20 May, 2018
Lemon, Coconut, Cardamom Cake: Kitchen experiments this summer
So, I am back to baking. That is not saying much, because I have not baked a cake in months. Seems really weird considering the fact that hardly a day went by without me turning on the oven. The family would go “bleh” if someone so much even mentioned cake! Now, after a long hiatus I finally turn on my trusty, old oven. I have a new fangled gadget in my kitchen. An all purpose super oven of sorts. But, I still prefer my ancient OTG. It is special, once upon a time it graced the counters of my little bakery, among a plethora of fancier stuff. Coming back to the cake, I wanted lemon. Two reasons, I love citrus flavors and had gone a little overboard in my last veggie shopping trip. I discover, my fridge is stocked with at least two dozen juicy lemons. So, lemon cake it is! I scratch my head, I don’t want just a lemon cake. It has to taste a little different. I look up all the lemon cakes in my recipe files and surf the internet. And bingo! Inspiration at last. I chance upon this recipe for a delectable moist lemon cake on a website @platedcravings.com. It is a beautiful recipe and I have a starting point. Time to experiment. I decide to add coconut. Reason being, I love coconut, have baked a lot of coconut cakes, and one of my all time favorites is this Hawaiian Pineapple Coconut Cake. So, if it works with pineapple, it should also work with lemon. I understand this hardly makes sense. But, one has to take risks now and then. The cardamom is an add on, because it happens to be my spice of the season. Again, inspiration is found close to home. Specifically another one of my cakes, a Pistachio Cardamom cake. I am all set and it is time to work out the proportions. My cake should not be too lemony or coconuty. The cardamom must be just right ( it IS a strong spice, too much will kill your dish) I say a prayer and get to work. I sift, cream, beat, fold and bake. My recipe works! I have a cake. It is soft, moist, crumbly, lemony and coconuty with subtle undertones of cardamom. I am a happy baker and I cannot wait to share my recipe.
This one is specifically for those of you who love citrus cakes. It is a summer recipe, for those afternoons when you sit back with a cup of tea in one hand and a slice of lemon cake in the other.
- FOR CAKE:
- Flour: 180 gm
- Desiccated Coconut/ Coconut powder : 115 gm
- Baking powder : 1 tbsp
- Salt : a pinch
- Lemon zest : 1 tbsp
- Cardamom powder : 1 tsp
- Caster Sugar : 150 gm
- Unsalted Butter : 115 gm
- Eggs : 2 ( large)
- Lemon juice : 120 ml
- Coconut milk : 120 ml
- LEMON SYRUP:
- Caster sugar : 3 tbsp
- Lemon juice : 100 ml
- LEMON DRIZZLE :
- Lemon juice : 2 tbsp
- Coconut Cream : 2 tbsp
- Icing sugar : 150 gm
- Cardamom powder : small pinch
- Preheat oven to 180 degree C.
- Grease and bottom line a 9" bundt cake tin.
- In a large bowl sift together flour, coconut powder, baking powder, salt and cardamom powder. Fold in zest.
- Cream together sugar and butter till light and fluffy.
- Add eggs one at a time, beating well after each addition. Add lemon juice, beat together.
- Keep the beaters running. Gradually add flour mixture alternating with coconut milk till all of it is used up.
- Bake for 45 mins or till light golden and done.
- Remove from tin ,brush with lemon syrup. Let cool thoroughly.
- Drizzle over the icing and allow to set completely before slicing.
- Some Pointers:
- I love lemon. So, this cake uses a good amount of lemon juice. Adjust as per your taste.
- The cake is drizzled over with a coconut, lemon icing. It is sweet and sharp. Adjust sugar and lemon as per taste.
- Your icing must not be runny. Add liquid ingredients little at a time.
- Do not over beat your batter. You don’t want it to split.
- Grease your cake tin liberally and line the bottom with baking parchment.
- Goes without saying always preheat your oven.