WALNUT + ROSE SEMOLINA CAKE with maple walnuts
1 1/2 cup water
1 cup sugar
2 tablespoons rose water
8 cardamom pods
1 cinnamon quill
¼ cup coconut oil plus 2 tablespoons for greasing pan
½ cup yogurt
½ cup milk
¼ cup sugar
¼ teaspoon baking soda
1 ½ cups coarse semolina
¼ cup Diamond Of California walnut chips
Preheat oven to 375 degrees
Combine all the rose syrup ingredients except for the rose water into a small sauce pot. Let ingredients come to a boil, remove and cool. Add the rose water when cooled.
Brush coconut oil in an 8” X 8” pan. Melt remaining ¼ cup coconut oil till liquefied.
In a bowl add the yogurt and whisk to remove lumps then add coconut oil, milk and sugar, mix well. Add the baking soda, semolina and walnut chips. Add the batter to prepared pan, spread out so all is even and top is smooth. Bake for 17 minutes.
As soon as the cake comes out of the oven, cut it immediately and pour the syrup (with the rose water added to it) over the cake. Allow a good 1-2 hours for the syrup to be absorbed by the cake.
1 cup of Diamond of California Heirloom Reserve walnuts
1 tablespoon coconut oil
½ cup maple syrup
2 tablespoons brown sugar
a pinch of sea salt
2 tablespoon of salted caramel ice cream or heavy cream
Coat the walnuts with the coconut oil, toast in a preheated 375 degree oven for 7-10 minutes.
In a pot combine maple syrup, brown sugar and salt. Let it reduce a bit till slightly thickened. Remove from flame and whisk in the ice cream till its melted and emulsified. Add the toasted walnuts.
Top a piece of cake with ice cream (I suggest salty caramel) and spoon the maple walnuts.