Hi All
I have a fantastic recipe for a lemon tea cake. It is a foolproof cake that is universally well-received. I would love to make it in my TM, but am a newbie and don't know how to convert the recipe. I thought perhaps one of you TM experts would like to give it a go - the reward will be yummy lemon tea cake! The recipe has two parts - the dough and the filling, and I don't know how to approach converting it. I am not sure whether the filling (which is like a lemon curd) could be made in the TM at all. And I also don't know how to use the TM to make the 'rubbed-in' texture for the pastry.
The recipe is as folllows:
INGREDIENTS
1 cup (150g) self-raising flour
1/2 cup (110g) caster sugar
60g butter, chopped
1 egg, beaten lightly
For
filling:
1/4 cup (60ml) lemon juice
1/2 cup (110g) caster sugar
1 egg, beaten lightly
60g butter, chopped
METHOD
* Preheat oven to 180C/160C fan-forced. Grease a deep, 18cm cake pan, line base with baking paper (the size of the pan is crucial - if it is too big, the cake doesn't work)
* Sift flour into a bowl. Add sugar then rub in the butter until mixture resembles breadcrumbs. Stir in the egg to form a soft dough. Press two-thirds of the dough over the base of the prepared pan.
* LEMON FILLING: Combine juice, sugar, egg and butter in a small pan. Stir over a low heat until mixture thickens and coats the back of a spoon.
* Spread the hot lemon filling over base in pan to within 1cm of the edge. Crumble the remaining dough over the lemon filling.
* Bake for about 30 minutes or until browned. Cool in pan.
* Serve dusted with icing sugar.
I look forward to hearing from anyone who has ideas about how to convert.
Many thanks!
