When life gives you lemons ….. try this easily made, delicious, Belgian Lemon Tea Cake.
This tea cake is the result of a wonderful gift from my friend, Barbara. Barbara has a beautiful Meyer Lemon tree which produces a generous bounty of fruit, and we have been the grateful recipients of a large bag of the produce.
This beautiful citrus is thought to be a cross between a regular lemon and an orange or mandarine. These golden droplets of sunshine are a sweeter lemon, with a smooth, thin skin that turns yellow-orange when ripe. They’re moderately acidic and produce a generous amount of juice. There are so many uses for this wonderful fruit. I use them in sweet or savoury dishes and, for me, a little of their zest or a squeeze of juice enhances the flavour of many dishes. The aesthetic pleasure they provide is a bonus; I have a bowl of this beautiful fruit sitting on my kitchen bench. They brighten even the dullest day and immediately evoke a feeling of joy.
With the much-appreciated lemons, I also intend to make a batch of marmalade and a few jars of lemon curd.
However, my first thought is to make this lovely recipe for a Belgian Lemon Tea Cake. This recipe was given to me by my friend, Josie. It is a delicious tea cake, with a lemon curd filling. It is not a difficult recipe; in fact, it is very simple. I make this recipe using gluten-free flour, making it a delicious treat for those with gluten intolerance.
I first prepare the cake part in a food processor and then make the lemon curd. Don’t be daunted by the thought of making lemon curd, it really is quite simple and it tastes delicious. The cake mixture, actually, is more like a pastry; it is not pourable. I gently press two-thirds of the cake mixture into the base of a greased spring-form tin and then add the lemon curd. Finally, I dot the remaining cake mixture over the top. The sweet pastry on top of the tea cake covers the tangy, lemon curd filling.
This tea cake looks more complicated than it really is. It looks special presented on a lovely platter, the end result belying the ease of preparation. The cake is crumbly, it has crunchy edges and a rich, creamy filling; a wonderful combination of flavour and texture.
I do hope you try it, I’m sure you will enjoy it. Eat it as is with a cup of tea or coffee or serve warm with a dollop of cream or Vanilla Ice Cream for dessert.
Xx Faye and Alex
Belgian Lemon Tea Cake
- 1 cup self-raising flour I used Orgran Gluten Free SR Flour
- 1/2 cup caster sugar super fine
- 60 g butter
- 1 large egg lightly beaten
- 1/2 cup lemon juice strained
- 1/2 cup caster sugar super fine
- 1 egg lightly beaten
- 60 g butter chopped
- Preheat your oven to 180 Degrees C (350 F)Grease and line the base and sides of a 17cm/6.5” spring-form tin* with non-stick baking paper.
- Add flour, sugar, butter and lightly beaten egg to the bowl of a food processor fitted with the steel blade.
Pulse until the mixture just starts to come together.Don’t process until the mixture forms a ball of dough, you want it to still be a little crumbly. Tip the mixture onto some cling wrap.
- Divide the mixture and gently press 2/3 into the base of the prepared tin, reserving the remaining 1/3.
- Make the lemon curd as per the instructions below. Pour the hot lemon curd onto the cake base.As evenly as possible, crumble the remaining mixture over the top of the curd.
- Bake until golden brown, about 30 minutes.Remove from the oven and cool completely in the pan.
- Gently remove the side of the spring-form tin.Remove the baking paper, place the cake on a serving platter and dust the tea cake with icing/confectioners’ sugar.Lovely served on its own, or with a dollop of cream.
Lemon Curd Filling
- Place all filling ingredients in a saucepan.*
- Over a low heat, stir until the butter has melted and the curd thickens, just below boiling point.Don’t be tempted to use high heat to make the process quicker; you will end up with scrambled egg.