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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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.
Most Popular recipes
Ideas for Windfalls
29 Aug 2015 15:38
Can you help please?
29 Aug 2015 10:05
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
26 Aug 2015 07:39
Recipes for 1
05 Aug 2015 09:50
Quartz kitchen worktops
24 Jun 2015 02:03
21 Aug 2015 13:00