Yummy in Yellow

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Making a lemon tea cake, will post recipe soon:

Lemon Tea Cake

We have a Meyer lemon tree in our backyard that was all but dead when we moved in 18 months ago. With a bit of love, a crazy bush hacked back to give the tree some much-needed sunlight, and a whole lot of watering over summer we’ve now got a bumper crop. So much so that the poor tree threatens to topple with the weight of these huge, bright yellow, juicy fruit. I’ve been reading of late that lemons are one of the most potent foods we can eat for our health. Think about it, whenever you drink or eat something lemony, don’t you just feel a bit brighter and perkier? Even when you’re getting a good whack of sugar at the same time…

A friend of mine served this to me for dessert a while back, and gave me the recipe, a clipping from an unknown magazine. I’ve adapted it a little bit anyway –  anything involving lemon can usually do with more lemon, in my opinion. And there was no way this cake needed to bake for the 35-plus minutes the original recipe asked for, so I’ve adjusted the time.

This is quite a dense cake, more like a slice – so you could well make it in a tray and slice into squares. It should keep in an airtight container for at up to a week.

  • 1 cup self-raising flour
  • 1/2 cup aster sugar
  • 60g butter., chopped
  • 1tbsp grated lemon rind
  • 1 egg, lightly beaten

Lemon Filling:

  • 2 tsp cornflour
  • 1Tbsp water
  • 1/2 cup lemon juice
  • 1/2 cup caster sugar
  • 1 egg, lightly beaten
  • 60g butter, chopped
  • Preheat oven to 180 degrees Celsius. Grease & line an 18cm springform tin.
  • Combine flour and caster sugar in a bowl and rub in butter with fingertips until it resembles breadcrumbs, then stir through lemon rind. Add egg and stir to combine. Press 2/3 mixture over base of tin.
  • Lemon filling: Combine cornflour and water until smooth. Put in saucepan with remaining ingredients and stir over a low heat until it thickens and boils.
  • Pour lemon filling over base – pour into the centre and it will naturally spread out to cover the base. Crumble the remaining base mixture over the lemon filling.
  • Bake for 25 minutes until browned on top. Cool in tin.
  • Serve warm or cold with whipped cream.

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