This weekend started with baking a cake without butter. Well, the cake doesn't contain butter but the lemon curd does. Looking at the picture you'll see that I'm not a very experienced baker because it looks a little bit messy. But this may not discourage you; it tastes light and fresh.
Lemon semolina cake
- 3 eggs, separated
- 100 gr. caster sugar
- grated rind and juice of 1/2 lemon
- 50 gr. fine semolina
- 15 gr. ground almonds
- 150 gr. whipping cream
- 4 tbsp. lemon curd
- 100 gr. fresh raspberries
Pre-heat the oven to 350 dgr. F. (180 dgr. F.). Grease and line a 20 cm. deep round cake tin with greaseproof paper.
Put the eggyolks and sugar into a bowl and whisk on full speed until pale and light in texture. Add lemon juice and continue whisking until the mixture is thick. Fold in the grated lemon rind, semolina and ground almonds.
Whisk the egg whites in a separate (and very clean) bowl until you can form soft peaks. Fold the egg whites into the mixture very carefully. Turn the mixture into the prepared tin.
Bake in the oven for about 30 minutes. It should become well risen and pale golden brown. Give it a few minutes rest and remove the paper and the tin and let it completely cool down.
Cut the cake in half horizontally. Whisk the cream and fold in the lemon curd. Sandwich the cake together with the cream mixture and raspberries. Dust the top with icing sugar.
(Mary Berry's ultimate cakebook by Mary Berry)