Eating In

This has a light crunchy texture with a tart creamy filling. The recipe is by Nigel Slater

Serves 6 – 8.
3 large eggs
110g caster sugar
1 lemon
50g polenta (yellow maize meal)
30g ground almonds
for the filling:
300ml (or 284ml carton) double cream
250g lemon curd

Set the oven to 180ºC/gas mark 4. Line and lightly butter the base of a 20cm round non stick cake tin. Separate the eggs. Add the sugar to the yolks and whisk at a high speed until they are pale, thick and creamy. While this is happening, finely grate the lemon zest and squeeze
the juice. Pour the juice a little at a time and continue beating until it starts to thicken. Mix the grated zest, polenta and ground almonds, then stir them into the eggs and sugar. Beat the egg whites until almost stiff and then fold the mixture into them. Mix the egg white in thoroughly but try and keep a light airy texture. Scrape the mixture into the lined cake tin. Bake for about 30 minutes till the centre is cooked and the top lightly browned. Remove from the oven. Run a palette knife round the edge and turn out onto a baking sheet to cool. When it is cold cut the cake into two discs and place the bottom half onto a cake plate. Beat the cream until it is firm and fold in the lemon curd. Smother the bottom half with the cream mixture, place the second half on top and use the remaining lemon cream to cover the top and sides. Serve with soft fruit.