Lemon and Almond Semolina Cake
A perfect dessert after a Grilled Tuna and Tartare Sandwich. For the sponge, the recipe is basically the same as a Victoria sponge, but here the semolina and ground almonds replace the flour. This gives the cake a richer texture and taste. The recipe given here is for the sponge mix only, the filling is up to you.
INGREDIENTS
for an 8 in (20cm) cake
  • Butter for greasing
  • flour for dusting
  • 4 eggs, size 1
  • 6 oz (175g) caster cane sugar
  • 3 oz (75g) ground almonds
  • 3 oz (75g) ground semolina
  • juice and finely grated zest of 1 lemon
Preheat the oven to 160 C/325 F, gas mark 3. Butter and flour 2 x 8 in (20 cm) sandwich cake tins. Separate the eggs. Whisk the sugar and egg yolks in a processor or by hand, until thick and creamy.

Beat in the almonds, semolina, lemon juice and zest. Whisk the egg whites until stiff, then fold into the sponge mix. Spoon the mix into the prepared tins and bake in the preheated oven for 25-30 minutes, until firm. Leave for a few minutes then turn out on to wire racks to cool. The sponges are now ready to finish with the filling of your choice.

This cake can have so many different finishes and combinations. For example, the entire sponge mixture can be baked in a single, deep cake tin, then the cake topped with a lemon icing. Or spoon the mixture into 2 tins, then sandwich the sponges together with a filing of your choice - as I have done here. A good-quality lemon curd mixed with honey and dollops of whipped cream works very well, or try a layer of homemade cherry or plum jam. All of these flavours go well with the lemon and almonds.

I also like to spread some clotted cream on to 1 sponge then cover with fresh strawberries or raspberries and top with the other sponge. This turns a simple cake into a complete pudding.

Please send any comments on this page to:
G.Mills@compserv.gla.ac.uk
(George W. Mills, Computing Service, University of Glasgow)