Lemon cake and plum orange tart recipe

Australian
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Lemon cake and
pie recipes


Plum pie
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with plums



Orange
recipes
 

Lemon cake

 

Plum-orange tart

 
  • 250 GRAM SELF RAISING FLOUR
  • 125 GRAM BUTTER, soft
  • 250 GRAM SUGAR
  • 2 LEMONS
  • 2 LIMES
  • 2 EGGS
  • 1 CUP SOUR CREAM
 

Mix the flour with the butter, the sour cream, the eggs, juice of 2 limes and 1 lemon and rind of 1/2 lime and 1/2 lemon and 150 gram sugar. Beat this 3 minutes using an electric mixer. Pour the batter into a cake mold and bake the cake 40 minutes at 175 degrees Celsius. Allow the cake to cool down. In the meantime, cut the remaining lemon in thin slices. Bring the remaining sugar to the boil with 1/2 cup of water and poach the lemon slices 15 minutes in this fluid. Arrange the lemon slices on top of the cake and pour the fluid over the lemon slices. Allow the cake to cool down before serving.

Mix the flour with 150 gram butter and 125 gram sugar and knead to a dough. Roll out the dough and put in a round form. Bake the tart blind for 20 minutes at 180 degrees Celsius. Distribute the plums over the bottom. Mix the crème fraîche with the remaining sugar, the orange juice and rind, the eggs, the almond paste and the liqueur. Melt the remaining butter, add this to the mixture and stir. Put the tart back in the oven and bake 20 minutes more.