Semolina cake
An Easter cake.
Ingredients
165g castor sugar
5 eggs, separated
100g fine semolina
50g ground almonds
1 tbsp lime juice
2 tsp lime rind, finely grated
1 tbsp Grand Marnier
pinch of salt
Filling
100g ricotta
75g castor sugar
100ml whipped cream
¾ cup homemade or good quality lemon curd
icing sugar, to decorate
crystallised flowers* and small candy-coated chocolate eggs (available in supermarkets), to decorate
*To make crystalised flowers, dip flowers into lightly beaten egg white and sprinkle with caster sugar, allow to dry.
Method
Whisk sugar and egg yolks until thick and pale. Fold in the semolina, almonds, lime juice and rind, liqueur and salt. Whisk egg whites until stiff peaks form and fold into semolina mixture.
Pour into a buttered and floured 20cm springform pan and bake at 180C for 40 minutes or until golden and springy to touch. Stand in pan for 5-10 minutes before turning out on to a wire rack to cool.
For the filling
Beat ricotta, sugar and cream together until smooth.
Cut cake in half horizontally, spread lemon curd over bottom half of cake, then ricotta mixture, then replace top half of cake.
To serve, dust with icing sugar and decorate with crystallised flowers and eggs.
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