Heat the oven to 180C/350F/Gas 4.

Grease a deep 20 cm/8 inch sandwich tin.

Line the base with greaseproof paper, then grease the paper.

In a large bowl, beat the egg yolks, caster sugar and lemon zest with a wooden spoon until thick and pale.

Beat in the lemon juice, a little at a time.

Stir in the semolina and almonds, then leave to stand for 10 minutes (see Cook's tips).

In a clean, dry bowl, whisk the egg whites until standing in soft peaks.

Using a large metal spoon, fold the egg whites into the semolina mixture (see Cook's tips).

Spoon the mixture into the prepared tin and bake in the oven for 30-40 minutes, until risen and golden and firm to the touch.

Cool for 10 minutes, then turn out of the tin on to a wire rack.

Peel off the lining paper and leave to cool.

To serve: cut the cake in half horizontally with a long, serrated knife.

Whip the cream until standing in soft peaks.

Place 1 cake layer on a serving plate and spread with half the cream.

Arrange the peaches over the cream, then spread over the rest of the cream.

Place the remaining cake, cut side down, on top (see Cook's tips).

Sift a little icing sugar over the top of the cake.

Preparation 25 minutes including standing time

Cooking 30 - 40 minutes, allow extra time for cooling and filling

Cooks Tips

Leaving the mixture to stand softens the gritty texture of the semolina. Do not overwork the mixture when adding the egg whites as this will make the cake heavy. The cake can be filled up to 2 hours before serving and kept in the refrigerator.

Variation

Use 2 fresh peaches instead of canned fruit: skin, halve, stone and slice, then brush with lemon juice.

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