Colonial Caraway Cake Recipes

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine.
• Sift together flour, salt, and baking powder.
• Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan.
• Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.
• Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
• Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment. Toast the caraway seeds in a dry frying pan over a medium heat for 1-2 mins until they release their aroma. Grind half of the seeds to a rough powder using a pestle and mortar or spice grinder.
• Mix the caraway, oats, flour and thyme together in a large heatproof bowl until well-combined. Use your fingertips to rub the butter into the mixture until evenly distributed. Pour in 100ml boiling water and beat roughly with a wooden spoon until the mixture comes together and there are no visible clumps of butter remaining. Add a little more water if needed to bring the dough together - you don't want the dough to be too wet, as this will result in a tough oatcake.
• Roll the dough out on a lightly dusted work surface to a 5mm thickness. Using a crinkle-edged cookie cutter, stamp out 25 x 6cm oatcakes. Alternatively, cut into 5cm squares. Re-roll the off-cuts to make more, if you can.
• Transfer to the prepared tray and bake for 15-20 mins until crisp and there are no patches of wet dough visible. Leave to cool on the tray for 5 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for up to two weeks. Refresh in a hot oven for 2-3 mins to crisp before serving, if needed.