The past few weeks have been pretty rough but on the flip side I have had a smile on my face for all the great things that have happened such as recipe being published in A Year of Cake by Clandestine Cake Club, recipe in The Daily Telegraph and being given a bag or three full of foodie goodies 🙂

They say when life gives you lemons you make Lemonade so what do you do when you get given a Jar of Luxurious, creamy, sweet and sour Artisan Lemon Curd? Well apart from layering it on hot toast (like I do) I thought it deserved a stylish platform to shine upon and of course to uplift my mood and celebrate the publication, a cake was in order.To be honest the wonderful range of Preserves, Jams, Marmalades, Pickles and Curds produced by Sarah at The Artisan Kitchen deserve a standing ovation. Sarah who is a trained chef and big foodie, sources premium hand picked crops and local produce to make these sensational jars bursting with flavours. Artisan Kitchen preserves, jams, marmalades and curds are made in small batches in a small Gloucester kitchen and many of them have won a few awards. Sarah was kind enough to handover a Jar of Cotswold Lemon curd for me to indulge and review and I was only too pleased for that. This lemon curd has won 2 stars in the Great Taste awards and i’m not surprised. It is creamy in texture and when you first taste it you get sweet notes followed by zingy lemon. What I found was the sharpness of lemon wasn’t over powering and hence gives a mellow taste which works extremely well in this cake recipe.


I wanted to create a cake that would speak volumes but contain ingredients that would pair well with each other, pairing ginger, cardamom, lemon and white chocolate is a perfect match. The sharpness is off set with sweetness and sweetness offset with fiery ginger so overall a balanced flavour. Refresh your palette with a zingy but sweet and soft crumb cake, one that simply melts in your mouth.

Lemon Curd, Ginger and White Chocolate Cardamom Cake

Makes- One 6 inch Cake
Preparation time: 25 minutes
Baking time: 1-1.5 hours

170g Margarine
140g Caster Sugar
3 Large Eggs- room temperature
5 Tbsps Lemon curd
1 Tsp lemon Extract
225g self Raising flour
1/4 Tsp Ground Cardamom
50g Crystallised ginger- small pieces
2 Tbsp milk

 White Chocolate Buttercream:
50g white chocolate broken into small pieces, melted and cooled.
125g salted butter- softened at room temperature
200g icing Sugar
1 Tsp Vanilla extract

To Decorate:
1-2 Tbsp Lemon Curd
White chocolate chips/buttons
Pinch of ground cardamom


1. Pre heat oven to 180 degree C or 160 C for fan assisted. Grease and line a 6 inch Cake tin. I have to state this cake is a minimum of 4-5 inches in height so line your tin high.
2. Cream margarine and caster sugar until light and creamy, add eggs and beat until smooth.
3. Stir in Lemon curd, lemon extract until incorporated.
4. Fold in flour, cardamom, milk and ginger until all combined and no traces of flour visible.
5. Pour batter into the prepared cake tin and bake in the oven for 1-1hr 20 minutes. An inserted skewer should come out clean.
6. Once the cake is baked, leave in the tin for about 5 minutes before turning out onto a wire rack to cool completely.
7. To make the icing, beat the butter for a minute on medium speed, add icing sugar, vanilla extract and melted white chocolate and beat until smooth.
8. To assemble: Place cake on a board or plate, trim off any excess, using a palette knife cover the cake with buttercream. On the top of the cake spread a tablespoon or two of lemon curd. Finish off with chocolate buttons and sprinkle of ground cardamom.


I am linking this recipe to #cookblogshare hosted by Kerry Cooks


#recipeoftheweek hosted by Emily Leary AT A MUMMY TOO

Link up your recipe of the week

"Eating these nankhatai took us straight back to our childhood. Amazing!"
Pervin and Cyrus Todiwala - Cafe Spice Namaste.

“I ordered the cardamom, rose and pistachio cake. It was delicious. So light and tasted just like gulabjaman. It was so fresh and presented and decorated beautifully. Highly recommend.”
Yasmin Ibrahim

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