Better Than Fortnums Caraway Seed Cake
Delight in the timeless charm of the "Better Than Fortnum’s Caraway Seed Cake," a luxurious twist on a classic British bake. This recipe blends the nutty warmth of caraway seeds with the richness of ground almonds and a zesty hint of fresh lemon, creating a cake that's moist, aromatic, and utterly irresistible. With a soft, velvety crumb achieved through the perfect balance of butter, caster sugar, and self-raising flour, this cake is a sophisticated centerpiece for any afternoon tea. Simple to prepare in just 20 minutes, it bakes to golden perfection in under an hour, filling your kitchen with its heavenly aroma. Serve it lightly dusted with icing sugar and enjoy alongside a pot of your favorite tea for a slice of pure indulgence. Perfect for gatherings, celebrations, or simply treating yourself, this caraway seed cake is a modern homage to tradition.
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 225 grams caster sugar
- 4 large eggs
- 225 grams self-raising flour
- 50 grams ground almonds
- 1.5 tablespoons caraway seeds
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 lemon lemon zest
- 1 tablespoon icing sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line an 8-inch (20 cm) round cake tin with parchment paper.
In a large mixing bowl, cream the butter and caster sugar together until light and fluffy. This may take about 3-4 minutes with an electric mixer.
Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure a smooth texture. If the mixture begins to curdle, add a tablespoon of flour from the measured quantity and mix well.
Stir in the vanilla extract and the finely grated zest of one lemon.
In a separate bowl, sift together the self-raising flour and ground almonds. Gradually fold this dry mixture into the wet mixture using a wooden spoon or spatula.
Add the caraway seeds and gently fold them in, ensuring they are evenly distributed throughout the batter.
Stir in the whole milk to loosen the batter, ensuring a soft dropping consistency. If needed, add an extra teaspoon of milk.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with a sheet of aluminum foil during the last 15 minutes of baking.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top lightly with icing sugar if desired. Serve in slices with a cup of tea for the ultimate experience.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2086 mg | 91% | |
| Total Carbohydrate | 404.0 g | 147% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 227.0 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 223 mg | 17% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
