Go Back

Pistachio, Rose Water, and Rhubarb Semolina Cake

yield: 1 2-inch cake
PRINT

Ingredients

  • 2 pounds rhubarb (see baker's notes)
  • 3 cardamom pods
  • 1 cup (5.35 ounces) shelled pistachios
  • 1 cup (3.5 ounces) Bob's Red Mill Super-Fine Almond Flour
  • 3/4 cup plus 3 tablespoons (6 ounces) Bob's Red Mill Semolina Flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups (10 ounces) unsalted butter, at room temperature
  • 1 2/3 cups (11.65 ounces) granulated sugar
  • zest of 1 medium lemon
  • 4 large eggs, at room temperature
  • 2 tablespoons rose water
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon pure vanilla extract

Instructions

  • Position a rack in the center of the oven and preheat to 350 (F). Generously spray the bottom and sides of a 9-inch springform pan with cooking spray and line the bottom with a parchment paper circle; spray the parchment as well.
  • Prepare the rhubarb (see baker's notes) and arrange as desired on the bottom of the pan.
  • Use a sharp knife to split 3 cardamom pods lengthwise. Scrape the seeds into the bowl of a food processor. Add 1 cup shelled pistachios and pulse until the nuts are finely ground and resemble a coarse meal. Pour into a medium bowl and add 1 cup Bob's Red Mill Super-Fine Almond Flour, 3/4 cup plus 3 tablespoons Bob's Red Mill Semolina Pasta Flour, 1 1/4 teaspoons baking powder, and 1/4 teaspoon kosher salt. Whisk to combine.
  • In the bowl of a stand mixer fitted with a paddle attachment, place 1 2/3 cups granulated sugar, 1 1/4 cup unsalted butter and zest of 1 medium lemon. Beat on medium-low for 2 to 3 minutes, or until just combined, using a rubber spatula to scrape down the bottom and sides of the bowl as needed. With the mixer on low, add 4 large eggs, one at a time, only adding the next egg when the previous one is incorporated, scraping down the bottom and sides of the bowl after every addition. With the mixer on low, add 2 tablespoons rose water, 1 tablespoon lemon juice, and 1/2 teaspoon vanilla extract, beating until just combined. Gradually add the dry ingredients (from the 4th step) and beat on low until just combined.
  • Pour the batter over the rhubarb and use an offset spatula to smooth it evenly across the pan. Bake for 60 to 70 minutes, or until a skewer inserted into the center of the cake comes out with few crumbs attached. Cool the cake in its pan on a wire rack completely, before inverting onto a serving plate. Serve warm, or at room temperature, with a dollop of whipped cream and garnish of chopped pistachios.