Pistachio Semolina Cupcake with Orange Syrup

Ingredients list for Pistachio Semolina Cupcake with Orange Syrup

• 2 cups Pistachio powder
• 1½ cups Semolina (rawa/suji) roasted
• 1 Orange
• 3 Eggs
• 7 tablespoons Castor sugar (caster sugar)
• 1 teaspoon Vanilla essence
• ½ cup Milk
• ½ cup grain sugar

Method

1. Preheat oven at 180º C.
2. Break eggs into a bowl and separate eggs yolks from whites and put into a planetary mixer. Add half the castor sugar and vanilla essence and blend.
3. Peel orange, cut the skin into thin strips, reserve some for garnishing and add the rest to the mixture and blend again till smooth.
4. Cut the remaining orange and separate into segments.
5. Detach the planetary jar. Add pistachio powder and semolina and mix well. Add milk and mix well.
6. Put the egg whites into a large bowl and beat with a hand blender. Add the remaining castor sugar gradually and continue to beat till stiff peaks are formed.
7. Add a quarter of the egg white mixture to the semolina mixture and mix to fold. Add the remaining egg white mixture and mix again.
8. Put the mixture into silicon moulds, place them on a baking tray and bake in the preheated oven for 20-25 minutes.
9. To make syrup, heat a non-stick pan, add orange segments, reserving some for garnishing, grain sugar and ½ cup water and mix well. Cook till the mixture thickens.
10. Remove the cupcakes from oven, cool down to room temperature and demould.
11. Arrange the pistachio and semolina cupcakes on a serving plate, pour orange syrup over it, garnish with reserved orange zest and orange segments and serve immediately.