Almond and panela sponge with lemon curd

panelacake

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Ingredients

225 grams of softened unsalted butter

225 grams of Grounded Pleasures Organic Panela

4 eggs at room temperature

150 grams of plain flour

75 grams of almond meal

2 teaspoons of baking powder

1 teaspoon of Grounded Pleasures Vanilla Extract  

A pinch of salt

2 tablespoons of room temperature milk 

Directions

Heat your oven on to 180*c fan bake. 

Grease 2×8 inch/20cm loose bottom tins, and 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 of water

3/4 cup of Grounded Pleasures Organic Panela

3 lemons, zest of 2, juice of 3

The black sticky goodness from inside 1 Grounded Pleasures Vanilla Bean, use a knife to scrape the beans from the pod. 

1 teaspoon of Grounded Pleasures Vanilla Extract

3 tablespoons of good quality custard powder or cornflour

2 tablespoons of 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. 

Cook for 5 minutes until it has nicely thickened.

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.

Place one cake on a pretty cake stand 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

Enjoy! 

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