Friday, January 15, 2010

CARAWAY SEED CAKE - CAKE AU CARVI

As I had promised a few weeks ago, I will regularly post British recipes that are dear to myself or that I have just lately discovered. Great Britain has such an interesting culinary background that it would be such a pity to not put the spotlight on it's brilliant cuisine...

This week, I am presenting a tea cake similar to pound cake that is a home classic and which I have been eating since a very tender age.

"Caraway Seed Cake" is a Victorian favorite that is unique and has a distinctive flavor.
In the old days it was often eaten after a heavy meal as caraway seeds have good digestive qualities.

The combination of orange rind (lemon rind is used in the o
riginal recipe), caraway seeds and ground almonds makes it exceptional and very fragrant. This cake's intense and enchanting fennel, anise-like, zesty and nutty flavors are delightful and will surely mesmerize you.

"Caraway Seed Cake" is awesome and quite addictive. I
t is the perfect addition to your teatime table.

~ Caraway Seed Cake ~
Recipe inspired by the cookbook
"Cakes, Biscuits and Slices (The Australian Women's Weekly)" and reinterpretated by Rosa @ Rosa's Yummy Yums 2010.

Makes one cake (23cm/9 inch rectangular cake tin).


Ingredients:
185g (3/4 Cup) Unsalted butter
220g (1 Cup) Castor sugar
1 Tbs Orange rind
1 Tsp Vanilla extract
3 Eggs
300g (2 1/4 Cups) All-pupose flour
1 Tbs baking Powder
1/4 Tsp Salt
2 Tbs Ground almonds
90-100ml (1/4-1/3 Cup) Milk
3 Tbs caraway seeds
Castor sugar, for sprinkling over the top of the cake

Method:
1. Preheat the oven to 180° C (350° F).

2. In a medium bowl, mix the flour together with the baking powder, salt and almonds. Set aside.
3. Beat the butter, sugar, orange rind and vanilla extract until pale and creamy.
4. Gradually add and incorporate the eggs one at a time.
5. Then add the flour mixture and milk (alternately), a little at a time, until it is fully incorporated.
6. Fold in the caraway seeds and spoon into a greased and lined rectangular tin.
7. Sprinkle with sugar and bake for 50-60 minutes or until lightly golden on top and a skewer comes out clean when inserted in the middle.

Remarks:
Instead of using orange rind, you can use lemon rind (origin
al recipe).
You can also replace the vanilla extract by 1/2 Tsp almond extract.

Wrap the cake in a freezer bag and freeze for up to three months. Defrost before serving.

Serving suggestions:
Eat for teatime with a good cup of tea.

***************

~ Cake Aux Graines De Carvi ~
Recette inspirée par le livre
"Cakes, Biscuits and Slices (The Australian Women's Weekly)" et réinterprêtée par Rosa @ Rosa's Yummy Yums 2010.

Quantité pour un cake (moule à cake rectangulaire de 23cm de long).

Ingrédients:
185g Beurre non-salé
220g de Sucre cristallisé
1 CS de Zeste d'orange

1 CC d'Extrait de vanille
3 Oeufs
300g de farine blanche
1 CS de Poudre à lever
1/4 de CC de Sel
2 CS de Poudre d'amande
90-100ml de lait
3 CS de Graines de carvi
Sucre, pour saupoudrer sur le dessus du cake

Méthode:
1. Préchauffer le four à 180° C.

2. Dans un bol moyen, mélanger la farine avec la poudre à lever, le sel et les amandes en poudre. Mettre de côté.
3. Blanchir le beurre avec le sucre, le zeste et l'extrait de vanille jusqu'à ce que le mélange soit mousseux et pâle.
4. Ajouter et incorporer les oeufs l'un après l'autre.
5. Ajouter la farine et le lait (en alternance), petit à petit, jusqu'à ce que tout ait été incorporé
6. Incorporer les graines de carvi et mettre la pâte dans le moule.
7. Saupoudrer le dessus du cake avec du sucre et cuire pendant 50-60 minutes ou jusqu'à ce que la pointe d'un couteau insérée au centre du cake en ressorte propre.

Remarques:
Au lieu d'utiliser du zest d'orange, vous pouvez prendre du zeste de citron.
Vous pouvez aussi remplacer la vanille par 1/2 cc d'extrait d'amandes.
Bien emballém ce cake se conserve pendant trois mois dand le congélateur. Dégeler avant de servir.

Idées de présentation:
Servez ce cake pour vos quatre heures avec du thé.

87 comments:

  1. Wonderful choice of flavor Rosa. Addition of orange rind make it even more flavorful!

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  2. I have some caraway seed in the pantry, should really give it a try. The cake looks just intriguing.

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  3. Une couleur toute douce, une texture aérée, je prendrais bien une tranche avec un café,
    Bonne soirée

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  4. This looks delicious! I love the use of caraway!

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  5. The texture looks perfect.
    Bonne idée le carvi avec l'orange.
    Super.

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  6. It looks amazing Rosa, but I think I would have a problem with the addicting part!

    I think I might make this over the weekend and bring it to work on Monday!

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  7. A wonderfull recipe ROsa...love the flavours u ...good looking too!!!

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  8. I love the flavor of caraway seeds. And look at all the other wonderful spices and ingredients here--must be so delicious!

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  9. an interesting speciality. I am looking for years for a recipe for Kümichueche. May be that this one is something in right direction.
    schönes WE ! und liebe Grüsse

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  10. .. je suis prenante pour une belle tranche ma belle Rosa..bonne soirée;)

    ~nancy xx

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  11. Superbe, une douceur, une invitation, à la gourmandise et au farniente.
    Bisous et bon WE

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  12. Magnifique cake Rosa! J'adore l'association du carvi et de l'orange, un délice. Bon début de week-end!

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  13. Je n'ai jamais goûté aux graines de carvi, ça doit être très bon:)

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  14. Like you say Rosa it's wonderful for tea time or coffee-time, delicious fragrance and citrusy, mmm :)

    Have a great weekend!

    Gera

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  15. This look georgeous Rosa, I love it! gloria

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  16. Excellent ce cake avec des saveurs très originales !
    Bisous, Doria

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  17. The caraway seeds must give it a particularly interesting flavour.

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  18. I don't know if the commented was saved, if it is repeated you can delete it ;)

    Like you say Rosa it's wonderful for tea time or coffe-time, delicious fragrance and citrusy :)

    Have a great weekend!

    Gera

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  19. What a delicious post, Rosa. And what a lovely cake. I plan on doing a post on the food of Great Britain in the near future. I'm going to hold on to this link for future reference.

    Thank you so much for sharing your heritage and this recipe with us...

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  20. I have heard that caraway seeds have excellent digestive qualities. This looks like a lovely cake.

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  21. I can't say that I've ever baked with caraway seeds before. But you have me curious now, especially because anything with orange in it is so wonderful.

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  22. Beautiful cake and I love the flavors with caraway seeds!

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  23. Je te vole la recette de ce cake, j'ai des graines qui s'ennuient dans mon placard... Très très bon weekend et une très bonne année pour 2010, savoureuse, généreuse, et encore pleine de merveilleuses recettes gourmandes.

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  24. voilà un english cake parfait servi à l'heure du thé Rosa. Je ne connaissais pas.
    Bon week-end

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  25. orange et carvi j'adore ensemble merci rosa !pierre

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  26. Rosa, since I have like 2 lbs of caraway seeds just sitting in the freezer, and I never got to make your stuffed quince due to the lack of *sniff..sob* the turkey, this is one I have to try.! What a great way to use caraway seeds outside of rye and pumpernickel bread! Your photos and the cake are gorgeous!!

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  27. Il est original ce cake avec les graines de carvi! Je connaissais en salé mais pas en sucré!!

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  28. i'm so glad you're posting about legitimate british recipes--i'm sure i'll be introduced to many new things, including this tasty-looking bread. great theme, rosa--keep 'em coming!

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  29. Caraway seed and orange sound delicious in the cake, and the crackly top looks fantastic!

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  30. ça c'est étonnant!, le carvi, ma grand mère en parsemait son munster, mais en sucré je n'aurais jamais pensé...En fait la cuisine anglaise était tellement avant gardiste qu'on l'a qualifiée de mauvaise, tu fais bien d'en faire l'apologie.

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  31. Ton petit cake me fait très envie, il faut que j'achète des graines de carvi !! bises

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  32. Bonsoir Rosa!
    très original et en plus ça a l'air super bon!
    iza:)

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  33. une recette bien originale qui mérite d'être essayé
    bonne soirée

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  34. I may have to try this-I have some caraway seeds that I bought for bread.

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  35. Ton cake est bien original et sa couleur orangée est toute douce et agréable. il me plait beaucoup.
    Bises
    Bon dimanche
    Chrys

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  36. I love the taste of caraway seeds...Rosa I have bookmarked this for the cooler weather. Thank you!

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  37. un bon petit cake pour l'heure du thé!!
    bises et bon dimanche

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  38. Ahh this is the first I've heard of it and it sounds so intriguing! Thanks Rosa! :D

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  39. The simplest looking cakes always seem to be the tastiest.. why is that? :) I've seen a similar recipe before and actually have been meaning to try it. Yours looks utterly tasty.

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  40. Miam miam ! Tu nous gâtes ! cette recette est originale et à l'air délicieuse !

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  41. I love the idea of the series on British food Rosa and I'm going to dig out a few of my own favourites too. Your cake is stunning; I especially love the cracks on the top of it and it's perfect weather for a pot of tea with this. Enjoy the weekend!

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  42. Rosa, I must admit that I do not like caraway seeds but you have created such an intriguingly flavored cake, lovely indeed, that I would most certainly try a slice - or two. Wonderful! And I look forward to more of your home recipes.

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  43. A really nice spicy cake! (Sorry if I made language faults!)

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  44. That looks like a lovely little cake that would go beautifully with my morning coffee! The crust looks perfect. Well done!

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  45. Gorgeous cake, Rosa! I'd love to have this with a cup of tea!

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  46. An English recipe you say? And it's almost gluten free! :) I've never heard of it but I like the addition of caraway so I'll definitely have to try it out! :)

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  47. Delicious cake.
    Your photos are always so beautiful x

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  48. delicious slice! yay! yummy :)

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  49. Voilà un gâteau tout simple qui doit avoir énormément de goût, j'adore l'idée de faire un cake aux épices! Tes photos sont superbes.

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  50. The addition of caraway seeds sounds great!

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  51. This look absolutely gorgeous. Perfect for a morning or afternoon tea.

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  52. Your cake look moist and delicious Rosa. I just had a discussion this morning with my dad abiout how much he loves caraway and anise seed

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  53. Wow! This is great. It nice that you're posting recipes like this.

    Paz

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  54. so true, it must be very addictive!

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  55. This is something I've never had, but it sounds very interesting!!

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  56. J'adore ces petits livres édités par the A. women's weekly ... A chaque fois que je vais en Angleterre, je succombe à l'un d'entre eux ! ;o)
    Je ne connais pas ton gâteau mais il me tente bien et je l'essaierai vite !
    Bises
    Hélène

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  57. I would love to taste this cake, i love caraway seeds, but never had caraway cake. Saving the recipe. My father in law is a big fan of caraway. I shall bake this for him :)

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  58. Rosa, this cake looks delicious, would love to have it with a nice cup of tea :-)

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  59. This sounds SO SO delightful!!! I have lots of caraway on hand. I need to make this!

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  60. I've never had this before! Sounds great with the caraway seeds!

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  61. Oh! I looooooove caraway! ...now I'm mystified by how a sweet cake must taste with it!

    Very interesting!

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  62. the combination of flavors and aroma sounds fantastic!

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  63. Oh wow, that looks amazing! I've never made caraway seed cake, but I must try now!

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  64. Il donne une impression de fraîcheur grâce à tes photos , et j'imagine que le carvi doit lui donner un parfum subtil, j'ai vraiment envie d'essayer!
    Bonne année à toi, Rosa!

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  65. I am really enjoying your British recipes! They are awesome! :) This sounds so good - never thought to put caraway in something sweet - but this sounds YUMMY.

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  66. Wow. The texture looks perfect, the crusty top looks perfect, the photography looks perfect. Now, I just can't wait to taste it to say it is absolutely delish.

    Thanks for sharing, Rosa.

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  67. I luv caraway seeds but never thought to use them in sweets!

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  68. Très joli cake , très orginal aussi, j'aime beaucoup


    TEs photos sont toujours magnifiques, bravo

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  69. J'ai du retard par ici moi :/
    Et cecake avec la pointe de carvi, vraiment tentant !

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  70. The flavors sound so mediterranean too. Orange and caraway sounds beautiful. i am bookmarking this.

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  71. This is something new - never bake with caraway seeds.... love to try this Victorian favorite! It looks delicious and the texture is so tempting! Thanks for sharing!

    Sawadee from Bangkok,
    Kris

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  72. ca cake doit etre tres original au gout..a tester

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  73. je prendai bien une tranchette pour mon thé !!miam miam

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  74. oh il a l'air magnifique celui-ci, parfume a souhait. A essayer.
    Bon weekend Rosa.

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  75. Superbe ce mariage très doux à base d'orange, relevé de carvi. Merci pour cette recette.

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  76. Oh Rosa, I have made this recipe twice. I am sorry to say it was a failure both times, Mine looks nothing like the picture. I wanted so much to have it turn out. HELP. what am I doing wrong? maybe in the conversion of ingredients, could you email me privately so I can ask you further? Thanks, Mary in Texas.

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  77. What fabulous flavours - this cake has the most fantastic colour! Scrumptious :)

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  78. Looks lovely. Great cake to enjoy with a hot cup of coffee or tea!

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  79. Original des graines de carvi dans un cake! Je me demande bien quel goût ca a!

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  80. Wow, this sounds intriguing! I love caraway seeds. I have to try it!

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  81. is there anyway i could substitute ground almond with almond extract?

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  82. ANONYMOUS: Not really. You can add some almond extract, but you'll have to replace the ground almonds by another type of ground nut, otherwise the texture of that cake would not be good... I hope that helps.

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  83. Rosa, thanks so much for posting this recipe! I made it and credited you in my blog :)

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