Semolina Cake with Ricotta and Lemon Curd

This could be a wedding cake it is so stunning to look at and 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, I have added a recipe below for those who just love it all fresh and homemade. Recipe provided by Jasmine Anderson.

 
Pictured: Semolina Cake with Ricotta and Lemon Curd

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 as per recipe below*
Icing sugar

Preheat oven 180°C. Prepare a 20cm springform tin with baking paper, butter and flour as the cake can easily stick.

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  the prepared pan and bake for 40 minutes or until golden and springy to touch. Stand 5-10 minutes then turn out onto 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, then ricotta mixture, then replace top half of cake. Dust with icing sugar.

*Lemon Curd – in a heatproof bowl, mix 2 eggs, 2 yolks, ¼ cup sugar and ¼ cup lemon juice. Place over pan of boiling water and whisk continuously until the mixture thickens. Let cool 5 minutes. Then whisk in 75g cold, diced butter until combined.

Serves 6 - 8

  
Pictured: Lemon curd just at the end of cooking