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Practical Way to Homemade Appetizing Lemon, Ginger & Cardamom Cake

Wishing to eat Lemon, Ginger & Cardamom Cake a best restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with useful instructions on cooking a Lemon, Ginger & Cardamom Cake like a famous chef made.

Lemon, Ginger & Cardamom Cake

We hope you got insight from reading it, now let's go back to lemon, ginger & cardamom cake recipe. You can cook lemon, ginger & cardamom cake using 18 ingredients and 6 steps. Here is how you do it.

To make an extraordinary Lemon, Ginger & Cardamom Cake, here are the ingridients required:

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

After readying the ingridients, next you are good to make your appetizing Lemon, Ginger & Cardamom Cake by following the procedures below:

  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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Recipe : Lemon, Ginger & Cardamom Cake

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