Lemon tea Cake

(Better Homes and Gardens Magazine, September 2008)

Preparation time: 10 mins

Cooking time: 35 mins

Serves 6-8

1 cup self-raising flour

135g caster sugar

100g unsalted butter, finely diced

2 eggs

1 egg yolk

Icing sugar, for dusting

Double cream, to serve

LEMON FILLING

100ml lemon juice

100g caster sugar

1 egg

1 egg yolk

75g unsalted butter

2 tsp plain flour

1. Preheat oven to 180 degrees C.  Grease an 18cm cake tin and line with baking paper. Sift flour and sugar together, and put in a food processor.  Add butter and process until mixture resenbles wet sand.  Add eggs and yolk and pulse to form a soft dough.

2. To make lemon filling, put juice, sugar, egg, yolk and butter in a small saucepan.  Set over a very low heat and cook for 2 minutes until butter is melted.  Whisk in flour, then cook over a medium heat for 2 minutes or until mixture thickens.

3. Press two-thirds of cake mixutre into prepared tin, top with lemon filling (leaving 2 cm margin at edges), then crumble remaining cake mixutre on top.  Bake for 30 minutes, then cool on a wire rack for 15 minutes.  Dust pieces with icing sugar and serve with a dollop of cream.