Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lemon, ginger & cardamom cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Lemon, Ginger & Cardamom Cake is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Lemon, Ginger & Cardamom Cake is something which I’ve loved my entire life. They’re fine and they look fantastic.
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To get started with this recipe, we have to prepare a few components. You can cook lemon, ginger & cardamom cake using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lemon, Ginger & Cardamom Cake:
- Prepare For the Lemon Cake
- Prepare 225 g unsalted butter
- Prepare 225 g Golden Caster Sugar
- Get 4 free range eggs
- Make ready 225 g self-raising white flour
- Take 1 tsp baking powder
- Take 1 Lemon (Juice and zest)
- Get 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
- Prepare 75 g unsalted butter
- Prepare 7 cardamom pods, taken out the shells and crushed in pestle & morter
- Make ready 2 Tbsp Ground Ginger
- Take 1 tsp lemon juice
- Take To decorate
- Make ready Handful Blueberries
- Make ready 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 this up with this exceptional food lemon, ginger & cardamom cake recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
