Baked Curd Cake

Directions

1. Set the oven at Gas Mark 5 375 degrees F 190 degrees C.
2. Beat the curd cheese till soft and smooth.
3. Cream the butter with 110g of the sugar and the lemon rind till light and fluffy.
4. Add in to the cheese.
5. Beat in the egg yolks one at a time beating well after each addition.
6. Carefully fold the grnd almonds raisins semolina and lemon juice into the mix.
7. Whisk the egg whites till they form stiff peaks then whisk in the remaining sugar to make a stiff glossy meringue.
8. Fold a quarter of the meringue into the cheese mix.
9. Tip this on to the remaining meringue and carefully fold together using a large metal spoon.
10. Spoon into the prepared tin and bake for 45 to 60 min till golden brown and hard to touch.
11. Leave to cold then turn out and refrigeratetill ready to serve.
12. Serve dusted with icing sugar accompanied by a fruit puree (such as apricots canned in natural juice liquid removed and pureed or possibly a damson puree or possibly raspberry puree sweetened with icing sugar to taste).
13. Serves 6
14. adapted from a medieval recipe