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Lemon Tea Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)166.7835
Energy (kCal)5214.92
Carbohydrates (g)240.279
Total fats (g)436.9014
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 180 C (160 C fan-forced). | 2. Grease a deep, 18cm cake pan, and line it with baking paper. | 3. Sift flour into a medium sized mixing bowl. Add sugar and rub in the butter until the mix resembles breadcrumbs. Stir in the egg till you have a soft dough. | 4. Press 2/3 of this mix into your cake tin - we use the rest later. | 5. Lemon filling: Combine all ingredients in a small pan, stiring over a low heat until the mixture thickens and coats the back of a spoon. | 6. Strain the lemon filling onto the cake base in the pan, spreading so that it remains about 1cm from the edge. Crumble the remaining dough on top, over the lemon filling. | 7. Bake for 30 minutes, or until browned. Cool in pan. | 8. Serve sprinkled with icing sugar, or with a scoop of ice-cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    self raising flour 1 cup - - - -
    caster sugar 1/2 cup - - - -
    butter 60 chopped 5130.0 235.71 160.29 432.0
    egg 1 beaten 71.5 0.36 6.28 4.755
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    caster sugar 1/2 cup - - - -
    egg 1 beaten 71.5 0.36 6.28 4.755
    butter 60 chopped 5130.0 235.71 160.29 432.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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