Winter Solstice, December 21, is the longest night of the year in the northern hemisphere.

To celebrate, bake a Winter Solstice cake – this is a bright cake with lemony frosting to light up the night.

 

Almond Cardamon Cake

1 cup granulated sugar
4 large eggs
1 1/3 sticks (150 grams) unsalted butter
1 tbsp ground cardamon
2/3 cup flour
2/3 cup fine almond flour
2 pinches salt

Heat the oven to 350°F.

Butter a 9-inch springform pan. Optional, line bottom of pan with parchment paper disk before buttering.

Using a stand mixer with paddle attachment, cream the eggs and sugar until thick and pale and tripled in volume, about 5 minutes.

Melt the butter in a little saucepan.

With a rubber spatula, quickly fold flours and salt into the egg and sugar mixture, followed by the butter and ground cardamom.

Give the batter a thorough stir before tipping it into the prepared pan. Thump the pan on the counter to settle the batter.

Bake the cake until the top feels dry to the touch and springs back when lightly pressed, and a skewer or knife inserted into the center comes out dry, 30 to 35 minutes.

Remove from the oven and leave in pan for about 5 minutes.

Run a knife around the sides of the pan before inverting the cake onto a rack to cool. Remove the bottom of the pan carefully while the cake is still very warm. Let cool before icing.

 

Frosting

1 cup (226g) unsalted butter, softened to room temperature
3 ½ cups (420g) powdered sugar, sifted
2 tbsp fresh lemon juice
1 tbsp lemon zest (from 1–2 lemons)
1 tsp pure vanilla extract
Pinch of salt
1 – 2 tbsp heavy cream or milk, as needed for consistency
1 drop yellow gel food coloring (optional)

In a stand mixer fitted with a paddle attachment, beat softened butter on medium-high speed for 3–4 minutes until the texture is light, creamy, and fluffy.

Scrape down the sides of the bowl, then add the lemon zest and lemon juice. Beat for 30 seconds.

Reduce mixer speed to low and add powdered sugar slowly, about 1 cup at a time. Once all the sugar is added, increase to medium-high speed and beat for 2–3 minutes until the frosting is fluffy and smooth.

Mix in vanilla extract, pinch of salt, and 1 tablespoon of cream or milk. Beat for 1–2 minutes. If frosting is too thick, slowly add another tablespoon of cream.

For more vibrant color, add a drop of yellow gel food coloring and mix until color is evenly distributed.

Tip: Frosting can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and re-whip before using for best texture.

Frost the cake, and decorate with glitter stars.

Almond Cardamon Cake recipe adapted from Niloufer Ichaporia King Food52.com
Lemon Buttercream Frosting recipe Emmas Cake Studio emmascakestudio.com

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