Grease a deep 20 cm/8 inch cake tin, line the base with
grease proof paper, then grease the paper. Dust the
inside of the tin lightly with flour.
Put the
egg yolks, sugar, lemon rind and juice into a bowl and
whisk with an electric beater until thick and
mousse-like. Stir in the semolina and ground almonds.
Whisk the egg whites until stiff, then fold in.
Turn the
mixture into the prepared tin and level the surface.
Transfer to a preheated oven,
180°C, (350°F),
Gas Mark 4, and bake for 35-40 minutes until the cake
springs back when lightly pressed in the centre. Turn
out on to a wire rack, peel off the lining paper, turn
the cake the right way up and leave to cool.
Cut
the cooled cake into two layers. Fold half of the peach
slices into three-quarters of the cream and use to
sandwich the layers together.
Toast
the ground hazelnuts in a dry frying pan, stirring
continuously, until they turn a golden brown. Allow to
cool.
Put
the apricot jam and lemon juice into a small saucepan
and heat gently, stirring until the jam has melted.
Sieve and reheat. Arrange the remaining peach slices
overlapping in a circle on top of the cake.
Brush the
peaches and the sides of the cake with the warm jam
glaze. Press the hazelnuts around the sides, then pipe
the remaining cream around the top. Serve chilled.