Lemon, Cardamom and Coconut Cakes
Photography Claire Aldous.
Turn these tender cakes into a pretty afternoon tea by topping them with ricotta cream, a dollop of lemon curd and a scattering of tart, freeze-dried raspberries (or fresh raspberries when in season).
INGREDIENTS
125 grams butter, at room temperature
1 cup caster sugar
1 teaspoon vanilla extract
3 large eggs, size 7
1 cup plain flour
1 teaspoon baking powder
½ teaspoon ground cardamom
½ cup desiccated coconut
½ cup plain yoghurt
finely grated zest 1 large lemon
1 tablespoon lemon juice
To serve
100 grams ricotta
½ cup sour cream
½ cup lemon curd
freeze-dried raspberries, for sprinkling
METHOD
Grease 10 x ½ cup capacity individual cake tins or use standard muffin tins and line the bases with baking paper.
Preheat the oven to 150˚C fan bake.
Cakes: Beat the butter, sugar and vanilla until light and pale. Whisk the eggs together and gradually beat in until well combined. Combine the flour, baking powder, cardamom and the coconut and gently mix into the butter mixture along with the yoghurt, lemon zest and juice.
Divide between the tins and bake for about 25 minutes or until golden and firm to the touch. A skewer inserted into the centre should come out clean.
Cool for 15 minutes then remove from the tins and place on a cooling rack to cool completely.
To serve: Combine the ricotta and sour cream. Top each cake with a spoonful of the cream then a dollop of lemon curd. Crumble over the freeze-dried raspberries if using. Makes 10–12 cakes depending on the size of the tins used
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.