Saturday, April 2, 2011

Semolina and Pistachio Cake recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Semolina and Pistachio Cake Recipe. Enjoy tasty recipes and learn how to make Semolina and Pistachio Cake.


275 g butter, melted
1½ cups semolina or 275 g, coarse
2½ cups pistachio nuts or 375 g, peeled
½ cup sugar or 125 g
1 tablespoon rose water

For the kashta filling:
1 tin NESTLÉ® Sweetened Condensed Milk or 395 g
3 cups water or 750 ml
90 g corn flour
1 tablespoon rose water
1 tablespoon blossom water

For garnishing:
2 tablespoons icing sugar


Combine melted butter and semolina and set aside at room temperature for 6 hours. Pulse the pistachio with the sugar and rose water until finely ground but do not over process as the nuts will become oily. Add the pistachio mix to the semolina and mix well. Divide the mixture in half and shape into 2 × 26 cm rounds, on a tray lined with waxed paper. Chill until firm.

To prepare the kashta, combine the NESTLÉ® Sweetened Condensed Milk , water and corn flour in a saucepan. Bring to boil, stirring constantly, and cook until thick. Remove from heat and add the flavoured water, to taste. Cover the surface with plastic wrap and set aside to cool completely.

To assemble the recipe, line a 26cm spring form tin with plastic wrap, crossing at right angles and hanging down the sides. Place one of the pistachio and semolina rounds in the base of the tin, spoon over the cooled kashta and top with the remaining round. Refrigerate for 4 hours before serving, dusted with icing sugar.

Timing Facts
Preparation time :     30 minutes
Cooking time :     10 minutes
Resting time :     6 hours
Cooling time :     4 hours 

More Dessert Recipes:

Almond and Caramel Cookies
Stuffed Dates
Middle eastern fig pastries
Christmas cupcakes
Eish El-Saraya
Umm Ali Recipe

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