Baking: Caraway Seed Cake

Having finished Jane Eyre not too long ago I was inspired to bake a Caraway Seed Cake.  I added a little lemon zest in order to brighten the taste.  I felt that was fitting as Jane’s evening tea with Helen and Miss Temple was a happy gathering and one of the first we get a glimpse of people being warm and accepting towards her.

…she got up, unlocked a drawer, and taking from it a parcel wrapped in paper, disclosed presently to our eyes a good-sized seed-cake.

‘I meant to give each of you some of this to take with you,’ said she: ‘but as there is so little toast, you must have it now,’ and she proceeded to cut slices with a generous hand.We feasted that evening as on nectar and ambrosia; and not the least delight of the entertainment was the smile of gratification with which our hostess regarded us, as we satisfied our famished appetites on the delicate fare she liberally supplied.

– Jane Eyre by Charlotte Brontë

What you need:

190 g unsalted butter, plus extra for greasing
190 g plain flour, plus extra for dusting
190 g golden caster sugar
3 large eggs
3 tsp caraway seeds
40 g ground almonds
Zest from half a lemon
1 tsp baking powder
pinch salt
4 tbsp milk

Method:

(1) Preheat the oven to 160°C (fan assisted).

(2) Grease the loaf tin with butter and dust with flour.

(3) Cream together the butter and sugar until pale and fluffy.

(4) Break in the eggs one at a time, whisking well.

(5) In a separate bowl, sift together the flour, baking powder and b.

(6) Add the  dry ingredients to the batter in two stages and mix on a low speed until just incorporated.

(5) Add the caraway seeds, ground almonds, lemon zest and milk to the batter and mix.

(6) Spoon the batter into the prepared loaf tin and bake for around 55-65 minutes or until the sponge is firm and a skewer inserted into the centre of the cake comes out clean and without any uncooked batter.

(7) Allow the loaf to cool in the tin for around 20 – 30 minutes before turning it out on to a wire rack to cool down fully.