This Lemon Coriander Cake is light and delicious with bright flavors of lemon and Indian coriander. We loved it plain and simple with a sprinkle of powdered sugar and a glass of Timber City Ginger Beer on a spring afternoon, but you could also elevate it over the top with Rhubarb Compote and Coriander Creme to finish off the finest gourmet dinner. Either way it is a wonderful cake with texture light as angels wings and sophisticated flavor.
For the Cake
- 3 cups cake flour
- 1 1/2 cups sugar
- Juice and zest of 2 lemons
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon ground Indian coriander
- 1 cup whole milk
- 3 eggs, separated
- 1/2 cup sugar
- 1/4 cup coconut oil, melted
- 4 tablespoons butter, melted
- 1 tablespoon vanilla extract
- pinch cream of tartar
- powdered sugar, for finishing
For the Coriander Syrup
- Grease and flour an 8 cup bundt pan and preheat the oven to 350 degrees.
- In a large bowl, combine the cake flour, 1 1/2 cups sugar, lemon zest, salt, baking powder and ground coriander.
- In another bowl, mix together the milk, egg yolks, coconut oil,, butter and lemon juice.
- Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whisk until they become foamy. Add the cream of tartar and continue whisking until soft peaks appear. Add the 1/2 cup sugar slowly and continue whisking until the meringue becomes stiff and shiny.
- Add the milk mixture to the dry ingredients and gently combine by hand.
- Fold the meringue into the batter 1/3 at a time.
- Transfer the batter into the prepared bundt pan and bake for 45 minutes, rotating the pan half way through the baking time.
- While the cake is baking, prepare the Coriander Syrup
- The cake is done when the surface is golden and a toothpick inserted into the cake comes out with a few moist crumbs attached.
- Cool 10 minutes and then remove the cake from the pan. Trim the bottom of the cake, allowing it to sit flat.
- Using a long toothpick or thin skewer, poke holes into the finished cake to allow the syrup to penetrate. Then slowly pour the syrup over the warm cake.
- When cool, dust with powdered sugar.
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