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Caraway Seed & Lemon Cake

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Add to Flipboard Magazine. Fuente: The English Kitchen - View all news from this site
Caraway Seed & Lemon Cake Caraway Seed & Lemon Cake

Caraway Seed & Lemon Cake

Most weekends I like to bake a cake or summat like that for Saturday Tea Time.  We will usually have some sandwiches or scrambled eggs on toast and then some cake for afters. Its what works for us.  A relaxing day with a relaxing supper.
This recipe I am sharing with you today was adapted from a cookery book by Tamasin Day-Lewis.  I love her recipes. They are all fabulous.  I used to love watching her television programs (Tamasin's Weekends and Great British Dishes), but I haven't seen her on the telly in a while. She is the sister of Daniel Day Lewis, and also writes regularly for a variety of magazines and publications.  She is also a film director and producer in her own right.  So, very accomplished. 

I love and trust her recipes. They are impeccable.  I have never cooked one of her recipes that didn't turn out or that wasn't delicious.

In her narrative to this recipe, she speaks of Victorian Seed Cake as being hideous.  On that point we will have to disagree I am afraid.
I baked a traditional seed cake on here several years ago and it was lovely.  You can find that recipe here.  It was said to be William Wordsworth's sister's favourite cake, and it is not hard to see why. Its beautifully delicious.

So is this cake, which like the other seed cake makes use of Caraway seed as a flavouring.  Do NOT be tempted to add more than the recipe asks for or you will be disappointed by the almost medicinal flavour of the cake.
The flavour of caraway should not be the predominant flavour here  . . .  but only a subtle hint  . . .

She used vanilla sugar, but I didn't have any, so added 1/2 tsp of vanilla paste to the recipe with perfect results . . .
I also channelled Dorie Greenspan's method of rubbing the lemon zest into the sugar first prior to using it.  This really brings out the flavour of the lemon.  I have been doing this ever since I learnt it from Dorie. It does make a difference.

Those are the only out of the ordinary ingredients, unless you call ground almonds out of the ordinary.  I think in America it might be called almond meal or almond flour.  In any case it is finely ground almonds.
You can make your own by grinding blanched almonds in a nut/spice/coffee grinder.  Grind only to the point where they are fine.  You do not want to release their oils.  They should be powdery like coarse flour but not moist. 

As you can see this cake has a beautiful fine and even texture . . .  flecked with caraway seed . . .

Tamasin enjoys hers with a glass of 20 year old Pedro Ximenez Sherry . . .
We enjoyed ours simply with cups of lemon tea  . . .
Caraway Seed & Lemon CakePrint
With ImageWithout ImageYield: Makes 1 (1lb) loaf cake
Author: Marie RaynerA delightful cake to enjoy mid-morning with a hot c...
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Caraway Seed & Lemon Cake Caraway Seed & Lemon Cake


News source: The English Kitchen
Publication date: 26-05-2019 16:06
visto: 8

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