Kerrin's Belgian Tea Cake

This cake, from a friend, has a choice of fillings. The lemon cheese is the original filling, both are lovely.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• Cake

• 1⁄2 cup caster sugar
• 1  cup self raising flour
• 1  pinch salt
• 60  g butter
• 2  eggs, beaten
• 60  ml hot water (2oz)
• 1  tablespoon walnuts, chopped

• Lemon Cheese Filling

• 1  lemon, juice and zest of
• 3⁄4 cup water
• 3⁄4 cup sugar
• 1 1⁄2 tablespoons  custard powder

• Alternate filling

• 1 (400 g) can  fruit, drained keep syrup aside
• 1 1⁄2-2  tablespoons  custard powder

Directions

1. Cake:
2. Sift dry ingredients, rub in butter, add eggs to form a moist dough.
3. Place 1/2 mixture into a greased 7” round sandwich tin, spreading about 1/2 way up sides of tin.
4. Pour hot filling over mixture in tin.
5. Place remaining mixture over the filling in heaps, then sprinkle with walnuts and bake 35 mins at 190 deg C - 200 deg C (375 deg F–400 deg F) less if fan forced.
6. Serve warm with whipped cream.
7. Filling:
8. Boil water and sugar, add rind and boil 2 mins, then remove from stove and add custard powder, mixed with lemon juice - reheat until thickened.
9. Alternate filling:
10. Add custard powder to syrup or juice from can and heat until thickened, mix in fruit.