It takes all sorts to make a world. At a smaller scale, it also seems to hold true to make a couple. Take that pistachio and rose Basboussa for instance : no finger pointing but one of us just does not get just yet the beauty of this recipe. Given that it’s a recipe for 10 to 12 people, it’s a pretty good thing it does not go stale overnight because I end up eating the whole thing by myself and it takes me a couple of days.
- Cardamome : 1 pinch
- 150g shelled unsalted pistachios
- 100g almond flour
- 170g thin semolina
- 1 teaspoon baking powder
- 300g unsalted butter ( at room temperature )
- 330g sugar + 100g
- 4 eggs
- 2 organic lemons
- 2 tablespoon rose water + 8cl
- 1/2 teaspoon vanilla extract
- Mix the cardamome with the pistachios, the almond flour, the semolina, baking powder and a pinch of salt.
- Mix the sugar and butter together with your food processor, or with a firm hand and a whisk. Fold in the 4 beaten eggs, then the semolina mix.
- Add the zest of 1 lemon, 1 tablespoon of lemon juice, 2 tablespoons of rose water.
- Grease your tin, pour the dough in it and bake for 1 hour. After 50 minutes, bring to the boil 10cl of lemon juice, 8 cl of rose water and 100g of sugar. When the sugar has melted, remove from the heat and pour over the cake when it’s fully baked.
- Sprinkle with pistachio crumbs.
Cardamome has quite a distinct flavor, it might be what unsettled the delicate palate of my better half. I might give the recipe another go without it.
Recipe is from Yotam Ottolenghi