Semolina cake with ricotta cream and lemon syrup

Name: Semolina cake with ricotta cream and lemon syrup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 225g caster sugar; 5 eggs, separated; 100g fine semolina; 50g almond meal; 1 tablespoon each grated lemon zest; 1 tablespoon each lemon juice and Cointreau; 150g ricotta; 150ml thickened cream, whipped; 1/2 cup lemon curd, plus extra to serve; Glace peaches (optional), to serve; 1/2 cup (110g) caster sugar; Rind of 1 lemon, cut into thin strips, plus 1/2 cup (125ml) lemon juice

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Semolina cake with ricotta cream and lemon syrup

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by delicious. team

delicious. team

Oct 03, 2015

Lemon and semolina are natural friends - pair them with cream and treat yourself with this dessert by Pam Talimanidis.

225g caster sugar
5 eggs, separated
100g fine semolina
50g almond meal
1 tablespoon each grated lemon zest
1 tablespoon each lemon juice and Cointreau
150g ricotta
150ml thickened cream, whipped
1/2 cup lemon curd, plus extra to serve
Glace peaches (optional), to serve

Lemon syrup

1/2 cup (110g) caster sugar
Rind of 1 lemon, cut into thin strips, plus 1/2 cup (125ml) lemon juice

Method

1.

Preheat the oven to 180°C. Grease and line a 24cm cake pan.
2.

Beat 150g sugar and egg yolks with an electric mixer for 3-4 minutes until thick and pale. Fold in semolina, almond meal, zest, juice, liqueur and a pinch of salt.
3.

Whisk eggwhites with an electric mixer for 3-4 minutes until firm peaks form. Gently fold into semolina mixture. Pour into pan. Bake for 25-30 minutes. Stand cake for 2 minutes, then turn onto a wire rack to cool completely.
4.

Meanwhile, beat remaining 75g sugar, ricotta and cream until smooth. Refrigerate.
5.

For syrup, stir ingredients with 1/2 cup (125ml) water in a small pan over low heat to dissolve sugar. Bring to the boil, then simmer, without stirring, over medium-low heat for 10 minutes or until syrupy. Cool slightly.
6.

Split cooled cake in two with a serrated knife. Spread base with lemon curd, then ricotta mix, then add top. Drizzle with syrup and serve with extra curd and peaches.