Hello, I am Jane. Today, I’m gonna show you how to prepare lemon, ginger & cardamom cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lemon, Ginger & Cardamom Cake Recipe
Lemon, Ginger & Cardamom Cake is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Lemon, Ginger & Cardamom Cake is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this 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 it.
The ingredients needed to make Lemon, Ginger & Cardamom Cake:
- Get For the Lemon Cake
- Get 225 g unsalted butter
- Take 225 g Golden Caster Sugar
- Get 4 free range eggs
- Take 225 g self-raising white flour
- Take 1 tsp baking powder
- Make ready 1 Lemon (Juice and zest)
- Make ready 3-4 chunks of stem ginger in syrup (removed from the syrup) chopped
- Get For the cream cheese icing
- Get 500 g Icing Sugar
- Make ready 180 g tub of cream cheese
- Get 75 g unsalted butter
- Take 7 cardamom pods, taken out the shells and crushed in pestle & morter
- Get 2 Tbsp Ground Ginger
- Get 1 tsp lemon juice
- Take To decorate
- Take Handful Blueberries
- Take 1 tsp lemon zest
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.
So that’s going to wrap it up for this distinctive dish lemon, ginger & cardamom cake recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
