Sort ingredients
helen
QR Code
Listen
Pdf
Try to peel the lemon skin in one continuous piece. Bring the milk to a near-boil with the lemon peel. Just as it begins to shiver at the edges, slowly rain in the semolina flour. Whisk continuously for about five minutes until the mixture thickens into a smooth, heavy cream. Once thickened, remove the lemon peel.
Remove the pan from the heat. Stir in the butter and vanilla, then whisk in the caster sugar and the eggs one by one. The residual heat of the semolina will cook the eggs slightly, creating that signature custard base.
The Twist: Fold in your boozy sultanas, including any excess spirit. This is the 'soul' of the cake.
Pour the batter into a 22cm round tin lined with baking parchment. Sprinkle the top with an extra dusting of caster sugar—this creates a delicate, crackling crust that mimics the char of a professional dessert.
Bake at 170°C for 40 minutes. When it comes out, resist the urge to slice it immediately. It needs to cool down completely to set its internal architecture.
stone-cold, finish with a light dusting of icing sugar and a scattering of almonds for a bit of crunch.