Kerrins Belgian Tea Cake Recipes

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

KERRIN'S BELGIAN TEA CAKE

Steps:

• Cake:.
• Sift dry ingredients, rub in butter, add eggs to form a moist dough.
• Place 1/2 mixture into a greased 7" round sandwich tin, spreading about 1/2 way up sides of tin.
• Pour hot filling over mixture in tin.
• 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.
• Serve warm with whipped cream.
• Filling:.
• 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.
• Alternate filling:.
• Add custard powder to syrup or juice from can and heat until thickened, mix in fruit.