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.

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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.

Caramelised Mango and Banana Rum Bundt Cake

Caramelised Mango and Banana Rum Bundt Cake

This recipe is not yet gluten-free

I needed to make a cake this week.  A cake just for me.  So I turned to one of my absolute favourites.  A deeply satisfying and incredibly damp banana bundt cake.  No messing about with girly frosting or intricate decoration.  This is big, bold and breathtaking.  Eating a slice of this allows you to take a step back from the world and have a moment to yourself.

Caramelised Mango and Banana Rum Bundt Cake | Stroud Green LarderIf you are having a bad day like I was on Monday then you must go straight to the kitchen, pour a good serving of rum.  Drink that, then prepare another serving for the cake.  If time allows, also nip to the shops and purchase Frozen on DVD.  Nestle down, eat your cake, have a cup of tea and belt out Let it Go as if you were Adele Dazeem.

Caramelised Mango and Banana Rum Bundt Cake | Stroud Green Larder2

I’m not going to lie, this cake feeds the 5000 so you had better be hungry.  There is a lot of batter in this mix so my instructions below are written towards the use of a mixer.  By all means you can make this by hand but if so steel yourself, as once you’ve added all the ingredients you will need to mix with a whole lot of gusto.  As I said, this is a big cake.

The end result though just made me so very happy as it is everything I love in an honest home bake.  It can sit happily in the corner of the kitchen for a week working well as an occasional substitute for breakfast, lunch or dinner.  Or it can be a perfect offering at a large gathering and I have taken this one to WI meetings before which always goes down a storm with a bunch of ravenous ladies.

Caramelised Mango Caramelised Mango

The addition of mango though was a new adaptation.  I couldn’t resist after reading how to caramelise mango at vintagekitchennotes.com in her recipe for Tropical Mango Bundt Cake.  I immediately thought of my favourite banana bundt and it just seemed like the perfect fit.  It certainly was.  The three notes of flavour of the banana, rum and mango add complexity to such a simple cake and the caramelised mango was so delicious that it was a wonder that there was any left by the time I came to add it into the batter.

Caramelised Mango and Banana Rum Bundt Cake | Stroud Green Larder

Each jewel of fruity mango in your cake is like a piece of buried treasure and this new addition I consider now integral to the cake itself.  However, the mango does add extra moisture to the batter so if you don’t include it do be careful of your oven timings as it won’t take nearly as long.

Caramelised Mango and Banana Rum Bundt Cake
Adapted from 2 recipes: Tropical Caramelized Mango Bundt Cake from vintagekitchennotes.com and Banana Bourbon Pound Cake from The Outsider Tart’s Baked in America

385g cubed fresh mango (about 2 mangos)
1 tbsp unsalted butter
1 tbsp sugar
675g golden caster sugar
1 tbsp lime zest
1 tbsp grapefruit zest
450g unsalted butter, cubed, at room temperature
3 ripe bananas, peeled and roughly mashed
6 eggs
600g plain flour
2 tsp baking powder
115g sour cream
2 tsp vanilla extract
120ml dark rum

  1. In a large frying pan melt the butter on a gentle heat. Add the sugar. As soon as it has dissolved add the mango. Fry on a gentle heat until the edges caramelise. Set aside to cool whilst you prepare the cake batter.
  2. Pre-heat the oven to 180°C and grease a 25 x 10 x 25cm round bundt tin.
  3. Place the sugar, lime and grapefruit zest in a mixer and blend together for a few minutes until the zest is evenly dispersed and a citrusy fragrance fills your kitchen.
  4. Drop the butter into the mixer cube by cube, it will gradually cream together with your citrus sugar. When it’s all incorporated beat on a high speed for a few minutes until it’s very light and fluffy.
  5. Add the banana into the creamed butter and sugar. Mix together, scraping down the sides of the mixer so it is all completely mixed in.
  6. Add the eggs one at a time until they are thoroughly incorporated.
  7. In a separate bowl whisk together the flour and baking powder and set aside.
  8. In a separate jug stir together the sour cream, vanilla and rum.
  9. Next, add the flour mixture and sour cream mixture alternately into the rest of the cake batter in the mixer. Start with the flour, then the sour cream. The flour should be added in 3 additions, the sour cream in 2. Mix until just incorporated.
  10. Pour half of the batter into the bundt tin, then sprinkle in a layer of the caramelised mango. Then pour over the rest of the batter.
  11. Place in the oven and bake for about 80-90 mins until an inserted cocktail stick comes out of the cake clean. If the cake is browning a little too much on top half way through the bake, dome a piece of foil over the top to protect it.