Lemon and Cardamom Cake

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This is a lemon drizzle with the added flavour of cardamom. Up until now I have shied away from cardamom in sweet bakes as to me it is a savoury flavour that goes in curries. That was until I tried this.

I hope you like it too!

You Will Need:

  • 170g Butter
  • 170g Caster Sugar
  • 3 Eggs
  • Grated Zest of one Lemon
  • 6 Cardamom Pods (husks removed and seeds crushed)
  • 170g Self Raising Flour (sifted)

For the Drizzle:

  • Juice of One Lemon
  • 20g Caster Sugar

Method:

  • Grease and line a 1lb loaf tin.
  • Cream the butter and sugar together, until light and fluffy.
  • Add the eggs one at a time beating well between each addition.
  • Add the crushed cardamom seeds, lemon zest and sifted flour.
  • Fold until the flour is totally incorporated.
  • Spoon the mixture into your prepared tin and bake for 35-45 mins at 170degrees.
  • While the cake is baking add the caster sugar to the lemon juice.
  • As soon as the cake is baked and out the oven, pour the sugar and lemon juice over the cake and allow to soak in while it cools.
  • When cooled turnout and serve.

Top tips:

  • After removing the cardamom seeds from the pods, I crushed and ground as finely as I could with a pestle and mortar, you can also used a pepper mill or other kind of grinder.
  • It really is worth taking your time to grind the cardamom seeds as finely as you can.
  • If you would like a stronger flavour simply add more cardamom.
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