The by line
in the Baking Bible says that you will either “Love or Loathe seed cake” I
wonder which it will be for us – I hope its Love as Charlotte is becoming a
little disillusioned
with both her efforts and the actual taste of the cakes – I think the Lemon
Yoghurt Cake scared us
both. I’ve decided that baking every
recipe is a really interesting way of using a cookbook as normally I wouldn’t
try “seed cake” as without a colour picture to tempt me, I would probably skip to, what I think, would be a
more appealing bake. This way, you have to try what you normally wouldn’t –
an opportunity to try new things, if you will.
Charlie
washed up and put on her apron – I actually must get round to washing that as
its covered with debris from previous efforts.
So, I’m sitting with a coffee and the good book, plus Downton Abby is
playing its Sunday afternoon repeat, its fair to say, I’m a little distracted. Must try and concentrate!
Everything
except the candied peel and seeds are mixed together, then carefully you fold
in the peel and half of the seeds. The
seeds in this recipe are caraway seeds, so it has a slight Indian smell –
nice. Pour everything into the deep 7cm
round tin, sprinkle with remaining seeds and bake for approx 1 hour at
180C/160C fan/Gas 4.
This cake
smelt fantastic and we were very hopeful.
I was a little worried that I’d left it in too long, but when it was cut
it was perfect and the taste…..fab!
This is lovely, not too sweet, but buttery
– perfect with a cup of tea.
The best
bit, was the candied peel – much much much nicer than shop bought and I am now
a complete convert to making my own.
A number of people have asked me why I don’t put
the recipe on my blog
for each cake – the honest answer is I don’t know if Im
allowed to as this might be in breach of copy right – If anyone knows the answer please
let me know as I would love to share them.
