Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, lemon, ginger & cardamom cake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Lemon, Ginger & Cardamom Cake is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Lemon, Ginger & Cardamom Cake is something which I’ve loved my whole life. They’re fine and they look fantastic.
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To begin with this particular recipe, we must 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
- Take 225 g unsalted butter
- Get 225 g Golden Caster Sugar
- Make ready 4 free range eggs
- Get 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
- Prepare 500 g Icing Sugar
- Take 180 g tub of cream cheese
- Take 75 g unsalted butter
- Prepare 7 cardamom pods, taken out the shells and crushed in pestle & morter
- Prepare 2 Tbsp Ground Ginger
- Get 1 tsp lemon juice
- Make ready To decorate
- Take Handful Blueberries
- Get 1 tsp lemon zest
This is based on my personal experience only. Ginger with lemon has always been considered an effective tool in the fight against many ailments. Lemon ginger tea is highly beneficial for health. It can be taken regularly for the improvement of health and building immunity.
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’s going to wrap it up with this exceptional food lemon, ginger & cardamom cake recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
