LEMON SHORTCAKE
HREE ounces butter, 4 oz. sugar, 1 egg, 1 small cup flour, 2 teaspoon baking powder, pinch salt, 1 tablespoon warm milk. Beat butter and sugar well, add egg, then flour and baking powder alternately with milk. Spread evenly into a sponge tin and sprinkle the top with equal quantities of finely-chopped walnuts and raw sugar mixed well. Put it on top of the cake mixture. Bake in a moderate oven. Put in oven at 375 degrees for about 1% hour or longer it needed. When quite cold cut through the centre and spread lemon filling. Lemon Filling: Half a cup of water, 2 dessertspoons sugar, juice and grated rind of 1 lemon, Bring this to boil and thicken with 1 full dessertspoon of cornflour. When it is cold spread it in the centre of the short cake. Do not use the cake for at least 4 or 5 hours after the filling is put in it. It must only be cooked to a light golden colour; overcooking spoils it.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19570308.2.42
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New Zealand Listener, Volume 36, Issue 917, 8 March 1957, Page 22
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172LEMON SHORTCAKE New Zealand Listener, Volume 36, Issue 917, 8 March 1957, Page 22
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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