It's like winter here. A cold, cold wind is whipping about the house, the fires are lit and the lights are on. Time for a little comfort baking. The boys pretty much eat any kind of cake and this one is extremely simple and quick to do. It's an old fashioned kind of cake, one which is especially nice with a cup of tea. The aromatic caraway, with its distinctive flavour, is used here in what is basically a plain cake. The recipe is from The Home Cookbook by Monty and Sarah Don.
::Seed cake::
150g butter
150g caster sugar
3 eggs
2 teaspoons caraway seeds
200g self raising flour, sifted
1-2 tablespoons milk
Preheat the oven to 180C/Gas Mark 4. Line a non-stick loaf tin (15 x 10 x 7cm) with parchment paper. Cream the butter and sugar until they are light and fluffy. Add the eggs, one at a time, beating in well after each one. Add a little flour if the mixture looks curdled. Sprinkle in the caraway seeds and then gently fold in the flour. Add the milk to loosen the mixture and then spoon it into the loaf tin. Bake for about 45 minutes until the top is golden and a skewer inserted into the middle comes out clean. Leave the cake to cool for a while before turning out on a wire rack to cool completely.
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