Belgian lemon tea cake recipe

When life gives you lemons… you need to make this easy Belgian lemon tea cake recipe!

One of the single greatest things about spring, in my opinion, is LEMON dessert in all shapes and forms. So enter this new luscious Belgian lemon tea cake. It’s not going to blow the roof of the internet or anything. No bells and whistles and extra fancy things. It’s just a basic lemon curd tea cake – with just the right amount of density and weight, and golden crumbs on top, incorporating that zingy lemon-cake taste. Basic, full of lemony flavour throughout, and so, so good.

So, the lemon tea cake.

Brooke’s mum introduced her to this lovely Women’s Weekly recipe for a Belgian lemon tea cake. It is a delicious tea cake, with a lemon curd filling. It is not a difficult recipe; in fact, it is very simple. In addition I should point out that I could eat the whole thing myself, if allowed. As in, the whole cake. A little piece here, and a little piece there, and three more pieces after that. Next minute it would be gone. It’s that good!

Don’t be daunted by the thought of making lemon curd, it really is quite easy. The cake mix is actually more like a pastry base which you press two-thirds of the mixture into the base of a greased tin and then add the lemon curd – almost like a pie. Finally, sprinkle some of the remaining cake mixture on top. The sweetness of the pastry on top of the tea cake compliments the zingy, lemon curd filling.

This luscious Belgian lemon tea cake looks more complicated than it really is. The cake has a wonderful combination of flavour and texture, and something I crave as soon as I see a tree full of lemons.

Enjoy!

If you like this recipe – then check out our other dessert and sweets recipes – like our recipes for no-bake mars bar slice, ginger-nut biscuits, easy raspberry friands, blueberry and lemon loaves or easy banana cake.

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Belgian lemon tea cake recipe instructions

Belgian lemon tea cake recipe
 
Prep time
Cook time
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Basic Belgian lemon tea cake recipe – with just the right amount of density and weight, and golden crumbs on top, incorporating that zingy lemon-cake taste.
Author:
Recipe type: Cake
Cuisine: Belgian
Serves: 1
Ingredients
Base
  • 1 cup self-raising flour
  • ½ cup caster sugar
  • 60g butter
  • 1 egg, lightly beaten
Filling
  • ¼ cup lemon juice
  • ½ cup sugar
  • 1 egg, lightly beaten
  • 60g butter chopped
Instructions
  1. Preheat oven to moderate 180c.
  2. Brush a 17cm shallow round tin with melted butter and line the base of the tin with baking paper.
  3. Sift self-raising flour into a bowl, and add sugar and stir well to combine. Add butter and rub in with finger tip until mixture resembles fine breadcrumbs. Make a well in the centre and stir in egg to form a soft dough.
  4. Press ⅔ of the dough into the prepared tin.
  5. Pour over hot lemon curd filling. Crumble small pieces of the remaining dough over the lemon curd filling. Bake for 30 minutes and cool tin.
  6. To make filling – place all ingredients in small pan. Stir constantly over a low heat until the mixture boils and thickens.

 

Easy banana cake recipe

You know the times when you want to eat something cozy and yummy at 10am on a Saturday morning? But you feel guilty about having cake for breakfast. Well get over it this easy banana cake recipe is so delicious and simple you will want to eat cake for breakfast every morning.

That’s what we have going on here today. Banana cake for breakfast, guys! Is this not the most perfect way to wake up?

This one-bowl banana cake is adapted from Donna Hay’s one bowl banana cake recipe. The beauty of this easy banana cake recipe is in its simplicity.

This recipe makes a wonderfully moist, sweet, perfectly dense banana cake. It’s stick-to-the-back of your fork moist. It is even semi-healthy.

What’s not to love about a melt-and-mix cake that helps you use up all your over-ripe bananas? We’re all for reducing food wastage and time spent cleaning up, so this delicious one-bowl wonder ticks those boxes and more. This Donna Hay one –bowl easy banana bread recipe is a beauty can be whipped up in minutes and served warm for afternoon tea if you are more civil than Brooke and I who eat cake for breakfast.

This is the sort of recipe that everyone who has a slice begs you for the recipe. It is, hands down, the best banana cake I’ve ever had.

Enjoy!

If you like this recipe – then check out our other dessert and sweets recipes – like our recipes for no-bake mars bar slice, ginger-nut biscuits, easy raspberry friands, blueberry and lemon loaves or apple and rhubarb crumble.

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Easy banana cake recipe

One bowl easy banana cake Instructions

5.0 from 1 reviews
Easy banana cake recipe
 
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Wonderfully moist, sweet, perfectly dense banana cake recipe.
Author:
Recipe type: Cake
Cuisine: American
Serves: 1
Ingredients
  • 4 medium ripe bananas (1 ½ cups mashed)
  • 3 eggs
  • ½ cup (125ml) light extra virgin olive oil
  • 1 ½ cups (265g) brown sugar
  • 2 teaspoons vanilla extract
  • 1 ½ (225g) self-raising flour
  • 1 teaspoons ground cinnamon
Instructions
  1. Preheat oven to 180°C (350°F). Place 1 ½ ripe bananas in a bowl and mash with a fork. Add the oil, eggs, sugar and vanilla and mix to combine. Add the self-raising flour and cinnamon and mix to combine.
  2. Pour into a 22cm round cake tin lined with non-stick baking paper. Cook for 45 minutes or until a skewer comes out clean.
  3. Rest the cake in the tin for 5 minutes before turning out onto a wire wrack to cool completely.

 

Healthy vegetarian zucchini soup recipe

It’s turned cold here in Melbourne. Cold winter weather means it’s time for soup, and this healthy vegetarian zucchini soup recipe is one to add to your winter dinner or lunch roster. It’s incredibly simple to make, creamy, and packed with flavour even though there’s less than 7 core ingredients.

When Brooke first said that she was making a healthy vegetarian zucchini soup, I’ve got to admit I was pretty sceptical. Firstly, I’ve never had a zucchini soup before and secondly, green soup just doesn’t exactly scream delicious if I’m honest. One spoonful of this soup and I was eating my words as well as a second bowl of soup!

Brooke loves this vegetarian zucchini soup recipe because it’s simple, quick and can be made in one pot. The fact that it is so flavourful, smooth and satisfying, as well as vegetarian is just an added bonus. Made in under 30 mins it’s perfect for people who are time poor. I think recipes which can be made quickly and in one pot (or pan) are a win for both parties as I’m in charge of the washing up at our house.

This recipe was inspired by one of Brooke’s friends who has been making it for years. The great thing about this recipe is it has just 7 core ingredients. With winter now here in Australia soup is the perfect healthy dinner option. On dark and cold winter nights, this creamy healthy vegetarian zucchini soup will warm you right up.

This is definitely one of my new favourite soup recipes, but if you are looking for others, then you should check out our Cauliflower Soup Recipe or Roasted Pumpkin and Sweet Potato Soup Recipe.  If you are looking for something to serve with your soup our Savoury Muffin Recipe pairs perfectly also.

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Creamy Healthy Vegetarian Zucchini Soup – Recipe Instructions

Healthy vegetarian zucchini soup recipe
 
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Healthy vegetarian zucchini soup recipe is incredibly simple to make, it is so creamy, and packed with flavour even though there’s less than 7 ingredients.
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 6
Ingredients
  • 1 tbsp oil
  • 4 medium sized zucchini chopped
  • 1 leek, chopped
  • 1 brown onion, diced
  • 2 garlic cloves, crushed
  • 2 potatoes, chopped
  • 1 tsp dried tsp Thyme leave
  • 4 cups stock (vegetable)
  • Salt and pepper
  • Cream and Parmesan cheese to serve
Instructions
  1. Heat oil in a large saucepan over medium heat. Add the leek, onion, garlic and thyme and cook, stirring, for 1 minute or until the onion and leek softens slightly.
  2. Increase heat to high. Add the zucchini, potato, stock and bring to the boil. Cook, stirring occasionally, for 10 minutes or until the potato is tender. Remove from heat and cool for 5 minutes.
  3. Blend together in a food processor or blender until smooth. Return soup to the heat to warm through.
  4. Season with salt and pepper. Serve with cream or parmesan cheese (or both!) and with crusty bread.

 

Caramelised Apple and Fennel Pork Sausage Rolls Recipe

There’s nothing better than homemade sausage rolls, and these homemade Caramelised Apple and Fennel Pork Sausage Rolls are so tasty I bet you can’t just eat one! Sausage rolls are popular all year round here in Australia, especially as a casual snack at a party due to their quick and easy to make reputation.

In recent years sausage rolls have got somewhat of a bad name, due to the mass produced versions you find in supermarkets with zero flavour and zero nutrition. As with most things when making your own sausage rolls, using high-quality ingredients returns this classic to their flavoursome best.

The sweet caramelised apple and fennel spice, mixed with pork – combines to give a sweet, juicy, slightly spicy pork filling that’s wrapped in a buttery, flaky puff pastry goodness. It’s the small touches that make this recipe great, caramelising the apple takes these sausage rolls to a whole new level, which is bordering on gourmet.

If you have time you can make these sausage rolls with homemade puff pastry, instead of store bought, but as we were short on time we went with store bought puff pastry.

We like to serve our homemade Caramelised Apple and Fennel Pork Sausage Rolls with Beerenberg Tomato Chutney a gourmet chutney we discovered when in South Australia.  If you have time making some from scratch is also an option, but to be honest you can eat them without any kind of dipping sauce. Too much sauce can take away from the delicious apple, fennel and pork filling.

If you’re looking for other pork recipes, then check out our pulled pork tacos recipe or Asian BBQ pork ribs.

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5.0 from 1 reviews
Caramelised Apple and Fennel Pork Sausage Rolls Recipe
 
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There's nothing better than homemade sausage rolls, and these homemade Caramelised Apple and Fennel Pork Sausage Rolls are so tasty I bet you can’t just eat one!
Author:
Recipe type: Snack
Cuisine: Australian
Serves: 16
Ingredients
Caramelised Apple
  • 2 tbsp butter
  • 1 granny smith apple, finely diced
  • 1 small brown onion, finely diced
  • 2 tbsp brown sugar
  • 2 tbsp apple cider
  • ¼ tsp salt
Sausage Rolls
  • 500g pork mince
  • Caramelised apple
  • 2 large cloves of garlic, chopped finely
  • 1 tsp dried thyme
  • 2 tsp ground fennel seeds
  • 1 cup fresh bread crumbs
  • 1 egg
  • salt and pepper
  • 2 sheets of frozen puff pastry (9 x 9 inches)
To finish
  • 1 egg - for egg wash
  • Sea salt flakes
  • poppy seeds
Instructions
  1. Heat 2 tbsp of butter in a nonstick pan. When melted, add the onions and apple and saute over medium heat until the mixture starts to turn golden brown, about 10 minutes.
  2. Add the brown sugar, apple cider and salt and cook for another 5-10 minutes until the liquid is reduced and the apples have caramelised. Set aside to cool slightly.
  3. Preheat oven to 180°C. Line a baking tray with baking paper.
  4. In a bowl, place the pork mince, breadcrumbs, garlic, herbs, egg then add the cooled caramelised apple mixture and salt and pepper to season. Mix with your hands or a spoon, until everything is mixed through well. Divide the mix into four portions.
  5. Place one puff pastry sheet on your bench and cut it in half, so you have two 9 x 4.5 inch rectangles. Take a single portion of the sausage filling and while leaving a 1 cm margin, place the filling along one long edge of the puff pastry rectangle, evenly. Brush both long edges with some egg wash, and carefully roll up the pastry sheet with the sausage filling, until the ends overlap by about 1 cm. Gently pinch the two ends together to create a seal. Place the seam side down, and cut this roll into 4 equal parts (with a back and forth motion using a serrated knife so that you cut evenly and smoothly). Place the 4 sausage rolls on the baking tray, slightly apart.
  6. Repeat with the remaining puff pastry sheet to make 16 sausage rolls in total.
  7. Using a small sharp knife, make two slits on the top of each sausage roll. Brush the tops generously with egg wash and sprinkle some salt and poppy seeds (optional).
  8. Bake in the oven for 15 minutes, and then increase the heat to 190°C and bake for a further 30 minutes or until they are golden brown.
  9. Take out of the oven, allow them to rest for a few minutes, and serve while warm.

 

Easy Afghan biscuit recipe

For those who love all things cookie; I’m looking at you cookie monster, you may already be familiar with Afghan biscuits or cookies to our American friends. If not, they’re a must try! These Afghan biscuits are creamy, nutty, chocolatey, crunchy and could be the definition of yum. They’re hit with both little kids and big kids alike.

The origin of the Afghan biscuit recipe and the derivation of the name are unknown, but the recipe has appeared in many editions of the influential New Zealand Edmonds Cookery Book. They’re surely one of the country’s greatest exports, second only to Richard Wilkins hair.

This recipe has a high proportion of butter, and relatively low sugar, no rising agent, giving them a soft, dense and rich texture, with crunchiness from the cornflakes, rather than from a high sugar content. The substantial butter used gives the biscuit a soft melt-in-the-mouth texture, and the sweetness of the icing offsets the low sugar content of the biscuit and the cocoa bitterness.

The simple ingredients and easy steps make these biscuits the perfect treat to make on a lazy Sunday to have with a cuppa. With the added bonus of many of the ingredients required being pantry staples why not give this Afghan biscuit recipe a try.

If you love this Afghan biscuit recipe then be sure to check out our recipes for florentine biscuits, oatmeal raisin cookies, melting moments with jam.

Easy Afghan biscuit recipeNew Zealand Afghan biscuit recipeEasy Afghan biscuit recipeEasy Afghan biscuit recipeEasy Afghan biscuit recipe

Easy Afghan biscuit recipe
 
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These afghan biscuits are creamy, nutty, chocolatey, crunchy and could be the definition of yum.
Author:
Recipe type: Dessert
Cuisine: New Zealand
Serves: 30
Ingredients
Biscuits
  • 250g butter softened
  • ¾ cup brown sugar
  • ¼ cup Cocoa powder
  • 1⅔ cups plain flour
  • 2½ cups cornflakes
  • Walnuts, to decorate
Chocolate icing
  • 1½ cups icing sugar mixture
  • 2 tablespoons cocoa powder
  • 2 tablespoons hot water
Instructions
  1. Preheat oven to 180C/160C fan-forced.
  2. Grease 2 large baking trays and line with baking paper.
  3. Using an electric mixer, beat butter and sugar together until light and fluffy. Add cocoa and flour. Beat on low speed until combined. Stir in cornflakes. Roll level tablespoons of mixture into balls. Flatten slightly. Place onto prepared trays, 4cm apart, to allow room for spreading during cooking.
  4. Bake for 16 to 18 minutes or until just firm to the touch, swapping trays halfway through cooking. Cool completely on tray
  5. Make Chocolate icing: Sift the icing sugar and cocoa into a bowl. Gradually stir in enough hot water until the mixture is smooth and combined.
  6. Add a teaspoon of chocolate icing onto the tops of the biscuits, spreading slightly (see note). Decorate with walnuts. Set aside for 1 hour to set. Serve.