lemon cardamom bundt cake with glazed cherries




This past week-end I shared my magic cake lemon bars after telling you about this HUGE craving I had for something lemony. As if the cosmos had heard about it, during the week I read about four more posts on lemon bars, all of them from talented foodbloggers, who shared impeccable recipes and outstanding pictures. I was so grateful! Later, I read somewhere on Google+ that it is "lemon week". If it is so, I did not know, but most surely my inner craving was aligned with it!

Este fin de semana pasado compartí mi receta de barras de limón de torta mágica después de haberles contado lo MUCHO que quería algo cítrico. Como si el cosmos lo hubiera escuchado, durante la semana leí cuatro posts más de barras de limón, todos ellos de talentosas foodbloggers, que compartieron impecables recetas y fotos excepcionales. ¡Estaba tan agradecida! Más tarde, en alguna parte de Google+ leí que es la " semana del limón". Si es así, yo no lo sabía, pero seguramente mi deseo interior estaba alineado con ella!


So then, in honour of this "lemon week" and to leave you with no doubt about my hearty desire, I made this tender lemon cardamom bundt cake, that is really light for breakfast, with some seasonal fruit eaten fresh (cherries are great in this part of the world nowadays) or, if you happen to like it, turned into a wonderful topping.

Entonces, en honor a esta "semana del limón", y para que no les quede ninguna duda sobre mi enorme deseo, hice esta tierna torta bundt de limón y cardamomo, realmente liviana para un desayuno, acompañado con alguna fruta de estación fresca (las cerezas están buenísimas en esta parte del mundo por estos días) o, si es que les gusta, como un maravilloso glaseado.



A simple lemon glaze as the one I drizzled over these buns will also look good on this soft cake.

Un glaseado simple de limón como el que rocié sobre estos buns puede quedar bien sobre esta torta suave.



lemon cardamom bundt cake with glazed cherries (torta bundt de limón y cardamomo con cerezas glaseadas)

















RECIPE / RECETA
Serves 6 to 8 / Porciones 6 a 8

Ingredients
3/4 cup sugar
1/2 cup unsalted butter, soft
1 lemon, juice and zest
2 large eggs
1 cup self raising flour
1/2 tsp ground cardamom
1/2 cup plain yoghurt

For the cherry glaze:
1 cup fresh cherries, halved and pitted
1/4 cup granulated sugar
2 tbsp water
2 tbsp lemoncello

Ingredientes
3/4 taza de azúcar
1/2 taza de manteca blanda
1 limón, jugo y ralladura
2 huevos grandes
1 taza harina leudante
1/2 cucharadita de té de cardamomo molido
1/2 taza de yoghurt natural

Para el glaseado de cerezas:
1 taza cerezas frescas, cortadas al medio y descarozadas
1/4 de taza de azúcar
2 cucharadas soperas de agua
2 cucharadas soperas de lemoncello


















Instructions

  1. In a bowl beat butter and sugar until creamy 
  2. Beat in the eggs one at a time and add the lemon zest and lemon juice until incorporated
  3. In a separate bowl combine the self raising flour with 1/2 a tsp ground cardamom
  4. Add to the batter and mix
  5. Incorporate the plain yoghurt and fold into the batter
  6. Grease and flour an 8" inch bundt cake mold (3" inch tall) and pour the batter
  7. Preheat the oven to 180 C / 350 F and bake for 30 to 35 minutes 
  8. Allow to cool for 10 minutes and unmold
  9. In a small saucepan over medium fire combine the sugar and the water. Allow to boil, add the cherries and coat them in the syrup. Splash the lemoncello and allow to reduce.
  10. Top the hot glaze over the cake so that it absorbs part of the syrup
Instrucciones
  1. En un bols batir la manteca y el azúcar hasta obtener una crema
  2. Echar de a uno los huevos y continuar batiendo.Añadir la ralladura de limón y el jugo e incorporar a la mezcla
  3. En un bols separado combinar la harina leudante y el cardamomo molido
  4. Añadir a la preparación y mezclar
  5. Incorporar el yoghurt y mezclar con movimientos envolventes
  6. Enmantecar y enharinar un molde para torta bundt de 20 cm de diámetro y 7.5 cm alto y echar la mezcla
  7. Precalentar el horno a 180 C / 350 F y hornear pr 30 a 35 minutos
  8. Dejar enfriar por 10 minutos y desmoldar
  9. En una cacerola pequeña a fuego mediano combinar el azúcar y el agua. Permitir que entre en ebullición e incorporar las cerezas, cubriéndolas con el almíbar.  Añadir el lemoncello y reducir
  10. Cubrir  la torta con el glaseado caliente para permitir que se absorba el almíbar. 
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10 comentarios:

  1. I have a bundt tin on order and when it arrives this is the first thing I shall make! I love lemon too. You take lovely photographs. x

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  2. The combination of lemon, cherry and cardamom is fantastic. I think they all got together brilliantly. Your cake has a lovely crumb and looks moist and delicious. Very very nice.

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  3. love the flavors in this - cardamom is one of my favorite spices - this is one that I will definitely try

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  4. Lemon cake is my favorite! This looks really good. I pinned this post! Thanks for stopping by and linking up at Saturday Dishes Cakes & Party ideas.
    Blessings,
    Diane Roark
    recipesforourdailybread.com

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  5. I just love lemon desserts! Yours looks delicious! Pinning.
    Thanks for sharing at Saturday Dishes!

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