Cake Recipe - Lemon Semolina Cake

This recipe is my adaption of the Lemon Semolina Cake from The Complete Cookies, Muffins & Cakes Cookbook.

6 large eggs, separated
1 ½ cups caster sugar
1/3 cup[ lemon juice
1 lemon, juiced and finely grated lemon rind
1 cup semolina
½ cup ground almonds
2 tablespoons self-rising flour
Preheat oven to 170⁰C. Lightly grease a 24cm spring-form tin and line with baking paper. Using electric beaters, beat the yolks, sugar the rind and lemon juice in a mixing bowl for 8 minutes.
Beat the egg whites in a clean bowl with clean electric beaters until firm peaks form. Gently fold the whites with a metal spoon into the egg yolk mixture alternately with combined semolina ground almonds and flour. Take care not to over mix. Carefully pour the mixture into the prepared tin and smooth the surface. Bake for 35-40 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave to cake in the tin for 5 minutes then turn out onto a wire rack to cool completely. Pierce a few holes in the cake with a skewer.
Poor over a lemon syrup and serve with thick cream

Happy baking
Trina D