Cardamom Cinnamon Cake

https://eye-swoon.com/cardamom-cake-with-honey-buttercream/

• 227 g (1 cup) unsalted butter – room temperature
• 400 g (2 cups) granulated sugar
• 4 large eggs + 1 large egg yolk – room temperature
• 10 oz (1 and 1/4 cups) whole milk – room temperature
• Zest of 1 orange
• 383 g (3 cups) all-purpose flour
• 1 teaspoon ground cardamom
• 1/2 teaspoon freshly ground cinnamon
• 3 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla extract

• Bring the cold ingredients to room temperature. The butter should be soft where you can easily press your thumb into it.
• Preheat oven to 350°F.
• Grease three 6” circular cake pans and line each with parchment paper. Grease the paper and dust lightly with flour. Tap the pans to dump out the excess flour.
• Combine the flour, cardamom, cinnamon, baking powder, and salt in a medium bowl and set aside. Mix the milk, orange zest, and vanilla together in a large measuring cup.
• Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Cream the butter on low until blended. Increase the speed to high and beat until pale and fluffy, about 5 minutes.
• Reduce speed to medium-low and add the eggs one at a time, beating until combined after each addition.
• With the mixer on low, alternate adding 1/4 of the flour mixture followed by 1/3 of the liquid mixture, beating until combined after each addition. Scrape the bowl with a spatula between additions.
• Divide batter between cake pans and smooth with a spatula. Bake until golden and a skewer inserted in the center of the cake comes out clean, about 45 minutes.
• Cool the cakes for 15 minutes and then carefully turn out on a wire rack to cool completely.

Halved it. One 6 inch pan. 350 for

Preserved Lemon Curd

http://phickle.com/preserved-lemon-or-lime-curd/

• 1 tablespoon grated fresh lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup preserved lemon pulp and liquid
• 1 preserved lemon, pulp and peel
• 1 1/3 cups sugar
• 5 large egg yolks, lightly whisked
• 1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces

How-to

1. Place your lemon liquids in a small food processor or blender with your preserved lemon and process until preserved lemon is mostly liquefied.
2. Pour into a saucepan and add  zest, sugar, egg yolks and whisk to combine.
3. Cook at medium-low heat and stir constantly for about 10 minutes, until your curd can thickly coat the back of a spoon.
4. Throw butter chunks into hot curd and stir until they are melted and incorporated.
5. Pour curd through a fine sieve into a bowl.  You will likely have some small chunks of preserved lemon.  That’s okay!
6. Cover and chill for at least one hour

Brown Butter Swiss Meringue

https://www.marthastewart.com/353415/swiss-meringue-buttercream

• 5 large egg whites 

  1 cup plus 2 tablespoons sugar

• Pinch of salt 
• 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature

1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). 
2. 2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes. 
3. 3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes. 
4. 4. To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

1/2 c butter, browned, then cooked in fridge
2 egg whites
1/2 c sugar
Pinch of salt

Upside down banana skillet cake

https://www.howsweeteats.com/2012/07/upside-down-caramelized-banana-bread-skillet-cake/

Cardamom Vanilla Pound Cake

https://www.epicurious.com/recipes/food/views/cardamom-vanilla-pound-cake-351920

• 3 cups all-purpose flour
• 1 teaspoon ground cardamom
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 sticks unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 vanilla beans, halved lengthwise
• 4 large eggs
• 1 tablespoon fresh lemon juice
• 1 cup whole milk
• 1 1/2 cups chilled heavy cream
• 2 1/2 tablespoons confectioners sugar
• 1 1/2 teaspoons pure vanilla extract

1. Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
2. Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
3. Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
4. Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
5. Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

= = =

1/2 c butter

3/4 c sugar

2 eggs

Insides of 1 vanilla bean

1/2 tbsp ish lemon juice

1/2 c milk 

1 1/2 c flour

1 tsp cardamom

1/2 tsp baking powder

1/4 tsp baking sofa

1/4 tsp salt

6 inch pan; 350 - 45 ish minutes