Pineapple and Pistachio Semolina Cake
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Credit: Rick Perez, Dole Corporate Chef/R&D Consulting; Jamestown, North Carolina
The National Culinary Review, March 2015
Ingredients
½ cup (4 oz.) unsalted butter, room temperature
3½ cups superfine sugar, divided
1 cup finely ground semolina flour
1 cup ground roasted pistachios
2 t. baking powder
3 eggs, lightly beaten
5 oz. DOLE® pineapple juice, divided
1½ cups Dole Chef-Ready Cuts pineapple cubes, thawed
3½ cups water
2 cinnamon sticks
½ cup chopped roasted pistachios
Instructions
1. Preheat oven to 400ºF. Spray 9 inch square baking pan with cooking spray.
2. Cream butter and ½ cup sugar in mixer bowl until light and fluffy, about 2 minutes. Stir in semolina, pistachios and baking powder. Add eggs and 1 oz. pineapple juice; stir until just combined. Spread cake batter in prepared baking pan. Lay ¾ cup pineapple cubes over cake batter; lightly press cubes into batter. Bake for 20 minutes or until golden and center just set. Cool cake in pan.
3. Combine remaining 3 cups sugar, water, remaining 4 oz. pineapple juice and cinnamon sticks in medium saucepot over low heat; stir until sugar dissolves. Turn heat to high; boil 5 minutes. Remove half syrup mixture to heat-proof bowl; discard cinnamon sticks. Return remaining syrup to stove; continue to boil on high for 20 minutes or until syrup has thickened. Remove from heat.
4. Pour syrup from bowl over cooled cake; let sit until syrup completely absorbed. Once absorbed, turn cake out onto flat surface. Cut into 12 equal squares. Top with remaining pineapple cubes, chopped pistachios and thickened syrup.
Yield
12 servings
Tags
Dessert, The National Culinary Review
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