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Vanilla and almond cake with syrup

Vanilla is a life-changing ingredient that will transform absolutely anything that comes out of your oven. We can guarantee that everyone will be reaching for a second slice of our vanilla and almond cake this weekend.


For the cake
125g butter, at room temperature
1 cup sugar
3 eggs, beaten
1 cup ground almonds
¼ cup flour
½ tsp almond essence
½ vanilla pod, seeds only
Cream, whipped, to serve
For the syrup
½ vanilla pod
¼ cup caster sugar
½ tsp almond essence

For the cake
1. Preheat oven to 180°C and grease a 20 cm Bundt tin.
2. Beat the butter until it is soft, then beat in the sugar until light and fluffy. Add the egg, a little at a time, until completely mixed in.
3. Add the almonds, flour, almond essence and vanilla seeds. Beat until just combined and smooth. Spoon into the tin and bake for 45–50 minutes.
For the syrup
1. Scrape the seeds out of the vanilla pod, then place the pod and seeds in a pot over medium heat. Add the sugar, almond essence and 3 tbsp water. Stir to dissolve the sugar. Bring to the boil for 1 minute. Remove the vanilla pod.
2. Pour half the syrup over the cake when it comes out of the oven. Serve warm with the remaining syrup and whipped cream on the side.

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