Kerrin'S Belgian Tea Cake - cooking recipe

Ingredients

Cake
1/2 cup caster sugar
1 cup self raising flour
1 pinch salt
60 g butter
2 eggs, beaten
60 ml hot water (2oz)
1 tablespoon walnuts, chopped
Lemon Cheese Filling
1 lemon, juice and zest of
3/4 cup water
3/4 cup sugar
1 1/2 tablespoons custard powder
Alternate filling
1 (400 g) can fruit, drained keep syrup aside
1 1/2 - 2 tablespoons custard powder

Preparation

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.