Other delights this week included...
I filled it with vanilla buttercream...
The other 'retro' cake I made was really popular about 150 years ago....but rarely seen today. Seed Cake was usually eaten mid morning, with a glass of sherry or madeira wine. In fact, if you visit St John restaurant in London, it still is! The few times I've eaten this cake, I've loved it. So I thought that it was a good time to resurrect it for The Coffee Tree. Mine had a lemon glaze...
Sarabeth Levine's beautiful bakery book - so it has US measurements..
Old-Fashioned Caraway Seed Cake
Grease & line a 10" round tin with parchment paper.
Preheat oven to 350f/170c
3 cups all-purpose (plain) flour
2 tsp caraway seeds } stir together in a bowl and set aside
1 tbsp baking powder
10 tbsp/1 1/4 sticks unsalted butter
2 cups superfine (caster) sugar } Beat at high speed in a stand mixer until light & fluffy in texture
2 tsp pure vanilla extract
Separate 4 large, room temperature eggs. Beat the yolks into the butter/sugar mixture one by one, beating well after each addition.
Reducing mixer speed to low, add the flour mixture to the butter/sugar/egg yolks in thirds, alternating additions with 1 cup whole milk. Scrape down bowl to make sure all is fully incorporated.
In a large, grease-free bowl, whisk the egg whites until stiff peaks form (I use a hand held electric whisk for this) and fold into the cake mixture using a large metal spoon. Scrape into the prepared pan and smooth the top. Bake approx 1 hour until top springs back. I also insert a thin metal skewer into the centre of the cake - if it comes out clean, the cake is cooked! Turn cake out onto a wire cooling rack and invert so that it's the right way up.
For the glaze (best poured on while the cake is still warm/hot as it sets better): combine 2 cups confectioners (icing) sugar in a small bowl with 3 tbsps fresh lemon juice and stir until smooth. Pour over cake and, with a knife, gently smooth over the top...a little dripping down the sides looks beautiful too!
Leave until completely cold, transfer to a plate and EAT!! It keeps really well for 3/4 days in an airtight tin or container.
Have a wonderful Monday! xx