Carraway Seed Cake
Dated? Old-fashioned? Maybe, but our tasters all gave it the thumbs-up and said please include it
|175g self-raising flour, sifted|
|175g spreadable butter|
|175g golden caster sugar|
|3 large eggs, beaten|
|50g ground almonds|
|4 tablespoons milk|
|3 rounded teaspoons caraway seeds|
|For the topping:|
|2 level tablespoons demerara sugar|
|1 level tablespoon flaked almonds, crushed a bit|
|Pre-heat the oven to 180°C, gas mark 4|
|Oven temperatures and Conversions|
|Click here for information|
|Equipments: A Delia Online/Silverwood loaf tin (or a standard 2lb loaf tin), lined with a 2lb traditional loaf tin liner|
This recipe is from Delia's Cakes
What you do is sift the flour into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients.
Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.
Spoon the mixture into the prepared tin. Level off the surface with the back of a spoon, then sprinkle the demerara sugar and crushed almonds all over.
Bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for about 1 hour 5 minutes, or until the cake is springy in the centre.
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
I think that this cake tastes better after a day or two, so leave it in its liner and store in a tin.
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Everyone loves this cake, which is rather special, full of good wholesome ingredients and so easy to make.
If I had a pound for every... goes the old cliche. So here it goes again. If only I had a pound for everyone who has praised this cake, rich pickings! Although it is made here with butter and lard, you could make it with spreadable butter.
I have fond memories of my friend Molly Owen, who gave me this recipe. On paper it may sound a bit unlikely, but just you wait.
This cake, originally from the sugar-and-spice island of Jamaica, has sadly become a factory-made clone, but made at home it’s dark, sticky, fragrant with ginger – the real thing.
A bit of a plain Jane, you might think. But we still all love it. There are times when a piece of really good plain cake is all you want. In this case I would choose to serve it with a glass of chilled Madeira wine.
There are many versions of this and the type of tea used varies from what I call common tea to… you name it. But more importantly we have crammed in as much fruit as we could. Thus it keeps very moist and, later on, toasts beautifully.
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