Orange and Rose Syrup Cake with Pista Crunch
Orange and Rose Syrup Cake with Pista Crunch

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This elegant cake is soaked in a fragrant lemon syrup, perfumed by flower waters. The garnish is candied rose petals sprinkled with toasted coconut. The sharp acidity of the orange in this cake combines beautifully with the sweetness of the Greek mountain honey.

Alright, don’t linger, let’s plan this orange and rose syrup cake with pista crunch formula with 13 components which are undoubtedly easy to find, and we have to process them at the very least through 13 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements of Orange and Rose Syrup Cake with Pista Crunch:
  1. Require 2 cups flour
  2. Take 1 tsp - baking powder
  3. You need 1/4 tsp for baking soda
  4. Get pinch of salt
  5. Require 1 cup 1 cups for sugar + sugar syrup for
  6. Give 1/2 cup of refined oil
  7. Provide 4 eggs
  8. Prepare 1/2 tsp + 1/2tsp orange syrup essence
  9. You need 1/2 tsp - vanilla essence
  10. You need 1/4 cup - buttermilk sour
  11. Make ready 1/2 tsp - rose white essence
  12. Get 1/2 cup - pistachios unsalted , chopped ,
  13. Take 1/2 cup of water

Warm pumpkin pie filling with rich sweet cream ,with a spicy blend of cinnamon, crushed clove, nutmeg and orange peel. This is the recipe for the famous Orange Crunch Cake from the Bubble Room in Captiva Island, Florida. It has developed quite a cult following. Guys, the real cake from the Bubble Room has an orange cream cheese frosting - must have cream cheese, butter, powdered sugar and also orange.

Orange and Rose Syrup Cake with Pista Crunch making process:
  1. Grease and line a baking dish and preheat oven to 180 degrees C.
  2. Sift together the flour, baking powder, baking soda, salt.
  3. In a mixing bowl, mix together the sugar and refined oil.
  4. Add the eggs, one at a time, beating well to mix after each egg.
  5. Add the orange essence and mix.
  6. Now add the flour, in three batches, beating well to mix.
  7. Finally add the sour buttermilk to get the batter to the right consistency. It should not be too wet or too dry.
  8. Bake for 30 minutes or till a skewer inserted in the middle comes out clean.
  9. While the cake is baking, prepare the sugar syrup by boiling 1 cup sugar with 1/2 cup water. Cook till the sugar has dissolved and the syrup has thickened slightly.
  10. Add the chopped pistachios and the rose and orange essence. Taste to see if the flavours are strong enough. Add more if required.
  11. While the cake is hot, poke holes in it with a skewer, and pour the syrup over it. Spread the pistachio evenly over the top of the cake.
  12. Return to the oven. Reduce the temperature to about 100 degree C and allow the cake to heat through for another 5 to 7 minutes. The sugar should just start to crystalise.
  13. Remove from the oven. Cool. And serve.

The cake and the crunch layers of this cake are delicious and I will make this recipe again. However, I think I will do something different for the icing. The use of canned icing and whipped topping results in something very artificial and waxy tasting to me. I think a whipped cream cheese frosting with the. Line the sides and base with baking paper.

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