I love spices, and when I lived in the U.S. I collected a large drawerful of spices.
Since we moved to Bangkok, I like to keep our life simple, which includes how I cook/bake and what I keep in the kitchen.
So I allow myself to keep only a few spices now.
That means they have to be something I really like and I use often.
After careful consideration, cardamom made the cut!
As for lemon, I used a fresh organic one from farmfruitfolks (you can find them on Instagram).
I like to use organic fruit especially when I use the zest like this time.
I was glad that I kept a few mayongchid to garnish the cake.
I dressed the cake with lemon icing, and then served it with coconut whipped cream and fresh mayongchid.
Scrumptious!!
I used this recipe as the base for the cake.
I’ve used this recipe many times and highly recommend it.
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