Lemon and Cardamom Sponge

A deliciously tangy and moist cake with an aromatic cardamom twist.

Ingredients (1 loaf tin)

• 1 jar (approx. 300g) lemon curd
• 50g caster sugar
• 1 lemon, juiced and rind finely grated
• 3 egg whites
• 120g plain flour
• 1 tsp. baking powder
• 50g ground almond

Method

1. Pre-heat oven to 180°C. Grease and line a loaf tin. 
2. Beat the egg whites to form soft peaks in a bowl.
3. In a separate bowl, cream the lemon curd, sugar and lemon rind.
4. Sift the flour, baking powder and ground cardamom and stir into the lemon curd mixture a little at a time.
5. Add the ground almond and lemon juice.
6. Fold the whipped egg whites into the lemon/flour mixture very gently and put into the tin.
7. Bake for 45 minutes. Check the oven after 15 minutes. Cover the top with kitchen foil if it is browning too quickly.

© 2013 Setonaikai Trading