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PrintLEMON AND SEMOLINA SPONGE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat oven to 190° / 375°F / Gas mark 5. Grease a 9-inch springform tin and line with parchment.
- The Sponge: Whisk eggs and sugar in a bowl until thick, creamy and pale.
- Fold in semolina, baking powder and lemon puree. Pour mixture into tin and bake for about 40 minutes or until a toothpick inserted in the centre comes out clean.
- Allow to cool for at least 20-30 minutes before removing from tin.
- Blueberry Sauce: Gently heat about half of the berries in a pan with sugar, crushing with a spoon. Process and return to pan, stir in reserved berries.
- Dust the sponge with icing sugar and sliced. Accompany with warmed sauce and blueberries.
INGREDIENTS
The Sponge
- 250 grams light brown sugar
- 250 grams semolina
- 1 teaspoon baking powder
- 2 lemons, cooked, drained, deseeded and pureed
- 3 large eggs Icing sugar, to dust
The Blueberry Sauce
- 300 grams blueberries, plus extra to serve
- 2 tablespoon light brown sugar
4 comments for “Lemon and Semolina Sponge”
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