Seed Cake

So, I was going to bake cookies/biscuits, but when I went to the co-op to buy oats (for flapjacks) I saw caraway seeds so I baked a seed cake instead of biscuits. Not a bad decision it turns out.

Caraway seeds - the only unusual ingredient here

I'd never tasted a caraway seed before. I was surprised they were even selling them in our small local co-op! What else are they used for? What kind of dishes?

Anyway, I made the cake, then tasted the seeds by themselves after I put it in the oven. They taste like citrus and mint - described by wikipedia as an anise-like flavour which isnt far off the mark.

Interestingly, the recipe calls for you to leave a slight hollow in the centre of the cake before baking. I did this, but ended up with a massive peak in the centre of the cake anyway.

Again, shifting the cake in the office was a little tricky - I think the seeds are slightly off-putting - theres no icing or filling suggestion as part of the recipe either so it looks drier than it is.

There are 4 eggs in this cake and it is heavier than a standard sponge as a result, but the seeds add a nice fresh flavour to the cake. It just needs a complimentary icing I think so a touch more moisture and for appearance sake.

Seed Cake

200g plain flour

1/4 tsp salt

1/2 tsp baking powder

1 tbsp caraway seeds

150g margarine or butter

150g caster sugar

4 eggs, beaten

1 tbsp milk (optional)

Line & grease a 15cm/6in cake tin (mine was 7in). Set the oven to 180c/gas 4. Sift the flour, salt & baking powder into a bowl. Stir in the caraway seeds and mix well. Set aside.

Place the magarine or butter in a large bowl and beat until very soft. Add the sugar and cream together until light and fluffy. Add the beaten eggs gradually, beating well after each addition. If the mixture shows signs of curdling, add a little of the flour mixture.

Fold in the dry ingredients lightly but thoroughly, adding the milk if the mixture is too stiff.

Spoon into the prepared tin, smooth the surface and make a slight hollow in the centre. Bake for 30minutes, then reduce the oven temperature to 160c/gas 3 and bake for a further 50minutes until firm to the touch. Cool on a wire rack.