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Semolina and Pistachio Cake
Semolina and Pistachio Cake
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Semolina and Pistachio Cake

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  • INGREDIENTS

    Semolina and Pistachio Cake with

  • NUTRITIONAL INFORMATION

    Semolina and Pistachio Cake with

  • HOW TO PREPARE

    Semolina and Pistachio Cake with

  • REVIEWS

    Semolina and Pistachio Cake with

  • 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

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  • Energy 903 Kcal
  • Protein 18 g
  • Carbohydrate 94 g
  • Fats 53 g
Source: https://www.nestledessertsarabia.com/recipe-details/semolina-and-pistachio-cake/170

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
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.
2
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.
3
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.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Semolina and Pistachio Cake with

  • 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

Like recipe? Add the ingredients to your basket and deliver to you.

NUTRITIONAL INFORMATION

Semolina and Pistachio Cake with

Source: https://www.nestledessertsarabia.com/recipe-details/semolina-and-pistachio-cake/170

  • Energy 903 (Kcal)
  • Protein 18 (g)
  • Carbohydrate 94 (g)
  • Total Fat 53 (g)
HOW TO PREPARE

Semolina and Pistachio Cake with

1
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.
2
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.
3
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.
REVIEWS

Semolina and Pistachio Cake with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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