French Semolina Cake With Pistachio Crème Anglaise Recipes

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PISTACHIO CREME ANGLAISE



Pistachio Creme Anglaise image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 3 cups

Number Of Ingredients 4

2 cups milk
6 egg yolks
1/2 cup sugar
1/2 teaspoon pistachio paste

Steps:

  • Pour milk in a large pan, and cook on high heat. When milk starts boiling, remove from heat. Put a large empty bowl and another one filled with ice the refrigerator. Pour egg yolks and sugar into an electric mixer and mix until it becomes thick and white. Leave aside. Put milk back on heat and bring to boil. Pour a little milk into egg and sugar mix whipping constantly. Pour into milk pan and cook at low temperature stirring constantly with a wooden spoon until firm consistency (about 5 minutes). Do not bring to boil. To check if creme is ready, rub your finger on the back of the spoon and if it leaves a trace, the creme is cooked. Add the pistachio paste. Put the bowl on ice to stop the cooking process. Cover and refrigerate for several hours.

SEMOLINA CAKE



Semolina Cake image

This is my family's favorite cake.

Provided by sapphireml

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
¼ cup semolina flour
1 teaspoon baking powder
1 ½ cups butter
¾ cup white sugar
10 eggs, separated
½ cup orange juice
2 tablespoons grated orange zest
2 teaspoons vanilla extract
2 tablespoons brandy
⅔ cup almonds, coarsely chopped
⅔ cup almonds, finely chopped
½ cup sliced almonds
1 tablespoon brandy

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
  • Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
  • Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
  • Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
  • Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

Nutrition Facts : Calories 482.9 calories, Carbohydrate 26.1 g, Cholesterol 216 mg, Fat 37.3 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 16.7 g, Sodium 252.3 mg, Sugar 14.6 g

PISTACHIO AND ROSE WATER SEMOLINA CAKE



Pistachio and Rose Water Semolina Cake image

Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that's only appropriate, for a cake adorned with rose petals. If you want to save time, however, you can do without the petals or use store-bought dried rose petals - the cake and cream are both special enough for those you feed to know you love them. If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied. The cake keeps well for up to five days, but the petals should be sprinkled over just before serving. And don't confuse rose water and rose essence: the difference is huge. You want to use rose water here, and in brazen amounts, but it's what makes the cake both distinct and delicious.

Provided by Yotam Ottolenghi

Categories     cakes, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 22

1 large egg white
About 40 medium pesticide-free red or pink rose petals (from about 2 roses)
2 tablespoons granulated sugar
1 cup/150 grams shelled pistachios, plus 2 tablespoons, finely chopped, for serving
1/2 teaspoon ground cardamom
1 cup/100 grams almond meal
3/4 cup plus 3 tablespoons/170 grams fine semolina flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups plus 1 tablespoon/300 grams unsalted butter (2 1/2 sticks plus 1 tablespoon), at room temperature and cubed, plus extra for greasing the pan
1 2/3 cups/330 grams granulated sugar
4 large eggs, lightly beaten
Finely grated zest of 1 lemon (about 1 teaspoon), plus 1 tablespoon lemon juice
2 tablespoons rose water (not rose essence)
1/2 teaspoon vanilla extract
3/4 cup/190 grams plain Greek yogurt
3/4 cup/200 grams crème fraîche
1 tablespoon confectioners' sugar
1 tablespoon rose water
1/2 cup/120 milliliters lemon juice
1/3 cup/80 milliliters rose water
1/2 cup/100 grams granulated sugar

Steps:

  • Heat oven to 200 degrees Fahrenheit/100 degrees Celsius. Line a baking sheet with parchment paper and grease a 9-inch/23-centimeter round springform pan and line with parchment paper.
  • Make the candied rose petals, if desired: Whisk egg white by hand until frothy. Then, using a small pastry brush or paintbrush, very lightly paint both sides of each petal with egg white; do this in a few small batches, brushing and then sprinkling the sugar lightly over both sides of each petal. Shake off excess sugar and lay petals on the lined baking sheet. Place in the oven for 30 to 45 minutes, until dry and crunchy, then set aside to cool.
  • Make the cake: Increase oven temperature to 350 degrees Fahrenheit/180 degrees Celsius.
  • Combine pistachios and cardamom in a food processor. Process until the nuts are finely ground, then transfer to a bowl. Add almond meal, semolina, baking powder and salt. Mix together and set aside.
  • Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fully combined, but take care not to overwork it; you don't want to incorporate a lot of air into the mixture. With the machine still running, slowly add eggs, scraping down the sides of the bowl a few times and making sure that each batch is fully incorporated before adding the next. The mixture will curdle once the eggs are added, but don't worry; this will not affect the end result.
  • Remove the bowl from the machine and add the dry ingredients, folding them in by hand and, again, taking care not to overmix. Next fold in lemon zest, lemon juice, rose water and vanilla extract and scrape the batter into the pan. Level with an offset spatula and bake for 55 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean but oily.
  • While the cake is in the oven, make the rose cream: Place all the ingredients for the cream in a bowl and whisk to beat everything together for about 2 minutes, until thick. Keep in the refrigerator until ready to serve.
  • Make the rose syrup: About 10 minutes before the cake comes out of the oven (you want the syrup to be warm when the cake is ready), place all the ingredients for the syrup in a small saucepan over medium heat. Bring to a boil, stirring so that the sugar dissolves, then remove from the heat. Don't worry that the consistency is thinner than you might expect; this is how it should be.
  • As soon as the cake comes out of the oven, drizzle all of the syrup over the top. It is a lot of syrup, but don't lose your nerve - the cake can take it! Sprinkle with finely chopped pistachios and set the cake aside in its pan to come to room temperature. Remove from pan and scatter rose petals over the cake. Serve immediately, with a generous spoonful of rose cream alongside. (The cake keeps well for up to 5 days in an airtight container. The rose petals should be sprinkled over just before serving.)

SEMOLINA PISTACHIO LAYER CAKE (BOHSALINI)



Semolina Pistachio Layer Cake (Bohsalini) image

Provided by May S. Bsisu

Categories     Dairy     Nut     Ramadan     Pistachio     Semolina     Chill

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, melted
1 1/2 cups coarse semolina
1 gallon whole milk
1/4 cup fresh lemon juice
3 tablespoons rose water
2 tablespoons orange-blossom water
1/2 cup sugar
2 1/2 cups unsalted pistachios
1/2 cup olive oil
1 cup pine nuts and/or peeled almonds (see tips, below)
1/2 cup powdered sugar

Steps:

  • Mix the melted butter and semolina in a medium bowl, and set aside at room temperature for at least 6 hours or as long as overnight.
  • Pour the milk into a large pot and bring it to a boil over high heat, stirring occasionally. When the milk rises to the top of the pot, stir in the lemon juice and remove the pot from the heat. Set it aside to cool until the milk separates, 10 to 15 minutes.
  • Pour the milk through a fine-mesh strainer into a bowl, stirring to release the whey. Discard the whey. Transfer the curds in the strainer to a large bowl. Stir in 2 tablespoons rose water and the orange-blossom water with a wooden spoon. The kashta should look like small-curd cottage cheese. Cover and refrigerate until ready to use. (Kashta will keep, covered and refrigerated, for up to 3 days.)
  • Combine the sugar, pistachios, and remaining 1 tablespoon rose water in a food processor and pulse until the mixture has the consistency of coarse sand. Add the pistachio mixture to the flour mixture, and using your hands, mix them together, breaking up the lumps until the mixture feels like damp sand.
  • Line a 9-inch springform cake pan with wax paper, using two pieces crossing at right angles and allowing lengths of paper to hang over the sides of the pan. Spoon half of the semolina mixture into the pan and smooth it out to the edges with the back of the spoon. Follow with all of the kashta, spreading it over the semolina in an even layer. Spoon the remaining semolina mixture on top and spread it out in an even layer. Fold the overhanging wax paper over the top, and press to smooth the semolina. Cover with plastic wrap and refrigerate overnight.
  • Pour the olive oil into a skillet that is large enough to accommodate the nuts in a single layer. Heat the oil over medium-high heat. Add the nuts, reduce the heat to low, and stir actively until they begin to darken slightly, about 1 minute (see Tips, below). Remove the pan from the heat, and use a slotted spoon to transfer the nuts to a paper towel-lined plate to drain. (Alternatively, dump the nuts into a medium-mesh sieve set over a container to catch the cooking oil.) Let them cool completely. (Fried nuts can be stored in a sealed container in the refrigerator or freezer for up to 3 months.)
  • One hour before serving, remove the cake from the refrigerator, invert it onto a serving plate, and release it from the pan. Sprinkle the powdered sugar on top: Hold a fine-mesh sieve over the cake, pour the powdered sugar into it, and gently tap the rim to release the sugar. Garnish with the nuts, and serve in wedges.

CREME ANGLAISE FOR CARAMEL-TOPPED SEMOLINA CAKE



Creme Anglaise for Caramel-Topped Semolina Cake image

Serve Dorie Greenspan's delectable creme anglaise with her Caramel-Topped Semolina Cake from her book "Around My French Table."

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 5

1 cup whole milk
1 cup heavy cream
6 large egg yolks
1/2 cup sugar
2 teaspoons pure vanilla extract

Steps:

  • Prepare an ice-water bath and set aside. Bring milk and cream to a boil in a heavy-bottomed saucepan over medium-high heat.
  • Meanwhile, in a medium bowl, whisk yolks and sugar together until well combined and slightly thickened. Slowly whisk in 1/3 of the hot milk mixture until egg mixture is slightly heated, then continue whisking remaining milk mixture into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring, until mixture is thick enough to coat the back of a spoon and reaches between 170 and 180 degrees on an instant-read thermometer.
  • Remove from heat and strain into a bowl; stir in vanilla. Place bowl in ice-water bath and stir to cool, about 20 minutes. Remove bowl from ice-water bath and cover; transfer to refrigerator for at least 24 hours and up to 3 days before using.

PISTACHIO CREME ANGLAISE



Pistachio Creme Anglaise image

Use this pistachio-flavored custard to make our meringue dessert, Ile Flottante.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 3/4 cups

Number Of Ingredients 5

4 large egg yolks
1/4 cup sugar
1 cup whole milk
3/4 cup heavy cream
3 tablespoons pistachio paste

Steps:

  • Whisk yolks and sugar in a bowl until pale and thick, about 4 minutes. Set aside.
  • Put milk and cream in a medium saucepan, and heat over medium heat until just about to simmer. Reduce heat to low. Whisk 1/3 cup milk mixture into yolk mixture; pour mixture back into pan. Whisk in pistachio paste. Raise heat to medium. Cook, stirring occasionally, until thick enough to coat the back of a wooden spoon, about 8 minutes.
  • Pour mixture through a fine sieve into a stainless-steel bowl set in an ice-water bath. Let stand until cold, stirring occasionally. Creme can be refrigerated in an airtight container up to 3 days.

FRENCH SEMOLINA CAKE WITH PISTACHIO CRèME ANGLAISE



French Semolina Cake with Pistachio Crème Anglaise image

I learned this recipe when I spent the summer in the kitchen of the Hotel Sofitel in Paris, some twenty-five years ago. Roland Durand, the chef, graciously accepted me as a stagiare, or apprentice, and I was able to work in all sections of the kitchen, including the butcher shop and bake shop. I love this cake for its texture, which is moist and rich-looking but very light, and for its versatility. It goes with so many different things, but it's also delicious all by itself. I like to dress it up with a Pistachio Crème Anglaise and some raspberries or tart cherries.

Yield makes 12 servings

Number Of Ingredients 15

3 cups milk
1 cup sugar
2/3 cup semolina flour
6 tablespoons butter, softened
2 whole eggs, plus 6 separated eggs
2 teaspoons pure vanilla extract
Pistachio Crème Anglaise
Fresh berries or cherries, for garnish, optional
1 cup shelled pistachios
2 cups milk
1/2 cup heavy cream
1/4 cup sugar
Pinch of salt
8 egg yolks
1/4 teaspoon almond extract

Steps:

  • Preheat the oven to 350°F. Butter and flour a 9- or 10-inch springform pan, and wrap the outside of the pan with foil (this will ensure that no batter leaks out during the baking process).
  • In a heavy-bottomed 2-quart saucepan, combine the milk with half the sugar and bring to a boil. Stir in the semolina and cook over low heat, stirring with a wooden spoon, until thickened (about 10 minutes). Stir in half the butter and the remaining sugar. Remove from the heat and cool, stirring now and then. Stir in the remaining butter, the whole eggs plus 6 yolks, and the vanilla. In an electric mixer fitted with a whisk, beat the egg whites until stiff but not dry, and fold by thirds into the semolina mixture. Pour the batter into the prepared pan. Place the pan in a larger baking dish and add warm water to reach about halfway up the cake pan. Bake for 1 hour. Test with a toothpick or skewer to see if the cake is set and the crumb is dry. Remove from the oven and water bath and cool completely before removing from the pan. Serve with the crème anglaise and fresh berries or cherries.
  • Toast the nuts in a 350°F oven for a few minutes to dry them out and loosen the skins. Wrap the nuts in a dish towel and rub off the skins (as much as possible). When the nuts are cool, grind them very finely. Place the nuts, milk, and cream in a small saucepan and bring just to the boiling point. Remove from heat, cover, and let steep for about 30 minutes. Strain through a fine strainer or cheesecloth and discard the nuts.
  • Using a 2-quart saucepan set over medium heat, whisk together the sugar, salt, and egg yolks. In a separate small saucepan, heat the pistachio milk just until it begins to boil, then whisk a small amount into the yolk mixture. Gradually add the remaining milk, stirring constantly. Continue to heat the mixture slowly, to just below the boiling point (but do not let it boil), until it thickens and coats the back of a wooden spoon. Remove the pan from the heat, stir in the almond extract, and continue to stir for a few minutes. Strain the custard into a bowl and set aside or refrigerate until ready to use. To serve, spoon a generous pool of the custard onto a small dessert plate and top with a slice of the cake.

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From benfurney.com


JUICY SEMOLINA, COCONUT AND PISTACHIO CAKE – THE FORWARD
2014-11-12 1½ cups water. 1½ cups sugar. 1 scant teaspoon ground cinnamon. 1) Preheat the oven to 350°F (180°C). 2) Combine the vegetable oil and half-and-half in a large bowl. 3) Combine the coconut ...
From forward.com


PISTACHIO & ROSE WATER SEMOLINA CAKE - WAITROSE
Grease a round, 23cm, loose-bottomed cake tin and line with baking parchment. Preheat the oven to 170°C, gas 3. Put the cardamom seeds and pistachios in a …
From waitrose.com


SEMOLINA CAKE - MIGLIACCIO DOLCE DI SEMOLINO - AN ITALIAN DISH
2018-03-25 1. Preheat oven to 350 degrees F and grease two 9-inch pie or tart pans. 2. In a large saucepan or dutch oven, add milk, cinnamon stick, sugar, strips of lemon peel and bring to a boil. 3. Once the milk mixture comes to a boil, remove from heat and using a sieve or slotted spoon, remove and discard the lemon peel. 4.
From anitaliandish.com


PISTACHIO CRèME ANGLAISE RECIPE | RECIPE | CREME ANGLAISE RECIPE, …
Chef Holiday Recipes Made EasyPlus: More Dessert Recipes and Tips Feb 10, 2020 - The almond extract, although optional, adds more rich, nutty …
From pinterest.com


LEMON, SEMOLINA AND PISTACHIO SYRUP CAKE - ITALY ON MY MIND
Heat oven to 175 degrees. Line and grease a 23 cm cake tin with a removable base. To make the syrup place all the ingredients in a small saucepan on medium heat, Stir until the sugar is dissolved. Simmer about 10 minutes until the liquid thickens into a …
From italyonmymind.com.au


CREME ANGLAISE — THE REDHEAD BAKER
2020-09-23 In a medium mixing bowl, vigorously whisk the egg yolks and sugar until thickened and light in color. Gradually whisk a quarter of the hot milk mixture into yolk mixture. Return the yolk/milk mixture back to the saucepan. Stir with a wooden spoon over low heat until custard thickens, about 5 minutes.
From theredheadbaker.com


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