This one is is for my brother because it is his birthday today: Happy birthday Zor! I made this cake when he and his wife were here for Christmas and New Year. He told me he could eat the entire cake, thatâ€™s how much he liked it 🙂
Adapted from: Traditional Farmhouse Teas by Janice Murfitt
90 g (3 oz / â…“ cup) butter, softened
175 g (6 oz / Â¾ cup) caster sugar
500 g (1 lb / 2 cups) curd (low-fat soft) cheese or â€˜kwarkâ€™
3 eggs, separated
90 g (3 oz / Â¾ cup) almonds, ground
grated rind of 1 orange
4 tbs lemon juice
90 g semolina (3 oz / Â½ cup)
Grease a 23 cm (9 in) springform pan and line the base with baking parchment. Dust with semolina. Preheat the oven at 150ÂºC (300ÂºF).
Beat the butter and sugar until light and fluffy. Add the curd and beat until blended. Stir in the egg yolks and beat until smooth. Beat in the almonds, orange rind, lemon juice and semolina.
Whisk the egg whites until stiff. Carefully fold into the cheese mixture. Pour the mixture in the prepared pan. Bake for 1-1 Â¼ hours or until the mixture has set and springs back when pressed in the center. Leave to cool in the pan.
Dust with icing sugar.
1 serving – 360 kcal
100 g – 250 kcal
carbohydrate 23 g – protein 9 g – fat 14 g (saturated fat 6 g) – fibre 1 g