Himalayan Kilmora Lemon Cake
Author: 
Recipe type: Baking
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Himalayan Kilmoa Lemon Pound Cake is a unique and delicious cake made with Asian Barberries.
Ingredients
  • Fo Compote:
  • 1 Cup Kilmora or Barberries
  • ½ cup Sugar
  • ¼ cup water
  • Juice of one Lemon
  • For Cake Batter:
  • 2½ cups all-purpose flour (300g)
  • 1½ teaspoons baking powder
  • 1 cup butter room temperature (227g)
  • 1¼ cup sugar (250g)
  • 4 large eggs room temperature
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon zest
  • ½ cup whole milk room
  • For Glaze
  • 1 cup powdered sugar (120g)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons whole milk
Instructions
  1. Remove the tiny green stalks from the kilmora berries and wash them under running water in a colander. If you cant lay your hands on kilmora berries you can replace it with blueberries. The qauntity and other recipe will remain the same.
  2. Place them in a pan and add sugar,water and lemon juice.
  3. Cook till all the sugar has dissolved and it converts into syrup. The berry might pop so watch out. Turn the flame off and set aside.
  4. In a bowl add all purpose flour and add baking powder. Mix thoroughly and set aside.
  5. In another bowl add butter at room temperature and castor sugar. Using an electric whisk beat the sugar and butter till the butter becomes pale yellow and light.
  6. Zest a large lemon. Add eggs one by one to the batter and continue to whisk. Also add lemon juice and the zest till the batter is further light and airy.
  7. Now add the dry ingredients to the bowl and gently mix until the batter is moist. You do not want to over mix or else gluten will develop and you will end up with a bread like cake . Add milk to the batter and whisk lightly.
  8. At this stage pre heat your oven to 180 degree celsius and grease your pan with butter and dust with some flour. Remember not to miss any spot. Here I am suing Brilliance Metal Bundt Pan from The Gourmet Shop. Its an amazing pan with astonishing results. Click on the link to check out this mould.
  9. Pour half the batter in the greased mould and top it with the kilmora compote evenly. Pour rest of the batter on top and using a toothpick or a stick swirl around to create a marble like pattern.
  10. Give it a gentle tap and bake in the preheated oven in the centre rack for 40-50 minutes. Check at 40 minutes by inserting a toothpick in the centre of the batter. If the toothpick comes out clean, its ready. Remove from the oven and plaace on a wire rack. Let it come to room temperature, then flip gently on a platter. If you try to de mould it while its still hot, your cake might break.
  11. Now for the lemon glaze, add powdered sugar or icing sugar in a bowl and add lemon juice with milk and whisk until its white and drippy. Top it over your cake once it has come to room temperature. Cut a big slice of Cake and enjoy with your favourite cup of coffee. You are guaranteed a trip to heaven.
Recipe by The Secret Ingredient at http://www.thesecretingredient.in/himalayan-kilmora-lemon-cake/