Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations. Fusion food is a general term for the combination of various forms of cookery and comes in several forms. So here is the recipe:
- Pistachio powder 2 cups
- Semolina (rawa/suji) roasted 1½ cups
- Orange 1
- Eggs 3
- Castor sugar (caster sugar) 7 tablespoons
- Vanilla essence 1 teaspoon
- Milk ½ cup
- grain sugar ½ cup
- Preheat oven at 180º C.
- 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.
- Peel orange, cut the skin into thin strips, reserve some for garnishing and add the rest to the mixture and blend again till smooth.
- Cut the remaining orange and separate into segments.
- Detach the planetary jar. Add pistachio powder and semolina and mix well. Add milk and mix well.
- 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.
- 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.
- Put the mixture into silicon moulds, place them on a baking tray and bake in the preheated oven for 20-25 minutes.
- 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.
- Remove the cupcakes from oven, cool down to room temperature and demould.
- 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.