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Lemon and cardamom drizzle cake with stem ginger recipe

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A twist on the traditional lemon drizzle cake using aromatic cardamom and warming stem ginger. Try this lovely tea-time hero for the perfect afternoon pick me up. See method

Serves 8
20 mins to prepare and 45 mins to cook
326 calories / serving
Vegetarian

Ingredients

100g lightly salted butter, softened, plus extra for greasing
5 green cardamom pods
50g (2oz) stem ginger, finely chopped
2 lemons, finely grated zest and juice
50g (2oz) granulated sugar
100g (3 1/2oz) self-raising flour
150g (5oz) golden caster sugar
2 eggs, lightly beaten
3/4 tsp baking powder
50g (2oz) ground almonds
3 tbsp whole milk

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1365kj
326kcal 16%
Fat
16g 23%
Saturates
7g 35%
Sugars
32g 35%
Salt
0.3g 5%

of the reference intake
Carbohydrate 43.8g Protein 4.6g Fibre 1.3g

Method

Preheat the oven gas 4, 180°C, fan 160°C.
Lightly grease a 900g loaf tin with butter, then line with baking parchment. Crush the green cardamom pods with the base of a jar. Remove the little black seeds inside (discard the green husks) and crush seeds finely. Toss the stem ginger with 1 tbsp of the flour and set aside. Combine the lemon juice and granulated sugar in a bowl and set aside.
In a different bowl, cream the caster sugar and butter together for 3 mins until very pale and fluffy. Beat in the eggs, a little at a time, then sieve in the remaining flour and baking powder, along with the ground almonds and crushed cardamom (unsieved), mixing well to combine. Stir in the milk and lemon zest, followed by the stem ginger.

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Transfer to the loaf tin and bake for 45 mins until golden. A skewer inserted into the centre should come out clean.

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Prick the hot cake all over with a skewer. Spoon the lemon juice and sugar mixture over. Leave the cake to cool completely in the tin before turning out and slicing.