Belgian Lemon Tea Cake - flour

Method

• Preheat oven to moderate 180°C (355°F). Brush a 17cm shallow round tin with melted butter and line the base of the tin with baking paper.
• Sift self-raising flour into a bowl. Add sugar and stir well to combine. Add butter and rub in with fingertips until mixture resembles fine breadcrumbs. Make a well in the centre and stir in egg to form a soft dough.
• Press 2/3 of the dough into the prepared tin.
• Pour over hot lemon curd filling (instructions below). Crumble small pieces of the remaining dough over the lemon curd filling. Bake for 30 minutes and cool tin.
• To make the lemon curd filling, place all ingredients in small pan. Stir constantly over a low heat until the mixture boils and thickens.