There are days when we want just something sweet and simple. Nothing too fancy but a cake to enjoy with friends and family. I took this recipe from a recent issue of Better Homes and Gardens (July09) and it was fairly ok. Wasn’t something that I thought it will turn out but taste wise it was lovely. What I did enjoy is the lemon filling which provides the ormph to the cake. Somehow I think that the size of pan they suggested (9inch) was too big as the cake turned out a little flat. These would have made great little patty cakes I think!
LEMON TEA CAKE
1 cup SR flour
135g caster sugar
100g unsalted butter, finely diced
1 egg yolk
cream and icing sugar, for serving
100ml lemon juice
100g caster sugar
1 egg yolk
75g unsalted butter
2 tsp plain flour
Preheat oven to 180C. Grease 18cm cake tin and line with baking paper. Sift flour and sugar together, put in food processor. Add butter and process until mixture resembles wet sand. Add eggs and yolk and pulse to form a soft dough.
To make lemon filling, put juice, sugar, egg and egg yolk and butter into small saucepan. Set over a very low heat and cook for 2 mins until butter is melted. Whisk in flour, then cook over medium heat for 2 mins or until mixture thickens.
Press two-thirds of cake mixture into prepared tin, top with lemon filling (leaving a 2cm border), then crumble remaining cake mixture on top.
Bake for 30 mins, then cool on wire rack for 15 mins.
Dust with icing sugar and serve with cream.