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Ingredients
- 165g caster sugar
- 5 eggs, separated
- 100g fine semolina
- 50g ground almonds
- 2 tbsp lemon juice
- 2 tsp finely grated lemon rind
- Title:Filling
- 150g ricotta cheese
- 55g caster sugar
- 150mL whipped cream
- 3/4 to 1 cup passionfruit curd
- Icing sugar, to decorate
Method
Whisk sugar and egg yolks until thick and pale. Fold in the semolina, almonds, lemon juice, rind and a pinch of salt. Whisk egg whites until stiff peaks form and fold into semolina mixture. Pour into a buttered and floured 20cm springform pan and bake at 180C for 30-40 minutes, or until a cake skewer inserted in the centre comes out clean. Stand in pan for 5-10 minutes before turning out onto a wire rack to cool.
For filling, beat ricotta, sugar and cream together until smooth and well combined. Cut cake in half horizontally, spread passionfruit curd over bottom half of cake and then ricotta mixture. Top with the remaining layer of cake. Dust top with icing sugar.
