0 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 original 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. It 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 (original 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.

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~ 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.