This is a delicious gluten free lemon cake that can be served cold as a cake or warm as a pudding type dessert. I have also made it into mini cakes and they have worked quite well.
Ingredients (serves 8)
- 60 grams Butter
- 1/2 cup Caster sugar
- 1 cup Self raising flour (gluten free)
- 1 Egg, beaten
- 60 grams Butter
- 1/2 cup Caster sugar
- 1/2 cup Lemon juice
- 1 Egg
Method
- Pre-heat oven to 180 degrees. Prepare a 20 cm cake tin by greasing and lining.
- Place self-raising flour, first lot of caster sugar and first lot of butter in a mixing bowl. Rub all ingredients together until it resembles the look of fine bread crumbs. Make a well in the center and add beaten egg. Combine all ingredients until a dough. Set aside.
- In a saucepan combine butter, caster sugar, lemon juice and egg. Stir constantly on a low heat until it boils or thickens. Watch the mixture does not curdle. Once thickened set aside to cool slightly.
- Press 2/3 of the dough mixture into cake tin. (if dough is sticky put a little flour in your hands any flour will do!) pour lemon curd on top. Break the remaining and sprinkle on top of curd. (you will probably need to flour your hand again)
- Bake in the oven for approx 35-40 minutes. Serve warm or cold.
Notes
Can also be made with regular flour.
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