Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, lemon, ginger & cardamom cake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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To begin 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 it.
The ingredients needed to make Lemon, Ginger & Cardamom Cake:
- Make ready For the Lemon Cake
- Take unsalted butter
- Make ready Golden Caster Sugar
- Prepare free range eggs
- Get self-raising white flour
- Prepare baking powder
- Prepare Lemon (Juice and zest)
- Get chunks of stem ginger in syrup (removed from the syrup) chopped
- Take For the cream cheese icing
- Prepare Icing Sugar
- Prepare tub of cream cheese
- Make ready unsalted butter
- Get cardamom pods, taken out the shells and crushed in pestle & morter
- Get Ground Ginger
- Make ready lemon juice
- Prepare To decorate
- Prepare Blueberries
- Make ready 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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