Lime Yogurt Cake With Rosewater And Pistachios Recipes

Steps:

• Preheat the oven to 350 degrees and lightly butter an 8 x 8-inch baking pan.
• In a medium mixing bowl, combine the flour, butter, confectioners sugar, and salt and rub the mixture between your fingertips until it is the consistency of large moist breadcrumbs. Press the sweet dough evenly onto the base and about 1 inch up the sides of the prepared baking pan, and place the pan in the freezer for 10 minutes to firm the pastry. Bake in the center of the oven for 30 to 35 minutes, or until the pastry is firm and golden brown all over.
• Meanwhile, in a large bowl, beat the eggs together with the sugar until the sugar is dissolved and the mixture is pale. Beat in the baking powder, lime zest, lime juice, and salt. Stir in the pistachio nuts. Pour this mixture over the prebaked crust, making sure that the pistachios are evenly distributed, and return to the oven for 20 to 25 minutes more, or until the filling is set and puffy. Transfer the pan to a rack to cool and refrigerate for at least 1 and preferably 2 hours, or overnight, tightly covered. Just before serving, sift a little confectioners sugar over the top and cut into squares.

Steps:

• Preheat oven to 350 degrees F.
• In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate bowl for later use.
• Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds. Add remaining pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.
• In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.
• Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
• Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lime sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool.

Steps:

• Preheat oven to 300 degrees. Toast pistachios in the oven until crisp but not brown, about 15 minutes. When cool enough to handle, rub pistachios between your hands or towels to remove the outer skins, then grind them finely in food processor. Add the flour, soda, and salt, and process briefly.
• Butter and flour a 10-inch springform pan. Increase oven temperature to 350 degrees.
• In a mixer, beat the egg yolks with 1/2 cup of the sugar until pale yellow and thick ribbons. Mix in the yogurt, then the olive oil. With a spatula, fold in the reserved flour mixture.
• Beat the egg whites to soft peaks, add remaining 3/4 cup sugar and beat to stiff peaks. Fold egg whites into the batter. Pour batter into prepared pan and bake 45 to 55 minutes, or until done. Cool on a rack, remove from pan and serve with drained yogurt, honey and chopped pistachios.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray with flour.
• Cream sugar and butter together in a bowl using an electric mixer. Add eggs, yogurt, and lime juice; mix well. Mix in lime zest. Sift in flour, baking powder, and salt; mix well. Pour into the prepared pan.
• Bake in the preheated oven until center is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove from the oven and let cool for 10 minutes.
• Meanwhile, make the glaze by heating sugar and lime juice in a saucepan over medium-low heat until sugar dissolves and becomes a clear liquid, 3 to 5 minutes. Poke holes throughout the top of the cooled cake using the end of a wooden spoon; pour glaze over the cake and let soak in. Continue to let cool.
• Mix powdered sugar, lime juice, and water together in a bowl for icing and drizzle over the cooled cake.

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.)