Baking
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This could be a wedding cake. It is so stunning. And it is so gorgeous to eat.
A little effort involved, but perfect for a special occasion. To minimise some effort, you could buy lemon curd/butter already made, or if you already have some, make this cake!
This is my sister Kyla in a cake – a fluffy sponge filled with cream and fruit is her birthday cake favourite.
Recipe provided by Jasmine Anderson.
Serves 6 – 8. V. GF.
Pictured: Semolina cake with ricotta and lemon curd
Ingredients
- 165g caster 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
- For the filling
- 100g ricotta
- 75 caster sugar
- 100ml whipped cream
- ¾ cup lemon curd, store bought or recipe below*
- Icing sugar
- Lemon Curd*- if making your own
- 2 eggs
- 2 yolks
- ¼ cup sugar
- ¼ cup lemon juice
- 75g cold, diced butter
- Preheat the oven 180°C.
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 for 40 minutes or until golden and springy to touch. Stand 5-10 minutes then turn onto a wire rack to cool.
Pictured: Semolina cake with ricotta and lemon curd
For the filling - Beat ricotta, sugar and cream together until smooth. Cut cake in half horizontally, spread lemon curd over bottom half, then ricotta mixture, then replace top half of cake. Dust with icing sugar.
*Lemon Curd – in a heatproof bowl, mix eggs, yolks, sugar and lemon juice. Place over a pan of boiling water and whisk continuously until the mixture thickens. Let the curd cool for 5 minutes. Then whisk in diced butter until combined.
Pictured: Lemon curd just at the end of cooking
Dietary preferences
- Vegetarian
