Caraway Cake
Recipe from Eliza Smith Recipe Book between the years 1782-1850.
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Caraway is Europe's oldest condiment.
In German Folklore, parents would place caraway seeds beneath their children's beds to protect them from witches. They believed that any object containing caraway could not be stolen.
Caraway was also considered an aide in preventing fickleness and was frequently used in love potions.
Ms.4632 Eliza Ann Smith Recipe Book
Ingredients:
100 grams of Caster Sugar
100 grams of Unsalted Butter
100 grams of Plain Flour
2 eggs
Caraway Seeds
1 tbsp of Brandy
Icing Sugar
Equipment:
Mixing Bowl
8’’ Cake Tin
Wooden Spoon
Sieve
Prep Time: 15 minutes Serves: 4 Ability: Easy
Cook Time: 30 minutes
Method
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Preheat the oven to 190°c/Fan 180°c/Gas 5 and butter the cake tin and line with non-stick baking paper.
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In a large mixing bowl add the sugar, butter and plain flour.
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Separate the yolks and whites for both eggs. Add the yolks of both eggs and the whites of one to the mixture and beat until it forms a smooth paste like cream.
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Add some caraway seeds to the bowl for taste and a tbsp of brandy.
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Once mixed together, spoon mixture into the tin and smooth the surface with a spatula or the back of a spoon.
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Bake for 30 minutes until the cake is golden brown or when the cake springs back when pressed.
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Serve once cooled with Icing sugar sifted to decorate.