Lemon Curd Cake (747)

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:

1. 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.
2. 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.
3. 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.  
4. Make the lemon curd as per the instructions below. Pour the hot lemon curd onto the cake base.
5. As evenly as possible, crumble the remaining mixture over the top of the curd. It will spread a little during baking.
6. Bake until lightly golden brown - about 30 minutes.
7. 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.
8. 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.
9. Place all filling ingredients in a saucepan. (See Note 2)
10. 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.