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Lemon cardamom cake
- Imad Alarnab
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Serves 6 - 8
Easy
Prep: 30 mins
Cook: 45 mins
0 reviews
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Everything tastes better with lemon and cardamom, especially if it is sweet. These are signature flavours of our region. Enjoy with a cup of tea or Syrian coffee
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Lemon cardamom cake recipe
Ingredients
Nutrition
-
190g butter
softened, plus extra for the tin
-
190g self-raising flour
-
2 tsp baking powder
-
190g light brown sugar
-
50g caster sugar
-
1 tsp cardamom seeds
crushed
-
4 large lemons
4 zested, 2 juiced
-
3 eggs
-
100g granulated sugar
CANDIED LEMONS
- 2 large lemons
- 230g granulated sugar
Nutrition: per serving
- kcal578
- fat22g
- saturates13g
- carbs90g
- sugars71g
- fibre1g
- protein5g
- salt1.29g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line with baking paper.
-
step 2
Combine the flour and baking powder in a bowl. In a separate bowl, whisk the butter, brown and caster sugars, cardamom and half of the lemon zest until light and fluffy. Add the eggs one at a time, mixing between each addition to avoid curdling.
-
step 3
Fold the dry flour mixture into the wet, then stir in the juice of one lemon until combined. Pour the mixture into the baking tin and bake for 40-45 mins or until risen, golden and a skewer comes out cleanly.
-
step 4
Meanwhile, mix together the rest of the lemon zest, juice and the granulated sugar.
-
step 5
Once the cake is done, and while still hot, make some holes on the top and spoon over the lemon-sugar mixture. Allow the cake to cool completely in the tin.
-
step 6
To make the candied lemons, cut the lemons into thin slices. Simmer in a pan of boiling water for 20 mins to remove some of the bitterness.
-
step 7
In another pan, bring the sugar and 180ml of water to a boil then let it simmer for 10 mins over a medium heat. Add the blanched lemon slices and simmer for another 10 mins. Leave to cool in the syrup.
-
step 8
Serve the cake in slices garnished with the candied lemon slices.
More easy lemon desserts
Authors
Imad AlarnabChef
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