CARAWAY SEED CAKE
Make the most of the distinctive flavours of caraway seeds with this easy loaf, made with ground almonds and topped with flaked almonds
Provided by Natasha Illingworth
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.
- Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
- Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.
Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
LEMON CARAWAY SEED COOKIES
I tried this recipe that I found on the internet. They were delicious! I've made some other cookies before with caraway cookies from the Food Network and didn't like them. But this recipe that I found from a fellow blogger were delicious! Caraway seeds provide such a great fragrance in cookies. You can also add poppy seeds...
Provided by Annamaria Settanni McDonald
Categories Cookies
Time 30m
Number Of Ingredients 11
Steps:
- 1. Line cookie sheets with parchment paper.
- 2. Sift the flour and salt into a mixing bowl. With a pastry cutter, cut butter pieces into dry ingredients until it resembles breadcrumbs. Stir in the sugar, lemon juice and lemon zest.
- 3. Add the egg and the Caraway Seeds or Poppy Seeds into dough. Knead dough and bring together to form a soft dough.
- 4. On a lightly floured surface, roll out the cookie dough thinly and then cut out rounds (about 36). You can flour a rim of a glass and cut the pieces if you don't have a circular cookie or biscuit cutter.
- 5. Transfer the cookies to the cookie sheets, brush lightly with a beaten egg and sprinkle with raw sugar. Optional but it does provide a crunch and sweetness.
- 6. Bake in a preheated oven at 325 degrees for 10-15 minutes, until cookies are crisp and lightly golden in color. Cool and enjoy!
VICTORIAN SEED CAKE
I read a lot of English novels, and often see Seed Cake mentioned as served at Tea. So I did some searching and came up with this recipe. The original was all in Victorian measurements, so I have changed them to modern measurements. Seed Cake is discussed at length in Agatha Christie's novel, At Bertram's Hotel, as well as other...
Provided by Susan Feliciano
Categories Other Snacks
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F (180°C). Grease two 7" or 8" round cake pans, line the bottoms with a parchment circle, and then grease the parchment.
- 2. Beat the eggs in a medium bowl with a whisk. In a large bowl or stand mixer, cream the butter and sugar together until mixture is pale and fluffy. Gradually beat in the eggs a little at a time. When all the egg, sugar and butter have been mixed well, whisk in the caraway seeds, mace, and nutmeg. Then lightly add in the flour. Finally, stir in the brandy.
- 3. Add just enough milk to loosen the mixture and give the cake batter a good consistency - it should drop, not pour, off a spoon. Mine only took 2 tablespoons. Spoon the batter into the prepared cake pans. Level off the surface with a spatula or back of a spoon. Sprinkle the demerara sugar all over the tops to make a nice sweet crust.
- 4. Bake cakes in the center of the oven for about 35 to 40 minutes, or until a tester comes out clean and dry. Cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. The cake keeps well when wrapped tightly in foil or parchment and kept in an airtight tin. This cake is not traditionally stacked or frosted; you just have 2 round Seed Cakes that can be sliced for Tea.
- 5. NOTE: Caraway is a type of seed common to both cake and biscuit recipes of the Medieval and Tudor periods; and the English usage of the term Caraway dates back to at least A.D. 1440.
ENGLISH CARAWAY CAKE
This cake recipe with the distinct flavor of caraway seeds hails from Great Britain.
Provided by MARBALET
Categories World Cuisine Recipes European UK and Ireland English
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine.
- Sift together flour, salt, and baking powder.
- Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan.
- Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 39.9 g, Cholesterol 47 mg, Fat 11.5 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.9 g, Sodium 135.1 mg, Sugar 15.7 g
SEED CAKES (CARAWAY SEED COOKIES)
Make and share this Seed Cakes (Caraway Seed Cookies) recipe from Food.com.
Provided by Kate S.
Categories Dessert
Time 2h15m
Yield 50 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs until light, then gradually mix in sugar, half of the caraway seed (2 t), and cream.
- Sift flour together with baking powder and salt, and mix into egg mixture to form dough.
- Chill dough, then toss on a floured board, and roll one-half inch thick.
- Sprinkle with the rest of the caraway seed (2t) and roll to one-fourth inch thick.
- Shape cookies with a small round cutter, first dipped in flour.
- Bake on a buttered sheet.
- Fannie Farmer's cookbook doesn't provide baking temperature and time, so your guess is as good as mine. I'm going to try 350 or 375 for 8-14 minutes. If you get good results, share your tips in the comments.
Nutrition Facts : Calories 130.8, Fat 4.3, SaturatedFat 2.4, Cholesterol 29.1, Sodium 152.4, Carbohydrate 20.9, Fiber 0.6, Sugar 8.4, Protein 2.4
ORANGE CARAWAY SEED CAKES
Steps:
- Preheat the oven to 325°F. and butter and flour eighteen 1/3-cup brioche or muffin tins. Into a bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the caraway seeds. In another bowl with an electric mixer cream the butter with the granulated sugar until it is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the zest and the vanilla. Add the flour mixture to the egg mixture alternately with the sour cream in batches, beginning and ending with the flour mixture and beating the batter after each addition. Divide the batter among the tins, arrange the tins in a jelly-roll pan, and bake the cakes in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Let the cakes cool in the tins for 3 minutes, turn them out onto a rack, and let them cool completely. The cakes may be made 2 days in advance and kept in an airtight container. Dust the cakes with the confectioners' sugar just before serving.
CARAWAY COOKIES - KOKOSNøDKAGER
Recipe comes from mindspring,com and posted for ZWT 6,Scandinavia. It's an unusual cookie from Denmark. I didn't get a chance to make it yet,so I'm estimating on servings.
Provided by littlemafia
Categories For Large Groups
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar.
- Add unbeaten eggs, one at a time, beating after each addition.
- Add buttermilk with soda and flour.
- Add caraway seeds.
- Chill for a few hours.
- Roll out to ½-inch thickness and cut with a cookie cutter.
- Sprinkle with sugar and bake 20 minutes in a preheated 350º oven.
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- The dough should start to hold together in a shaggy mass damp enough to be gently squeezed into an elastic, cohesive ball.
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