Part of:
Cakes
Ingredients:
- 1 cup (150 g) gluten-free all-purpose/plain flour (See Note 1)
- 2 tsp baking powder
- 1/2 cup (115 g) caster/superfine sugar
- 1/4 cup (60 g) unsalted butter - at cool room temperature
- 1 large egg - lightly beaten, at room temperature
- icing/powdered sugar - for dusting
- 1/2 cup (120 ml) lemon juice - strained
- 1/2 cup (115 g) caster/superfine sugar
- 1 large egg - lightly beaten
- 1/4 cup (60 g) unsalted butter - cut into cubes {
Instructions:
- Preheat your oven to 180 Degrees C (355 F).Grease and line the base and sides of a 17 cm (6.5”) spring-form tin with non-stick baking paper.
- Add flour, baking powder, sugar, butter and lightly beaten egg to the bowl of a food processor fitted with a 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. Gently bring it together then divide the mixture and press ⅔ into the base of the prepared tin, reserving the remaining ⅓ for the topping. To be accurate, I weighed the mixture. You can estimate it if you prefer.
- 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. It will spread a little during baking.
- Bake until lightly golden brown - about 30 minutes.
- Remove from the oven and cool completely in the pan.Gluten-free baked goods are often fragile, so it is important that the cake is cooled before removing from the tin.
- Gently remove the side of the spring-form tin. Remove the baking paper, place the cake on a serving platter and dust the cake with icing/powdered sugar.The Lemon Curd Tea Cake is lovely served on its own, with a dollop of cream or Vanilla Ice Cream.
- Place all filling ingredients in a saucepan. (See Note 2)
- 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.Remove from the heat and top the cake base.