Recipe of Any-night-of-the-week Lemon, Ginger & Cardamom Cake

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lemon, ginger & cardamom cake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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

To get started with this particular recipe, we have to first 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:

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

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Steps 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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