Lemon bundt cake
Made with semolina, this citrusy bundt cake is perfect as a centrepiece dessert for the Christmas table
- Preparation:
- Cooking:
- Total:
- Serves: 15 persons
Ingredients
- 160g butter, softened, plus extra for the tin
- plain flour, for the tin
- 250g granulated sugar
- 4medium eggs, whites and yolks separated
- ½lemon, zested and juiced
- 500g soft cottage cheese
- 1tsp baking powder
- 200g semolina
- icing sugar, for decoration
Instructions
Step 1
Heat the oven to 170C/150C fan/gas 3. Butter a bundt tin, dust with flour, then tip out any excess. Put the butter, sugar, egg yolks, lemon zest and juice in a bowl and beat until light and fluffy – an electric whisk will make the job easier.Step 2
In a second bowl, gently mix the cottage cheese with a pinch of salt. Stir into the egg yolk mixture. Whisk the egg whites to stiff peaks in another bowl and set aside.Step 3
Sift the baking powder into the semolina, mix them together and then combine with the cottage cheese. Finally, gently fold in the beaten egg whites and pour the batter into the prepared tin. Bake for 50 mins until a skewer comes out clean. Allow to cool, then remove from the tin and dust with the icing sugar. This recipe has been provided by Apetit Online and not been re-tested by us.