Hi, I’m Kate. Today, we’re going to prepare lemon, ginger & cardamom cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Lemon, Ginger & Cardamom Cake Recipe
Lemon, Ginger & Cardamom Cake is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Lemon, Ginger & Cardamom Cake is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have 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:
- Make ready For the Lemon Cake
- Get 225 g unsalted butter
- Take 225 g Golden Caster Sugar
- Make ready 4 free range eggs
- Prepare 225 g self-raising white flour
- Make ready 1 tsp baking powder
- Take 1 Lemon (Juice and zest)
- Get 3-4 chunks of stem ginger in syrup (removed from the syrup) chopped
- Take For the cream cheese icing
- Get 500 g Icing Sugar
- Prepare 180 g tub of cream cheese
- Take 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
- Make ready Handful Blueberries
- Get 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 is going to wrap this up with this distinctive dish lemon, ginger & cardamom cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
