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.
Servings: 12 people
- 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
- 1½ 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
Pre-heat the oven to 160°C then grease and lightly dust a 10 inch bundt tin with a tablespoon of gluten-free flour.
Beat the sugar with the butter until light and fluffy.
Add the eggs one at a time, mixing well between additions.
Add the vanilla and almond extracts.
In a separate bowl whisk together the flour, ground almonds, baking powder and salt then beat half into the rest of the ingredients.
Mix in the sour cream until smooth then add the rest of the flour mixture and beat until completely combined.
Pour the cake batter into the bundt tin and then place in the oven.
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.
Calories: 475kcal | Carbohydrates: 52g | Protein: 7g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 128mg | Sodium: 155mg | Potassium: 94mg | Fiber: 2g | Sugar: 39g | Vitamin A: 660IU | Calcium: 88mg | Iron: 1.5mg