Lemon Curd Teacake
This awesome dessert has been shared with us by Toni from Make It Perfect. It is a biscuity teacake that was made for her by her friend Edna in the weeks after the arrival of her son. The cake mixture will be really thick, almost like a wet cookie dough. Use your fingers to spread it over the base of the tin. The lemon curd will be quite runny and that's okay – it will seep into the cake mixture when cooking. You will probably want to double it and cook in 2 separate tins because it is so delicious you will be wanting more!!
Recipe Tester Feedback: "So easy and cheap! It was devoured by our family. Quite biscuity and very yummy. It reminded me of a slice." - Gerri
No: Nuts
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes
Cooking Time 30 minutes
Serves 8
Can be frozen
Ingredients
- self raising flour - 150g
- butter - 60g
- sugar - 110g
- egg - 1
- For the lemon curd:
- lemon juice - 60g
- butter - 60g
- sugar - 110g
- egg - 1
Method
- Preheat oven to 180C.
- Add flour (150g), butter (60g), sugar (110g) and egg (1) to the bowl. Mix Speed 5 / 30 seconds.
- Pour half of the mixture into the base of the cake tin. The mixture will be quite thick and you may need wet fingertips to spread it. Set aside the remaining mixture into a separate bowl. Clean and dry your mixer bowl.
- Add lemon juice (60g), butter (60g), sugar (110g) and egg (1) into the bowl. Program 5 minutes / 100C / Speed 4.
- Pour lemon curd over cake mixture (the lemon curd mixture will be quite runny.)
- Dollop 1/2 teaspoonfuls of remaining cake mixture over the top of the lemon curd.
- Bake in the oven for half an hour.
- Serve warm or cold.
