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Caraway and Orange Seed Cake
This simple Caraway and Orange Seed cake is great with a cup of tea. It keeps well for a few days in an airtight tin, if anything, it tastes even better. Makes one 22cm cake.
Ingredients
250g butter, softened, plus a little more for buttering the tin
350g self-raising flour
½ teaspoon ground mace
½ teaspoon freshly ground nutmeg
Pinch of salt
250g caster sugar
4 eggs
30g caraway seeds
Finely grated zest of 1 orange
80g candied orange peel
4 tablespoon milk
4 tablespoon brandy
2 tablespoon demerara sugar
Method
Heat the oven to 180C/350F/gas mark 4.
Lightly grease a 22cm spring-form cake tin, line with baking parchment and butter the parchment.
Into a bowl, sift the flour, mace, nutmeg and salt.
In another bowl, cream the butter and caster sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then beat in the caraway, orange zest and candied peel.
Fold in the flour until just combined, then stir in the milk and brandy.
Spoon into the tin and smooth with a spatula.
Sprinkle the demerara evenly over the top and bake for 45 minutes, until a toothpick comes out clean.
Leave in the tin for 10 minutes, then turn out on to a rack to cool completely.
Hugh Fearnley-Whittingstall's caraway and orange seed cake
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