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.

Vanilla Malt Cake with Mocha Buttercream

Vanilla Malt Cake with Mocha Buttercream

This recipe is not yet gluten-free

I have been holding onto this Vanilla Malt Cake with Mocha Buttercream for a while as it didn’t turn out the way I wanted it to.  That is not to say that it wasn’t delicious.  The cake was extremely moist and full of malty vanilla flavour and the buttercream was lusciously thick and creamy without being too sweet.  However, it wasn’t the cake I had planned and like every excellent workman before me, I blame my tools.

Vanilla Malt Cake with Mocha Buttercream | Stroud Green LarderNamely, my 1M piping tip which has obviously been through the mill once too often since over the years one of his little teeth has become slightly crooked which I found out in the middle of decorating this cake.  Due to his slight imperfection it was rendering every malted buttercream rose into a mangled earthworm.  It leads me to a very excellent point that if you are going to mess up some carefully piped buttercream then the rose is very easy to scoop up with a small palette knife and pop back into the top of the piping bag without damaging the crumb coat underneath.  However, this tip is only any good if it is you who have messed up the application of the rose, if the issue is with the piping tip then the situation is not going to improve no matter how many times you pipe that damn rose back on… is what I wish someone had told me.  I stubbornly persevered until I barely had any malted buttercream left before I decided to swap the tip for one that worked and so was left to fill in the blanks with mocha roses.  You see, totally the piping tip’s fault and in no way mine.Vanilla Malt Cake with Mocha Buttercream | Stroud Green Larder

Now, the dramatic look I was going for was beautiful straight mocha sides, pouring forth with bright white malted vanilla buttercream roses on top.  That was the dream.  The result was pretty enough but it did impact the flavour a little as the malted buttercream flavour didn’t come through as much as I wanted it to and this is why I have put off sharing it.  But when my husband asked me yesterday why I hadn’t included it in my blog yet and I explained my reluctance he said I was stupid as it was delicious.

So please learn from my mistakes, if you have a faulty piping tip do buy a new one and don’t presume it will fix itself midway through your precious piping work.

Vanilla Malt Cake with Mocha Buttercream | Stroud Green Larder

Vanilla Malt Cake with Mocha Buttercream

160g plain flour
2 tbsp cornflour
3 tsp baking powder
185ml milk, at room temperature
4 egg whites
1 vanilla pod
3 tbsp horlicks
285g caster sugar
½ tsp salt
135g unsalted butter, at room temperature

  1. Grease two 18cm cake tins and pre-heat oven to 180°C.
  2. Sift together the flour, cornflour and baking powder at least 3 times so everything is very well mixed. This is important to keep the cake light. Set aside.
  3. Whisk together the milk, eggs whites and vanilla lightly in a jug then set aside.
  4. In a large mixing bowl, or an electric mixer set onto a slow speed, beat together the flour mixture, horlicks, sugar and salt.
  5. Add the butter and continue beating at a slow speed until the mixture looks like wet sand (If you’re doing this by hand, sift the dry ingredients together and rub in the butter).
  6. Add ¾ of milk mixture and beat at medium speed until just incorporated. Add the remaining milk mixture and beat until just incorporated, scraping the sides of the bowl if necessary. Do not overmix.
  7. Divide the batter evenly between the two cake tins then bake for 20-25 minutes, until an inserted toothpick comes out clean.
  8. Let the cakes cool in the tins for 15 mins before removing. Leave to cool completely before frosting.

Basic French Buttercream:
8 large egg yolks
Pinch of salt
340g unsalted butter, room temperature, cooled
225g caster sugar
4 tbsp water
2 tsp vanilla extract

For the Mocha Buttercream:
80g milk chocolate
100g dark chocolate
1 tbsp instant coffee mixed into 2 tbsp boiling water

For the Malted Buttercream:
3 tbsp Horlicks

  1. Add the yolks and pinch of salt to the bowl of an electric mixer and whisk on high speed using the whisk attachment until pale and thick.
  2. Then make a sugar syrup by combining the sugar and water in a medium saucepan over a gentle heat. When the syrup reaches the softball stage, about 114°C, remove from heat.
  3. Immediately pour the sugar syrup into the egg yolks, mixing on a low speed.
  4. Once all the syrup has been incorporated, beat on high speed until the mixture has cooled to room temperature and has thickened.
  5. When the mixture and the bowl are at room temperature, switch to the paddle attachment and beat on a slow speed. You can now start adding the butter, one cube at a time. Towards the end of adding the butter the mixture may start to look slightly curdled, don’t worry this will happen but by the time all the butter has been added the buttercream will have come back together.
  6. Once all the butter has been added and the mixture is a thick smooth buttercream consistency add the vanilla extract.
  7. Remove ⅓ of the buttercream and place in a separate bowl, this will become the malted buttercream, the remaining ⅔ will become the mocha buttercream.
  8. Melt 250g of milk chocolate in 2 tablespoons of hot coffee. Stir to combine and cool to room temperature. Add to the ⅔ portion of the buttercream and beat well.
  9. To the ⅓ portion of the buttercream, add the Horlicks and beat well.
  10. Use the mocha buttercream for the crumb coat, the middle of the cake and the sides. Use the malted buttercream for piping roses on top of the cake.

Vanilla Custard Cupcakes

Vanilla Custard Cupcakes

This recipe is not yet gluten-free

Happy New Year!

This Christmas seems to have been crazier than usual, I’m not sure if it was because we had one less weekend in December before Christmas or whether the decision to make all my Christmas presents should have really been done in October.  Weeks ago I dutifully bought all the materials to do so, but then set them aside so I was ramshackled to my sewing machine throwing together aprons and cushion covers for family presents in the days leading up to Christmas rather than doing any sort of useful food preparation.  This new year I definitely resolve to organise myself a lot better.

I have overstuffed myself with more turkey and chocolate this festive period than I would think humanly possible.  Seriously, I received enough Lindt Lindor to begin my own outlet.  But I can’t possibly start the diet yet, after all it is only New Years Day and I don’t know about you but I’m still suffering the effects of last year.  So the salads and running can wait one more day as I need some simple cupcakes infused with calming vanilla to soothe my bedraggled state.

These are vanilla vanilla vanilla cupcakes, vanilla extract in the cake batter and in the silky buttercream but a burst of vanilla pod in the whipped custard filling.  To fill my cupcakes all I do is bake the cupcake as normal then when cooled stick an apple corer in the centre and pull out a little circle of sponge.  Tuck a teaspoon of the custard into the hole and place your sponge centre back on top.  It’s surprising how much filling you can squeeze into that small space without it exploding out of the top when you cram the sponge back in.

Vanilla Custard Cupcakes
Makes 24

230g unsalted butter, at room temperature
400g caster sugar
4 eggs
240ml whole milk
1 tbsp vanilla extract
345g plain flour
1½ tsp baking powder
½ tsp sea salt

  1. Preheat the oven to 180°C.
  2. Beat together the sugar and butter until pale, light and fluffy.
  3. Add the eggs one at a time, beating on a low speed.
  4. Add the vanilla extract to the whole milk.
  5. Sift the baking powder, flour and salt together.
  6. Add the flour alternately with the milk, adding the flour in three additions and the milk in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
  7. Pour into cupcake cases and bake for 16-18mins.

Swiss Meringue Buttercream

6 egg whites (180g)
300g caster sugar
420g unsalted butter, at room temperature, cubed
A pinch of salt
1½ tsp vanilla extract

  1. Heat egg whites and caster sugar in a bain marie, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  2. Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
  3. Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the frosting will miraculously become a smooth velvety consistency.
  4. Add the salt and the vanilla extract. Mix until thoroughly combined.
  5. Pipe onto your cupcakes.

Whipped Custard filling

125ml whole milk
1 vanilla pod, halved with seeds scraped out
2 small egg yolks
35g caster sugar
1 tbsp plain flour
75ml whipping cream

  1. Pour the milk into a smallish saucepan and add the vanilla pod and seeds.
  2. Heat until just under boiling point and turn off the heat.
  3. Whisk together the egg yolks and caster sugar until pale and thickened. Then whisk in the plain flour until smooth.
  4. Remove the vanilla pod from the milk then very carefully pour into the egg mixture, whisking all the while to stop the egg from curdling.
  5. Once all the milk has been incorporated into the eggs pour back into the saucepan, you can add the vanilla pod back in at this stage if you like, then bring up to a careful boil whisking continuously until the mixture is very thick and smooth.
  6. Take off the heat and put in a bowl in the fridge to cool, making sure you have put cling film on the surface of the crème patissière to stop a skin from forming.
  7. Once the crème patissière has cooled, then whip the whipping cream to form soft peaks and fold into the crème patissière. Fill your cupcakes with as much of this whipped custard as you can cram into the middle.

Vanilla Bourbon Peach Jam

There are several key factors which get me out of bed every morning.  The first is Furry Alarm Clock 1 who cannot wait the extra half hour until my alarm goes off to start pawing me in the face to be fed.  The second is Furry Alarm Clock 2 who struts into the bedroom caterwauling his presence for his own serving of breakfast.  But the third is peach jam.  Particularly of the Vanilla Bourbon variety which not only is a perfect balance of sweetness and depth but also makes it okay to have alcohol first thing in the morning without being carted off to rehab.
The Worlds Best Alarm Clock2
The Worlds Best Alarm Clock
Peach jam has been for me, until this wonderful batch of homemade sunshine bubbled its way into existence, thus creating a special place in my heart and permanent place on a spoon into my mouth, relegated to Mediterranean holidays.  Lazy continental breakfasts on sun dazzled terraces with crusty breads, cheeses, ham and fresh orange juice, plucked from the tree and poured down my throat.  I love to slather peach jam liberally over bread with a hefty hunk of manchego sandwiched on top so the jam oozes from beneath dripping stickily down my chin.  But then, I have always been terribly mucky.
Peaches

The recipe has been adapted from blondiescakesblogspot.com and I encourage you to try it before the bouncing peaches leave your local greengrocer as it will make up for the lack of our Indian summer this year.

Vanilla Bourbon Peach Jam
Makes 8 x 250ml jars

2 kilos peaches (9 large peaches)
675g sugar
75ml lime juice (or juice of 4 limes)
1 vanilla pod, split in half with seeds scraped out
1 tsp almond extract
75ml bourbon
1 x 250ml bottle of Certo liquid pectin

  1. Peel the peaches, remove the stone and cut into smallish chunks.
  2. Put the peaches in a preserving pan with the sugar and lime juice.
  3. Smash the 3 ingredients together with a masher until thick and pulpy.
  4. Add the vanilla seeds and the pod itself.  Put the pan on a medium heat and bring to a rolling boil stirring constantly.  Stir for 3-4 mins then remove from the heat.
  5. Add the almond extract, the bourbon and liquid pectin.  Stir together.
  6. Place back on heat for 2 mins just to meld the flavours together.  The consistency should be nice and thick.
  7. Remove from heat and pour into sterilised jars. Leave to cool then either eat straightaway like me or save for a cold and blustery morning to cheer you up.
Vanilla Peach Bourbon Jam3