Steps
- Melt 250g of salted butter gently. Stir in 200g of fine semolina, cover, and leave for at least 2 hours.
- Preheat the oven to 325°F / 170°C. Grease and line a 9in / 23cm cake pan.
- Beat 6 large egg whites until stiff. In another bowl, beat 7 large egg yolks with 250g of superfine sugar for 2 minutes, until very pale.
- Beat 2 teaspoons of vanilla extract and the semolina mixture into the yolks. Mix in 200g of almond flour, 1 tablespoon of baking powder, and 1 small pinch of salt.
- Fold in the egg whites in thirds. Pour into the pan and bake for 60-70 minutes, until a skewer comes out clean.
- Cool in the pan for 1 hour, then unmold and cool completely.