Semolina and Almond Cake

Name: Semolina and Almond Cake
Cuisine: United Kingdom
Ingredients: 50 g bitter chocolate, chopped; 12 g butter; a pinch of salt; orange juice (if necessary); 1 heaped tsp grated lemon rind; 1 tbsp lemon juice; 125 g caster sugar; 3 large eggs, separated; 100 g semolina flour; 125 g blanched almonds, lightly toasted and finely ground

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This is a moist cake with a fine flavour of almonds and lemon. Sandwich it with whipped cream folded into home-made lemon curd, or crème pâtissière with more chopped toasted almonds or almond praline (see chocolate praline ice cream) folded into it. Alternatively, drizzle over it a chocolate glaze.

Ingredients

3 large eggs, separated
125 g caster sugar
125 g

Europe
United Kingdom
London
Cake
Vegetarian

Method

Preheat the oven to 375°F/190°C/Gas5; butter 2 20cm cake tins and put a circle of buttered baking parchment or tinfoil at the bottom of each.

In a bowl beat the egg yolks and sugar until thick and pale, about 3 minutes. Stir in the almonds, semolina flour, lemon rind and lemon