Low Fat Desserts Recipes - Peach and Amaretto Cake

Ingredients

• 3 eggs, separated

• 175g caster sugar

• grated rind and juice of 1 lemon

• 50g semolina

• 40g ground almonds

• 25g plain flour

• For the Syrup

• 75g caster sugar

• 90ml water

• 30ml Amaretto liqueur

• 2 peaches or nectarines, halved and stoned

• 60ml apricot jam, sieved, to glaze

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Method:

1. Preheat the oven to 180'C/350"F/Gas 4. Grease a 20cm/ 8in round loose-bottomed cake tin. Whisk the egg yolks, caster sugar, lemon rind and juice in a bowl until thick, pale and creamy, then fold in the semolina, almonds and flour until smooth.

2. Whisk the egg whites in a grease-free bowl until fairly stiff. Using a metal spoon, stir a generous spoonful of the whites into the semolina mixture to lighten it, then fold in the remaining egg whites. Spoon into the prepared cake tin.

3. Bake for 30-35 minutes, then remove the cake from the oven and carefully loosen the edges. Prick the top with a skewer and leave to cool slightly in the tin.

4. Meanwhile, make the syrup. Heat the sugar and water in a small pan, stirring until dissolved, then boil without stirring for 2 minutes. Add the Amaretto liqueur and drizzle slowly over the cake.

5. Remove the cake from the tin and transfer it to a serving plate. Slice the peaches or nectarines, arrange them in concentric circles over the top and brush with the glaze.