Vanilla Almond Cake with Lemon Curd Glaze

This Vanilla Almond Cake is a light fluffy bundt cake, bursting with flavour and drizzled with a tangy lemon curd glaze.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Technically I have recovered from the terrible cold/flu that I have had for the past two weeks but it has left me a complete wreck. Prior to that I was honestly answering that I was feeling great towards the end of this pregnancy. I was still able to walk a decent amount and look after Cole as normal, despite him being always exuberant to the extreme. However, now is a different story. Just two weeks of limited exercise due to feeling awful has seriously affected how much I can do now. The baby has grown an astronomical amount and my mobility is suffering, not to mention there is zero room in my body for food so my energy levels are non-existent.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Now is the time that I need to take it easy and I’ve no choice but to slow down. I will aim to get a blog post out each week but do forgive me if I can’t manage it. Having been blogging my recipes for nearly five years now it always surprises me how I haven’t learnt to speed up my process, even the simplest recipes take me an age to prepare, photograph and write about. I love every minute of it but just standing at the kitchen counter making a cup of tea seems to rob me of any energy for the next hour so doing anything more adventurous is a battle.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

This Vanilla Almond Cake was borne out of a desire to bake something simple and delicious for Mother’s Day this weekend. My mum, like me actually, prefers a more homely bake rather than the bells and whistles of a buttercreamed layer cake and so this cake I have developed with very much our own tastes in mind.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

I absolutely love this cake and is definitely the one I would choose someone to bake for me. The sponge is fluffy and flavourful with ground almonds, vanilla extract and almond extract and the ingredients easy to get hold of. For this cake I just used a gluten-free flour blend (Doves Farm) instead of any fancy combos so it’s a really accessible recipe if you only want to make a quick trip to the supermarket.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

I love lemon curd and would happily smother it over anything but it pairs particularly well in this icing drizzled over the top of the cake.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

So if you want to bake something nice for mum (or for yourself) this weekend may I humbly suggest this Vanilla Almond Cake with Lemon Curd Glaze, it’s a simple cake but such a treat. All you need is your feet up and a cup of tea in hand to enjoy.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Print Recipe
Vanilla Almond Cake with Lemon Curd Glaze
This Vanilla Almond Cake is a light fluffy bundt cake, bursting with flavour and drizzled with a tangy lemon curd glaze.
Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}
Prep Time 40 minutes
Cook Time 50 minutes
Servings
12 people
Ingredients
  • 320 g caster sugar
  • 240 g unsalted butter room temperature
  • 6 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 180 g gluten-free plain flour
  • 180 g ground almonds
  • teaspoons baking powder
  • ½ teaspoon salt
  • 75 g sour cream
Lemon Curd Glaze
  • 100 g icing sugar
  • 25 ml whole milk
  • 75 g lemon curd
Prep Time 40 minutes
Cook Time 50 minutes
Servings
12 people
Ingredients
  • 320 g caster sugar
  • 240 g unsalted butter room temperature
  • 6 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 180 g gluten-free plain flour
  • 180 g ground almonds
  • teaspoons baking powder
  • ½ teaspoon salt
  • 75 g sour cream
Lemon Curd Glaze
  • 100 g icing sugar
  • 25 ml whole milk
  • 75 g lemon curd
Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}
Instructions
  1. Pre-heat the oven to 160°C then grease and lightly dust a 10 inch bundt tin with a tablespoon of gluten-free flour.
  2. Beat the sugar with the butter until light and fluffy.
  3. Add the eggs one at a time, mixing well between additions.
  4. Add the vanilla and almond extracts.
  5. In a separate bowl whisk together the flour, ground almonds, baking powder and salt then beat half into the rest of the ingredients.
  6. Mix in the sour cream until smooth then add the rest of the flour mixture and beat until completely combined.
  7. Pour the cake batter into the bundt tin and then place in the oven.
  8. Bake for 50 minutes, then remove from the oven, run a palette knife between the cake and the bundt tin, then carefully invert onto a wire rack and cool completely before glazing.
Lemon Curd Glaze
  1. Beat the icing sugar, whole milk and lemon curd together until completely combined then drizzle over the cooled cake.

SHOP THE RECIPE

I’ve owned the MasterClass Non-Stick Fluted Ring Cake Tin, 27 cm (10″) for years and it really is a good cake tin. I find the bundt cakes really easy to remove, it’s sturdy and has taken a bit of a battering in my kitchen. Some bundt tins are quite expensive but this is a good quality, well-priced tin that still makes your cakes look beautifully impressive. Especially good for a first-time bundt baker.

The links above are affiliate links so if you decide to buy your bundt tin using them then I will get a small commission from Amazon at no cost to you. It just goes a little way to paying for my blog expenses.

Plum Brown Butter Almond Cake {gluten-free}

Plum Brown Butter Almond Cake is simple everyday gluten-free tea cake, nutty and moist with delicious pockets of sweet plums.

Plum Brown Butter Almond Cake

Before we wind up the season I wanted to re-post this Plum Brown Butter Almond Cake. It’s a simple teatime cake which I first wrote about in 2014 and I definitely wanted to revisit it during this plum season as I remembered it being a beauty.

This time round I have made the cake gluten-free just by substituting the plain flour with gluten-free flour and adding a little more ground almonds. The cake has not suffered at all during the transition, just as fruity, moist and delicious. I deleted the original post as the photos were not my favourites but I saved the following words for posterity’s sake. To be honest, I could have written this yesterday as just this weekend I was changing my kitchen around yet again.

I have just reorganised my kitchen, not that my husband knows about it. It will be a lovely surprise when he comes home this evening to discover everything is not where it should be. He is a creature of habit so I’m sure there will be lots of heavy sighs as he reaches for a bowl and discovers a kilner jar of sultanas in its place or wants to make a cup of coffee and has to fight past the peanut butter and cocoa powder. I don’t drink coffee you see, so it now goes at the back, I’m thoughtful like that. When the clocks change his life is turned upside down, I can only imagine what the new state of affairs in the kitchen will do to him so I might make myself a bit scarce later on.

Plum Brown Butter Almond Cake

The kitchen turnabout had to come as unfortunately for my crockery, the amount of dried fruit, nuts, different gluten-free flours and the plethora of different types of paprika I harbour has actually pushed them out of the cupboards and relegated them to a lowly position of the shelf underneath our butcher’s block. I cook and bake several times a day so you would think that the food volume in my cupboards would be decreasing, not going up. I blame my self-indulgence. I like to have choice with my dinner, whether it’s to cook my curry with coconut oil, olive oil, walnut oil or ghee or whether I feel like serving it with basmati or jasmine or long grain rice, so I must have all of them on offer. This would be acceptable if I wasn’t living in a matchbox railway cottage wedged into North London, and so unfortunately now the plates are having to suffer.

Plum Brown Butter Almond Cake

The available space in the kitchen hasn’t been helped that it has been swamped these past few weeks with every manner of fresh fruit that summer has brought. My freezer is also fit to burst as I can’t keep up with all the foraging I’m doing around Parkland Walk and Stroud Green, and what I can’t find in the hedgerows the farmers’ market has been tempting me with at the weekends. To cope with the influx I have been making several variations of this cake these past few weeks. I don’t need any excuse to make a cake but every time a new fruit has come into season lately then it has seemed only fitting to herald their arrival by building sheet cakes around them. Cherries, blackberries and now plums have been pampered with this sugary treatment.

It’s a lovely way to make the most of the fresh produce, a wonderful treat which is right at home with a cup of tea for company. The batter includes not only sour cream for its moistness but brown butter, which the French call beurre noisette, literally meaning hazelnut butter. It’s just butter though, taken slightly past the melting point so that the flavour intensifies into a lovely toasty nuttiness. You must keep your eye on it however as it’s a very fine line between brown butter and burnt butter and two very different flavours.

Plum Brown Butter Almond Cake

The juicy plums are halved and popped on top of the batter and then sprinkled with almonds and a dazzle of runny honey. During the bake the fruit will sink into little pockets of jam at the base of this cake but not so much as they compromise the structure. It’s still easy to slice and even easier to eat, or at least it would be if I could remember where I put the plates.

Print Recipe
Plum Brown Butter Almond Cake {gluten-free}
Plum Brown Butter Almond Cake is simple everyday gluten-free tea cake, nutty and moist with delicious pockets of sweet plums.
Plum Brown Butter Almond Cake
Course cake
Cuisine British
Keyword cake
Prep Time 20 minutes
Cook Time 30 minutes
Servings
16 squares
Ingredients
  • 175 g ground almonds
  • 175 g gluten-free plain flour
  • teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 100 g caster sugar
  • 100 g soft light brown sugar
  • 150 ml sour cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 175 g unsalted butter
  • 8 plums halved and stones removed
  • 30 g flaked almonds
  • 2 tablespoons honey I used lavender honey
Course cake
Cuisine British
Keyword cake
Prep Time 20 minutes
Cook Time 30 minutes
Servings
16 squares
Ingredients
  • 175 g ground almonds
  • 175 g gluten-free plain flour
  • teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 100 g caster sugar
  • 100 g soft light brown sugar
  • 150 ml sour cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 175 g unsalted butter
  • 8 plums halved and stones removed
  • 30 g flaked almonds
  • 2 tablespoons honey I used lavender honey
Plum Brown Butter Almond Cake
Instructions
  1. Pre-heat the oven to 170°C and line and grease a 10” square baking tin.
  2. Whisk together the ground almonds, gluten-free flour, baking powder, bicarbonate of soda and the sugars until fully mixed.
  3. In a separate bowl whisk together the sour cream, eggs and vanilla extract then place to one side.
  4. Place the butter in a saucepan and heat over a medium flame. The butter will melt. Listen carefully and the butter will start hissing and cracking and forming little brown bits at the bottom of the pan. You want to wait until the noises start to subside, the butter smells toasty and is turning a darker colour. Remove from the heat as soon as it’s ready so it doesn’t begin to burn.
  5. Pour the brown butter in a slow and steady stream into the sour cream and egg mixture, whisking in all the while so that it doesn’t start to cook the eggs.
  6. Once all the butter is incorporated, pour the wet ingredients into the dry ingredients and mix in together.
  7. Pour the batter into the cake tin, then arrange the plums on top, cut side up. Drizzle over the honey and scatter the almond flakes over evenly.
  8. Bake in the oven for about 30 minutes until the top is lovely and golden.

If you like this recipe then you may like…

Gluten-Free Cherry Cake

Cherry Cake on a cooling rack with a cake knife sitting in front of a bowl of cherries

Vinegar Cake

Vinegar Cake

Courgette Oatmeal Cake with Lemon Mascarpone Icing


courgette cake on a plate

No-Oat Apple and Almond Butter Porridge

No Oat Apple and Almond Butter Porridge

I am not a fussy eater. I will pretty much eat anything. However, all the things I don’t eat; eggs, mushrooms, baked beans, bread all seem to end up on breakfast menus, meaning it’s a real pain to eat breakfast out. Teamed with the fact that I’m slightly intolerant to milk and I have never really liked cereal it’s also a real pain to eat breakfast at home. So maybe I’m a little fussy, but only at breakfast time. Lunch, dinner, desserts, afternoon tea I’m a dream. I promise.

So I have a few breakfast recipes that are invaluable to me and also have the added bonus of being gluten free and dairy free which is perfect since this month I am celebrating gluten free cooking and baking. This porridge recipe is a little bit of a liar since it’s not technically porridge as it contains no oats but it has the same consistency, it’s just as filling and if you have your apple butter and almond butter to hand it’s actually quicker to make as it requires no cooking.

apple and almond butterIt’s easy to make your own fruit and nut butters and oh so much cheaper than the supermarket. The following recipes for apple and almond butter make enough to last all week and have reinvigorated breakfasts for me as they are so versatile. They can be mixed up together or added to recipes separately. And please don’t limit these butters to breakfast. The spiced apple butter works an absolute treat with grilled pork chops or added to cake batter to create a really moist sponge cake. The almond butter can be spread on pretty much anything, and used on toast, for baking or in sauces but I love to poke sticks of celery at it for a really tasty and healthy mid-afternoon snack.
almond butter step1
almond butter step 2
almond butter step 3
almond butter step 4
almond butter step 5These two recipes can form a bit of a gluten free toolbox which if you are trying to complete the Whole 30 or a paleo plan can be essential additions to your storecupboard.

Does it also go without saying that this is really scrummy. Well it is and of course is, that’s why I’m giving the recipe to you. You deserve only the best after all.

No-Oat Apple and Almond Butter Porridge

1 serving

4 tbsp unsweetened apple butter
4 tbsp coconut milk
2 tbsp almond butter

Mix all 3 ingredients up and top with blueberries or raspberries or more nuts if you like.
See – it’s very easy.

Unsweetened Apple Butter
Makes about 600ml

1 kilo bramley apples, peeled, cored and cubed
50g unsalted butter
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground allspice
⅛ tsp ground nutmeg
1 tsp vanilla extract
a pinch of salt

In a large saucepan melt the butter.
Meanwhile sprinkle all the spices and the vanilla over the apple pieces, making sure they are well coated.
Once the butter is melted then add all the apple and spices. Cook on a low heat for about 30 mins until the apples have softened. Stir every so often so the apples don’t stick to the bottom of the pan.
Cool then jar.

Almond Butter
Makes about 250ml

300g almonds, with their skin on

Pour the almonds into a baking tray and bake for 10 mins in an oven set at 180°C.
Remove from the oven and place in a food processor.
Mix for 10 mins until the almonds have been blitzed into crumbs, come back together then create a butter.