{"id":1829,"date":"2016-02-10T22:09:51","date_gmt":"2016-02-10T22:09:51","guid":{"rendered":"https:\/\/wordpress-1235014-4411782.cloudwaysapps.com\/?p=1829"},"modified":"2017-02-24T16:22:22","modified_gmt":"2017-02-24T16:22:22","slug":"23-cm-deep-round-vanilla-cake-recipe","status":"publish","type":"post","link":"https:\/\/meadowbrownbakery.com\/?p=1829","title":{"rendered":"23 cm deep round vanilla cake recipe"},"content":{"rendered":"

23 cm deep round vanilla cake recipe<\/h2>\n

The best way to get a ultimate vanilla flavour is to use the seeds from the vanilla bean and I like to see the little seeds in the cake. When you buy the vanilla beans make sure they are plump and smooth, never buy the dry ones. I always buy the Madagascan vanilla pods because from my experience they are the best.<\/p>\n

I once ordered a different type of vanilla pods which were dry and thin and they were impossible to cut and get the seeds out so I now stick to my favourite type.<\/p>\n

There are also different ways to get the vanilla flavour and I think the most common way is from vanilla extracts. Always go for pure vanilla extract, never vanilla flavouring. You can also get vanilla paste which has the vanilla flavour as well as the seeds.<\/p>\n

In this 23 cm (9 inch) round cake I will be using the seeds of one vanilla pod. If you cannot find them I would say use about 3-4 teaspoons of pure vanilla extract.<\/p>\n

Ingredients<\/strong><\/p>\n