This orange pistachio cake with rose water is super juicy and tastes of the Orient. With ground cardamom and soft wheat semolina.
Course Cake
Cuisine Dessert
Keyword baking, Orange
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 1cake
Author Klaraslife
Ingredients
2eggs
70gof sugar
125gsoft butter
Zest of 2 organic oranges
5cardamom capsulesgrounded
60mlrose water
100mlof freshly squeezed orange juice
100gof flour
100gsoft wheat semolina
1tbspbaking powder
35gground pistachios
1handful of sliced almonds
syrup
150mlof freshly squeezed orange juice
80gof sugar
Instructions
Preheat the oven to 180 ° C. Grease a 20 cm springform pan and sprinkle with a some semolina. Mix the flour, semolina, baking powder and pistachios.
Beat the eggs, sugar, orange zest and cardamom until fluffy in a mixing bowl.
Then add the butter. Now stir in the flour mixture, rose water and orange juice.
Pour the mixture into the mold, sprinkle with almond leaves and bake for 30 minutes.
Meanwhile prepare the syrup.
Bring the juice to the boil with the sugar and let it boil for 15 minutes. Put aside.
Take the finished cake out of the oven and let it cool for 5 minutes. Pour the syrup evenly over the top, let it soak in and then remove the cake from the mold.