Lemon, Ginger & Cardamom Cake
Lemon, Ginger & Cardamom Cake

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, lemon, ginger & cardamom cake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Lemon, Ginger & Cardamom Cake is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Lemon, Ginger & Cardamom Cake is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have lemon, ginger & cardamom cake using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lemon, Ginger & Cardamom Cake:
  1. Prepare For the Lemon Cake
  2. Take 225 g unsalted butter
  3. Get 225 g Golden Caster Sugar
  4. Prepare 4 free range eggs
  5. Prepare 225 g self-raising white flour
  6. Prepare 1 tsp baking powder
  7. Make ready 1 Lemon (Juice and zest)
  8. Take 3-4 chunks of stem ginger in syrup (removed from the syrup) chopped
  9. Make ready For the cream cheese icing
  10. Make ready 500 g Icing Sugar
  11. Get 180 g tub of cream cheese
  12. Make ready 75 g unsalted butter
  13. Take 7 cardamom pods, taken out the shells and crushed in pestle & morter
  14. Make ready 2 Tbsp Ground Ginger
  15. Take 1 tsp lemon juice
  16. Make ready To decorate
  17. Make ready Handful Blueberries
  18. Prepare 1 tsp lemon zest

There's a magical tonic the tulip-man blends up anytime one of us so much as sneezes. The perfect way to start the day to detoxify and refresh the body. A favorite morning ritual in the. Light and fluffly lemon ginger muffins, with fresh ginger and lemon zest, and a lemon juice sugar glaze.

Instructions to make Lemon, Ginger & Cardamom Cake:
  1. Preheat the oven to 170C fan. Butter and line with parchment two 20cm/8inch sandwich tins.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 for this special food lemon, ginger & cardamom cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There is 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!