This lovely tea cake looks as if it is difficult to make, yet it is really quite easy. Present it on a lovely platter and share it with family and friends. They will be impressed.
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.
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.
*You can also use regular wheat flour for this recipe.
*My tin was about 18.5 cm/7.25” – slightly smaller may be preferable, but I still had enough cake mixture for that size tin.
*The curd is very simple to make. This curd does not require a double boiler as many recipes do. However, it does mean that you must cook it over a low heat.