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Nun's Cake
Sosterkage
Ingredients
| 225 g | unsalted butter, softened |
| 340 g | sugar |
| 5 | egg yolks |
| 1 tsp | almond extract |
| 2 | egg whites |
| 350 g | plain flour |
| 2 1/2 tsp | baking powder |
| 1/2 tsp | salt |
| 1 tsp | cinnamon |
| 180 ml | milk |
| 1 tbsp | caraway seeds |
Method
Preparation time: ca. 30 min Resting time: ca. 2 hrs / Grade of difficulty: easy / Calories per portion: n/a
Preheat oven to Gas Mark ½, 130°C, 250°F. Grease and lightly flour a 10-inch, 25cm tube pan if available. If you do not own a tube pan, use a 8-9-inch, 20-22cm cake tin to substitute.
Cream butter and sugar in a bowl until light. Beat in egg yolks one at a time and beat after each one.
Beat egg whites in a clean bowl until foamy and add to the batter with the almond extract. Beat well
Sift dry ingredients together twice. Add to batter a little at a time, alternating with the milk. Beat well after each addition. Blend in the caraway seeds.
Pour batter into prepared tin and bake for 40 minutes. Increase temperature to Gas Mark 3, 170C, 325F and bake for another 35 minutes.
Check with a skewer inserted into centre of cake that it is done.
Allow to cool in tin for about 10 minutes and then invert onto a wire rack to cool completely.
Sprinkle top with icing sugar to serve.
About the recipe:
A very similar recipe, using cream not milk, was given to me as 'Danish Caraway Seed Cake' by a Catholic nun I used to know.
Cream butter and sugar in a bowl until light. Beat in egg yolks one at a time and beat after each one.
Beat egg whites in a clean bowl until foamy and add to the batter with the almond extract. Beat well
Sift dry ingredients together twice. Add to batter a little at a time, alternating with the milk. Beat well after each addition. Blend in the caraway seeds.
Pour batter into prepared tin and bake for 40 minutes. Increase temperature to Gas Mark 3, 170C, 325F and bake for another 35 minutes.
Check with a skewer inserted into centre of cake that it is done.
Allow to cool in tin for about 10 minutes and then invert onto a wire rack to cool completely.
Sprinkle top with icing sugar to serve.
About the recipe:
A very similar recipe, using cream not milk, was given to me as 'Danish Caraway Seed Cake' by a Catholic nun I used to know.
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