The filling of cream, chocolate and pineapple is what makes this tart different !You can bake the base a day ahead, or bake it and freeze it unfilled. But once filled – eat fresh.
- butter for greasing
- 115 g | 4 oz | 1/2 cup caster sugar
- juice and finely grated rind of 1/2 lemon
- 30 ml | 2 tbsp ground almonds
- 50 g | 2 oz | 1/3 cup fine semolina
- icing sugar for dusting
- chocolate flakes to decorate
For the filling:
- 300 ml | 1/2 pint | 1 1/2 cups heavy cream
- 4 slices canned pineapple, drained and chopped
- 75 g | 3 oz dark, bittersweet chocolate, coarsely grated
1. Preheat the oven to 180°C | 350 °F | Gas 4. Grease and line a 20 cm | 8 in round deep cake tin with baking parchment.
2. Whisk the egg yolks with the sugar and lemon rind until pale and light. Add the lemon juice. Whisk until thick.
3. Fold in the almonds and semolina.
4. Fold in the almonds and semolina. Put the egg whites into a clean bowl and whisk until soft peaks form. Then fold the whites into the yolk mixture in three batches.
5. Spoon into the prepared tin and bake for 30-35 minutes until risen and pale golden.
6. Cool the tin for 5-10 minutes then turn onto a wire rack and cool completely. Remove the papers and cut in half horizontally.
7. Whip the cream until it holds its shape, then fold in the pineapple and chocolate. Sandwich the cakes together with the cream. Dust the top with icing sugar and decorate with chocolate flakes.
Recipe source: The best ever book of cakes.