Griestorte - Caroline Barty
Relive childhood memories with Griestorte, a fatless, flourless sponge cake filled with rose petal jam. Perfect for afternoon tea with fresh raspberries and whipped cream.
Ingredients
- Butter for greasing
- 6 medium eggs, separated
- 225g caster sugar
- 115g fine semolina
- 60g ground almonds
- Grated rind and juice of 1 lemon
- 6 tablespoons rose petal jam (or a favourite jam or lemon curd)
- 200ml double cream, lightly whipped
- 125g fresh raspberries
- Icing sugar for dusting
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