* 4 cups of milk
* 1 cup of semolina
* lemon zest from one medium sized lemon, grated
* ½ cup of almonds, chopped
* ½ cup of sultanas
* 25 grams of butter
* ¼ cup honey
* 1 teaspoon of vanilla extract
* 2 free range eggs

pre-heat oven to 180C and grease a 21cm springform tin.

separate the eggs, and beat egg yolks til just frothy. bring the milk to boiling point (can also use one cup water, three cups milk), on a low heat. whisk in semolina a little at a time to ensure there are no lumps. take off heat. to this warm mixture add the nuts, sultanas and lemon zest.

in a small pot melt the butter. take off the heat. add the honey, vanilla extract and egg yolks to the butter. mix well, and stir into the semolina mixture.
beat egg whites until stiff. fold into the semolina mixture. pour into springform tin and bake for an hour, or until firm.

serve with cream or mascarpone.

recipe via trotsky & ash.