Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lemon, ginger & cardamom cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Lemon, Ginger & Cardamom Cake is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Lemon, Ginger & Cardamom Cake is something that I have loved my entire life.
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To get started with this particular recipe, we have to prepare a few ingredients. You can cook lemon, ginger & cardamom cake using 18 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Lemon, Ginger & Cardamom Cake:
- Take For the Lemon Cake
- Prepare 225 g unsalted butter
- Take 225 g Golden Caster Sugar
- Prepare 4 free range eggs
- Make ready 225 g self-raising white flour
- Prepare 1 tsp baking powder
- Make ready 1 Lemon (Juice and zest)
- Prepare 3-4 chunks of stem ginger in syrup (removed from the syrup) chopped
- Get For the cream cheese icing
- Get 500 g Icing Sugar
- Get 180 g tub of cream cheese
- Prepare 75 g unsalted butter
- Make ready 7 cardamom pods, taken out the shells and crushed in pestle & morter
- Get 2 Tbsp Ground Ginger
- Take 1 tsp lemon juice
- Make ready To decorate
- Take Handful Blueberries
- Get 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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So that’s going to wrap this up with this exceptional food lemon, ginger & cardamom cake recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
