After doing a cook book declutter in the week I decided I would look through some books to try a new recipe, as I fancied some cake. So I decided to make seed cake.
8oz Self Raising Flour
6oz Butter, softened
6oz Caster Sugar
3 eggs - separated
1 heaped tsp Caraway Seeds ( + a pinch extra for sprinkling later)
4 drops of Almond Essence
Preheat the oven to 190 fan or equivalent.
Cream the butter and the sugar together until light and fluffy.
In another bowl whisk the egg whites and then beat in the egg yolks.
|Picture 1 egg whites - Picture 2 with the egg yolks beaten in|
Stir in the caraway seeds, then fold in the flour and stir in the almond essence.
Mix in the milk, you will end up with a very thick batter.
|How sweet is this little jug.|
Put in a tin and sprinkle a pinch of caraway seeds over the top.
Bake for around an hour or until a skewer inserted comes out clean.
I wasn't sure at first how it would taste as I was a bit sceptical about using caraway seeds in a cake, but I have to say it was alright, there was just a slight delicate taste of the seeds, I would describe it as a plain and simple cake. As with all cake around here it went down well, sometimes its nice instead of a really sweet cake to have something a little more simpler.