Recipe: Perfect Lemon, Ginger & Cardamom Cake

Lemon, Ginger & Cardamom Cake. In this video, find how lemon ginger tea is your choice of beverage for all health issues from a cold and flu to obesity! Find how it benefits you and let us know in comments. Lemon ginger tea provides the best relief mechanism.

Lemon, Ginger & Cardamom Cake A lot of people drink lemon ginger tea every morning to refresh themselves. But did you know that this tea does more than just rejuvenate you? Not only is it super easy to prepare, but it also gives you an. You can cook Lemon, Ginger & Cardamom Cake using 18 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Lemon, Ginger & Cardamom Cake

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

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Lemon, Ginger & Cardamom Cake instructions

  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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