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
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
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.
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