Wild Irish Seaweed Sugar Kelp, Lemon and Cardamom Cake

Posted by Tara Whelan on


2 heaped teaspoons Wild Irish Seaweed Sugar Kelp sprinkles
225g butter 
115g castor sugar
4  eggs
340g plain flour
1 teaspoon baking soda
1 teaspoon ground cardamom
The zest of half a lemon


  1. Combine the butter and sugar in a bowl, beat by hand until light and fluffy
  2. Add the eggs one at a time, beat in well each time.
  3. Stir in the baking soda, sugar kelp, cardamom and lemon zest.
  4. Sift in the flour, mix well.
  5. If the mix "feels" a bit dry, add a drop of milk.
  6. Add the batter to a well greased 9 inch round cake tin- some baking parchment lining the base wouldn't go astray, if you have it.
  7. Place in the centre of an oven pre-heated to 180 degrees C, bake for approximately 50 minutes- check with a wooden skewer, if it comes out unsticky and clean, you're done.
  8. Cool on a wire rack, dredge with a mix of icing sugar and cinnamon and lemon zest if you like, but otherwise its good to go.
  9. Serve with hot black tea and lemon, yum.

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