Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, lemon, ginger & cardamom cake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Lemon, Ginger & Cardamom Cake is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Lemon, Ginger & Cardamom Cake is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook lemon, ginger & cardamom cake using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lemon, Ginger & Cardamom Cake:
- Prepare For the Lemon Cake
- Take 225 g unsalted butter
- Make ready 225 g Golden Caster Sugar
- Prepare 4 free range eggs
- Make ready 225 g self-raising white flour
- Get 1 tsp baking powder
- Take 1 Lemon (Juice and zest)
- Take 3-4 chunks of stem ginger in syrup (removed from the syrup) chopped
- Take For the cream cheese icing
- Take 500 g Icing Sugar
- Get 180 g tub of cream cheese
- Prepare 75 g unsalted butter
- Prepare 7 cardamom pods, taken out the shells and crushed in pestle & morter
- Make ready 2 Tbsp Ground Ginger
- Prepare 1 tsp lemon juice
- Take To decorate
- Prepare Handful Blueberries
- Make ready 1 tsp lemon zest
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Steps to make Lemon, Ginger & Cardamom Cake:
- Preheat the oven to 170C fan. Butter and line with parchment two 20cm/8inch sandwich tins.
- For the cake: Beat together the butter and sugar in a mixing bowl, ideally with an electric mixer, and light and fluffy and paler in colour. This will take around 10-15 minutes.
- Gradually beat in one egg at a time, beating in each egg for around 1 minute. If the mixture starts to curdle near the end, add a little of the flour. Very gently fold in the flour, baking powder, lemon zest, lemon juice and chopped stem ginger until he cake mixture is smooth.
- Divide the mixture evenly between the prepared sandwich tins, smooth the surface, give a little bash to get rid of any air bubbles and bake for around 20 minutes until golden or a skewer inserted comes out clean. Leave in the tins for 20 minutes and turn out onto a wire rack to cool completely.
- For the icing, beat together the butter and cream cheese together until fully mixed. Add the icing sugar and beat well until smooth. Add the cardamom, ground ginger and lemon juice and mix well. Taste in case you want to add more lemon juice. If the mixture seems a little runny, add some more icing sugar.
- Place a few dollops of the icing onto one sponge, top with the second sponge layer and then cover the top and sides with the remaining icing using a palette knife for a smooth finish. Top with blueberries and lemon zest if using.
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