Grease an 8cm (3¼in) deep, 20.5cm (8in) loose-bottomed round tin. Line base with baking parchment; dust sides with semolina. Heat oven to 180°C (160°C fan) mark 4. Beat 3 egg yolks, 50g (2oz) sugar and zest of one lemon for 5min. Fold in semolina, almonds and flour.
Step 2
Beat 3 egg whites until stiff. Add 25g (1oz) sugar and beat for a few seconds. Fold 1tbsp into cake mix, then fold in the rest. Spoon into tin and level. Bake for 15-20min. Leave to cool in tin.
Step 3
Remove sides of tin and slide cake on to a board, leaving parchment in place. Slice cake in half horizontally. Regrease and reline sides of tin with baking parchment. Put cake half with paper attached into the tin, paper-side down.
Step 4
Put gelatine in a bowl and cover with cold water. Leave for 5min. Heat the juice of one lemon until simmering. Squeeze excess water from gelatine, then whisk into the lemon juice. Leave to cool. Whisk remaining yolks and sugar with zest of other lemon until moussey. Fold in the gelatine mixture.
Step 5
Beat remaining egg whites until stiff. Whisk cream until it just holds its shape. Fold cream into yolk mix, then fold in egg whites. Pour into tin. Cover. Chill for 2hr.
Step 6
Put second cake layer over the mousse, cut-side down. Cover and chill overnight.
Step 7
Turn out cake and peel off paper. Dust with icing sugar. Heat a metal skewer in a gas flame and score lines on top.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
