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Northamptonshire Seed Cake
A traditional cake reserved for special occasions and for sheep shearing time
Ingredients
| 500 g | self-raising flour |
| 450 g | caster sugar |
| 2 tbsp | caraway seeds |
| 450 g | unsalted butter, softened |
| 8 medium | eggs, separated |
| 1 pinch(es) | grated nutmeg |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Preheat the oven to Gas Mark 7, 220°C, 425°F. Grease a 9-10 inch, 22-25cm cake tin.
Cream the butter and sugar in a bowl until light and fluffy. Beat in the yolks, one at a time, followed by a little flour if the mixture shows signs of curdling.
Sieve the flour and spices into the yolks and beat together. Add the caraway and mix well.
Beat the egg whites in a clean steel bowl until stiff and fold into the mixture.
About this recipe: in my youth, a local bakery used to make great slabs of this every Friday. It went on sale from about 10am and was usually sold out within an hour. You had to be early to have a chance and there was always a queue but you could never know whether it was for their bread, which was first class and still warm from the oven, or their cakes.
Bake for about 1½ hours until firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Allow to cool in tin for 10 minutes and turn out onto a wire rack to cool completely.
Cream the butter and sugar in a bowl until light and fluffy. Beat in the yolks, one at a time, followed by a little flour if the mixture shows signs of curdling.
Sieve the flour and spices into the yolks and beat together. Add the caraway and mix well.
Beat the egg whites in a clean steel bowl until stiff and fold into the mixture.
About this recipe: in my youth, a local bakery used to make great slabs of this every Friday. It went on sale from about 10am and was usually sold out within an hour. You had to be early to have a chance and there was always a queue but you could never know whether it was for their bread, which was first class and still warm from the oven, or their cakes.
Bake for about 1½ hours until firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Allow to cool in tin for 10 minutes and turn out onto a wire rack to cool completely.
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