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Lemon butter teacake
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Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
42 minutes
Ingredients:
  • 1 pkt traditional English tea cake mix
  • Grated rind of 1 lemon
  • 1 egg
  • 25ml milk
  • 50g almond meal
  • 20.00 ml flaked almonds
  • 250g tub mascarpone*
  • 120.00 ml lemon butter
  • 21.00 gm lemon juice
  • 150ml thickened cream, whipped
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 190°C while generously greasing and lining the base of two 20cm round cake pans.
  • In a mixing bowl, combine cake mix, grated rind, egg, and 55ml water. Using electric beaters, beat for 5 minutes. Then mix in milk and almond meal until fully combined.
  • Divide the mixture evenly between the 2 pans, and generously sprinkle flaked almonds over one of them. Bake both pans for 12-15 minutes or until beautifully golden. Allow them to cool in the pans before removing.
  • Whisk mascarpone and half of the lemon butter with lemon juice. Set aside one of the almond cakes. Spread mascarpone mixture onto the other cake, top with whipped cream and remaining lemon butter. Place the almond-flaked cake on top and dust with icing sugar before serving.

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