Semolina lemon cake

From the March 2007 edition of delicious, the same one from whence came the yummy vodka penne. Made this and took it to work: big, big hit. I left out the ricotta cream and the lemon curd and the glace peaches. Mine was just the cake with the lemon syrup poured over the top. Very, very good. I made it in a bigger tin than I should have, so it was a tad flat, but next time I will make sure I have a 25cm tin instead of 29cm.

Semolina cake with ricotta cream and lemon syrup (serves 8 - 10)

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

For the lemon syrup:

• Half cup caster sugar
• Rind of 1 lemon, sliced into thin strips
• Half cup lemon juice

Preheat oven to 180C. Grease and line a 24cm or 25cm cake tin. Beat 150g of the sugar and the yolks in the electric mixer for 3-4 minutes, or until thick and pale. Fold in semolina, meal, zest, juice, Cointreau and pinch of salt.

Whisk eggwhites in mixer until firm peaks form. Gently fold into yolk mixture. Pour into pan and bake for 25-30 minutes. Stand for 2 minutes, then turn out to cool on a rack.

For the filling, beat the ricotta, the other 75g of sugar and the cream till smooth and refrigerate.

For the syrup, put all the ingredients in a small saucepan, plus half a cup of water. Stir over low heat to dissolve sugar, then bring to the boil. Turn it down and simmer without stirring for about 10 minutes, or until suitably syrupy. Cool slightly.

Split the cooled cake in two with serrated knife. Spread base with lemon curd, then ricotta cream, then top. Stab a few holes in the top with a skewer and pour over the syrup. Serve with extra curd and peaches.