Cooked for dessert, Saturday 19 May 2007
Sweet, moist, lemony and not excessively fiddly. To be honest, though, I was a bit disappointed by this. You could get much the same flavour with much less effort by spreading lemon curd on white bread and adding a dollop of cream. I guess that wouldn't impress your guests, though.
Cost: Moderate. I needed to buy several ingredients, but none of them were very expensive.
Dishes: A few more than average.
Grease and line a cake tin:
Blend the egg yolks and sugar:
Semolina, almond meal and lemon zest, ready to go in to the mix:
Add lemon juice and cointreau:
Beaten egg whites:
Egg whites and the rest, folded together, then poured into the tin:
After baking for 25 minutes:
Ingredients for the ricotta cream:
Cutting the cake in half was tricky, and I tore one half into several pieces. Put it all back together as the bottom layer, though, and nobody will notice:
Spread with lemon curd and chilled ricotta cream before putting the top on:
Simmer sugar, water and lemon juice for ten minutes. There should be strips of lemon zest in here too, but I'd run out:
Pouring the syrup over the cake:
Served with extra lemon curd and a dried peach. I recommend leaving out the extra lemon curd - there's enough between the layers.