Lemon and Cardamon Naked Cake
I love baking cakes,I am in my element in my kitchen with my kitchen aid going, flour flying everywhere and the smell of freshly baked goods.What I love even more though, is when the cakes turn out tasty and I get to share them with friends and family, which during the last few months of lockdown has been a weekly occurrences.
A few weeks ago, was meant to be my sister in laws baby shower, however like all events it has had to be postponed to a post baby celebration instead. I got lucky when the sister in law cards were dealt out, and really wanted to do something small for her to make her feel appreciated and special during this time for her.
She really likes homemade cakes, and after months of morning sickness is finally able to eat again so I really enjoyed making my first ever naked cake for her, the summery flavours of lemon and cardamon worked really well together.
I brought the cake toppers from eBay, and used meringues from Marks and Spencer along with sprinkles and home made candied lemon to decorate it. Although it was not the baby shower I wanted to throw for her we got to enjoy some cake and bubbles until we can all celebrate safely again.
240g Caster Sugar
260g Self Raising Flour
1 tsp Baking Powder
2 tsp Cardamon ground
Zest of 1 Lemons
Juice of 1 Lemon
100g Unsalted butter at room temperature
400g Icing Sugar
Juice of 1 Lemon
6 tbsp strawberry Jam
Candied LemonPeel of 1 Lemon - finely sliced
30g Caster Sugar
20g Caster Sugar
Method:1.Preheat oven to 170C/340F/Gas Mark 3 and Line 2 x 8inch Round Tins with greaseproof paper and spray with spray oil or grease with butter. I always use the Kirkland spray oil for all my normal cakes and have never had an issue with sticking.
2.In a stand mixer or using an electric mixture combine the stork and caster sugar for 5-7 minutes until light in colour and fluffy.
3.Whisk together the eggs and add in, combine and then add in zest and lemon juice, mixture may look curdled at this point but its fine.
4.Sift in the flour, baking powder and cardamon until combine, pour into 2 tins and bake for 25-30 minutes until golden brown and a toothpick comes out clean. You will also notice the cake will have started to come away from the edges.
5.Allow to cool for 5 minutes in the tin, before cooling at room temperature on a cooling rack for 1 hour.
6. If I am decorating a cake I tend to bake them a day before so I can ensure they are cooled properly, I leave them wrapped tightly in cling film once cooled.
7.If decorating on the same day, wrap cakes tightly in cling film and place in the fridge after they have cooled down for at least 30 minutes before icing.
8. Whilst the cake is cooling make the candied lemon peel by placing water and 30g of caster sugar in a pan and heating until bubbles start to form, add in the lemon peel and reduce the heat, cook for 15 minutes, remove and coat the strands in the remaining 20g caster sugar, I found it easier to do this with a few strands at a time to ensure an even coating of sugar.
9. To make the lemon buttercream beat together butter, sugar and lemon juice for around 4 minutes until light and fluffy.
10. To assemble, place buttercream into a piping bag with a large round nozzle, pipe around the edge of the cake, slightly off the edge, with another ring inside this one, fill the buttercream ring with either jam.
11.Place next layer on top and repeat.
12. On the top layer pipe around the entire top surface.
13. Take a palate knife with some extra buttercream and using the buttercream that has split out from the edges ice around all edges of the cake until smooth.
14. Smooth the top edge, then decorate however you wish, I used meringues, sprinkles and candied lemon peel.