CookEat Recipe
Semolina and Almond Cake
A low milk-semolina cake with finely ground almonds and lemon zest, baked until set and served cold whole or cut into diamonds.
Method
Steps
Step 1
Gather the ingredients: 1 litre whole milk; 130 g fine semolina; 130 g caster sugar; 100 g blanched sweet almonds; 30 g butter: 20 g for the mixture and 10 g for the tin; 4 eggs; Finely grated zest of 1 lemon; A pinch of salt; 20 g fine breadcrumbs for the tin.
Step 2
Grind the blanched almonds very finely, adding all the caster sugar a tablespoon at a time as you work. Bring the milk to a gentle simmer in a heavy saucepan and sprinkle in the semolina while stirring continuously. Cook gently for about 8–12 minutes until thick and smooth, adjusting to the semolina.
Step 3
Before taking the pan from the heat, stir in 20 g butter and the ground almond-sugar mixture until fully distributed. Add the salt and lemon zest, then transfer to a shallow bowl and cool to lukewarm. Beat the four whole eggs separately just to combine and stir them into the mixture; do not whip whites separately.
Step 4
Heat the oven to 165°C. Grease a roughly 25 × 25 cm tin with the remaining butter and coat with breadcrumbs. Pour in the mixture to give a low cake about 2–3 cm deep. Bake for about 40–50 minutes until set and at least 74°C in the centre; the finished cake should be roughly 2.5–4 cm high, rather than a tall sponge.
Step 5
Cool promptly in the shallow tin, refrigerating at 4°C or colder within 2 hours. Unmould when fully cold and serve whole to cut at the table, or cut into diamond-shaped pieces. No sugar dusting is specified. Keep refrigerated and eat within 2–3 days.
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