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