Unfortunately I missed last months bake for my online baking group, The Cake Slicers due to me being busy and not finding the time to make March's cake. Since October, The Cake Slice Bakers have been baking from Vintage Cakes by Julie Richardson, which is on the whole a fabulous American baking book. I must be honest, I was not very keen on this months choices of bake and eventually following a close call with another cake this months cake, Lemon and Almond Streamliner won the votes. The good thing about joining an online baking group, is that I get to try new recipes which I would usually not bother to make it. Often I am pleasantly surprised with the outcome of the cakes.
The recipe for this cake is actually based on another recipe which the author found in 1967 and was unable to find the reason as to why the cake was called "streamliner". This cake uses almond paste for extra moistness , something which I can image my local Asda supermarket does not sell, I did not even bother to look for it in the supermarket or attempt to make it (there was a recipe given for it in the book). Instead, I cheated and simply used ground almonds as this was readily available. The cake was fairly easy to make, and with a lot of the cake recipes in this book, it uses buttermilk. The texture of the cake was like a pudding, according to my family. It was really soft and moist and I think it tasted far better the next day.
Here is how my Lemon and Almond Streamliner Cake turned out:
|Lemon and Almond Streamliner Cake.|
|Lemon and Almond Streamliner cake.|
I loosely followed the method for the recipe for making this cake. The topping for the cake in the book is for a lemon custard and I will share further along in the blog, but I am useless at making custard so used my favourite lemon buttercream recipe. I also followed my preferred method of mixing the eggs and butter together and whisked (the book suggests to mix the dry ingredients first). I will, however share the recipe that is given in the book, as I would not want my fellow blog readers to get into my bad (or I suppose it could be good) baking habits.
|Butter and sugar|
|Butter and sugar mixed|
I then added parts of the dry ingredients (flour and baking powder), ground almonds, milk, eggs, vegetable oil and buttermilk, mixed and continued to add these ingredients until everything was combined.
I wanted a lemony taste in the cake as I know that ground almonds can be quite overpowering so I decided to add the zest of a lemon, shame my lemon was on it's last leg and I could not properly in cooperate it in the mixture.
|Dry ingredients added alongside eggs|
|Grated lemon added|
|Mixture for cake|
|Lemon and almond cake prebake.|
For the lemon butter cream to top my cake I just whisked 75g butter and slowly added 300g icing sugar, and the grated zest and juice of 1 lemon.
|Buttercream in the making|
Recipe for Lemon and Almond Streamliner cake.
For the lemon custard
Grated zest of 2 lemons
3/4 cup whole milk
3 1/2 ounces sugar\4 egg yolks
2 tablespoons cornstarch
1/2 cup of lemon juice, from three lemons
4 ounces unsalted butter, cut into small cubes.
For the cake
1 1/4 cup (5 ounces) self- raising flour
1 1/2 teaspoons baking powder
3/4 cup (6 ounces) almond paste, at room temperature (I used 4 ounces of ground almonds)
3 tablespoons of vegetable oil
2 teaspoons of vanilla essence
3 eggs, at room temperature
2/3 cup buttermilk.
To make the lemon custard, combine the lemon zest, milk, and 1/4 cup of the sugar in a medium saucepan and heat over a medium-low heat until just hot. Meanwhile, in a bowl, thoroughly whisk together the egg yolks, the remaining 1/4 cup of sugar until well combined then whisk in the cornstarch. Slowly whisk a third of the hot liquid into the yolk mixture. Pour the mixture back into the saucepan with the hot milk and cook over medium-low heat, whisking steadily, until the custard begins to thicken and bubble for 1 minute. Strain the custard through a fine mesh sieve into a clean bowl and whisk in the butter until it has melted. Place a piece of plastic wrap directly upon the surface of the custard and place in the refrigerator to cool for about 2 hours. The custard is easiest with once it has set.
Centre an oven rack and preheat the oven to 350F.
To make the cake, sift together the flour and baking powder, then whisk the mixture to ensure that the ingredients are well mixed. Using a stand mixer with the paddle attachment, combine the almond paste, butter, sugar, oil and vanilla on low speed until blended; gradually increase the speed to high cream until very light and fluffy, 5 to 7 minutes, stopping the mixer frequently to scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixture on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixture before the last of the flour has been in cooperated and complete the blending by hand with a rubber spatula to ensure you do not over beat the batter.
Pour the batter into the prepared tin and spread it evenly. Bake for around 45 minutes, until the cake is baked.
Leave the cake to cool and once cooled spread a thin layer of lemon custard on the sides of the cake to seal the cake and give it a light shine. Put the rest of the lemon custard on the top of the cake, spreading it just barely out to the edge. Use your spatula to make a swirly design in the custard on the top of the cake. Allow the assembled cake to set in the refrigerator for 30 minutes,
Eat and enjoy.