Very popular with the Victorians, this cake fell out of favour in the Edwardian era - which is a pity because it is exquisite.
Very popular with the Victorians, this cake fell out of favour in the Edwardian era – which is a pity because it is exquisite.
It has an interesting, complex flavour, sweet at the front and spicy, yet very refreshing at the back – a guest I served it to said it was like ‘eating mint’. The seeds give it a gritty quality that pleasantly contrasts with its otherwise fluffy texture.
Ingredients
2 eggs
4 «oz (130g) flour
4 «oz (130g) butter
4 «oz (130g) sugar
1/2 teaspoon baking powder
2 teaspoon caraway seeds
1/2 teaspoon cinnamon
2-3 pinches ground cloves
Method
- Pre-heat oven to 200§C (400§F, Gas Mark 6).
- Cream butter with sugar, until smooth.
- Add beaten eggs, blending carefully.
- Fold in flour and baking powder and stir to obtain a smooth mixture.
- Add caraway seeds, cinnamon and cloves and bake for 35min at 200§C (400§F, Gas Mark 6)
