almond and panela cake-11

As promised a sweet recipe coming your way today.

I have been baking, averaging 2 cakes in a week due to helping out at my daughters school. It’s that time of the year when the future preps come for their transition sessions and the mums and dads hang about eagerly waiting in the staff room hoping that their 5 year olds settle in and are happy to be in the classroom.

To help with their ‘nervous waiting’ and to have a sweet distraction some of the parents help to put some morning tea on for them.

I hope it works. It did for me last year.

I’ve been baking a variety cakes and today its a super yum sponge. Rich caramel flavour thanks to the panela sugar, moist from the ground almonds and when you get to the lemony centre well what can I say? Zesty, sharp yet sweet with a lovely perfume of vanilla.

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Its lemon season here and I have been gratefully accepting bags of home grown lemons, awesome really as my trees are babies and have no fruit yet.

I’m calling this a ‘cheats curd’ as it hasn’t got eggs in it and its pretty foolproof.

IT DOESNT SPLIT. Big thumbs up in my book and it hasn’t got loads of butter in it either so I suppose you could say its the economical version too.

The ‘curd’ is quite thick, translucent and not so creamy and rich as a traditional curd. I’m a fan! I adapted the recipe to suit my taste. Mum has been making it for years. We are not sure where it originally came from whoever you are, thank you.

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I can’t believe I have to let this cake go, should I make another? My mum says YES!

Ingredients

225gm Softened  Unsalted Butter

225gm Panela Sugar

4 Room Temp Eggs

150gm Plain Flour

75gm Almond Meal

2 teaspoons Baking powder

1 teaspoon Vanilla extract

Pinch Salt

2 Tablespoons Room Temp Whole Milk

Like usual get the oven on to 180*c fan bake and grease 2×8 inch/20cm loose bottom tins. I also line the bottoms with greaseproof paper.

In a stand mixer/handmixer, mix the sugar and butter until pale and fluffy. It will look like fluffy caramel clouds due to the sugar don’t try to get it too pale!

Crack all 4 eggs into a jug mix in vanilla and give a little stir and SLOWLY pour this into the butter mix. If it looks like its curdling throw in a spoonful of flour.

Once the eggs have been added fold in the flour, baking powder, almond meal and salt.

Lastly add the milk and fold through.

Spoon the mix equally into the tins and smooth the tops.

Bake for 20-25 mins. It will look a little darker than usual due to the panela sugar.

Let the cakes cool for 5 mins in the tin before turning out and cooling on a cake rack.

While the cake is cooling make the curd impostor.

1 cup Water

3/4 cup Sugar

3 Lemons, Zest of 2, Juice of 3

The black sticky goodness from inside 1 Vanilla Bean,use a knife to scrape it out

1 teaspoon Vanilla Extract

3 Tablespoons Good Quality Custard Powder or Cornflour

2 Tablespoons Cold Butter

In a pan bring the water, sugar, zest and vanilla bean to a boil stirring to dissolve the sugar.

Meanwhile mix the lemon juice, vanilla extract and custard powder together.

Pour the custard powder mix into the lemon/sugar mix and put back on the heat and bring to a boil. Whisk, whisk, whisk we don’t want lumps or a sticky bottom. There’s nothing worse than a sticky bottom.

Cook this out for 5 minutes until it has nicely thickened.

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Pop this into a dish and cover directly on the surface with food wrap and cool in the fridge until ready to use.

Once both parts are cooled its ready to assemble a great partnership.

Place one cake on a pretty cake stand (well it could be anything you want really) and spoon on generous lashings of the lemon curd and then either..

A. Stick the other cake on top, dust with icing sugar

B.Put a layer of vanilla buttercream first then curd then cake then a dusting icing sugar (I chose this option)

OR

C. A weekend treat- curd, freshly whipped cream, cake and icing sugar dusting

ITS UP TO YOU!

Mum is still on at me to make her this cake for ‘helping’ out today! hmmm should I ?!

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See you at the next recipe, until then..

Remember be inspired and keep cooking like it’s ‘better than a bought one’

Liv x

P.S I would love to cut this and show you a big chunk of the inside but I am refraining for the good of the parents tomorrow.