34 lines
1.5 KiB
JSON
34 lines
1.5 KiB
JSON
{
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"title": "Victorian Seed Cake",
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"tags": [
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"Breakfast",
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"Snack"
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],
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"servings": "4",
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"prepTime": "15 mins",
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"cookTime": "60 mins",
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"description": "The quintessential Victorian afternoon tea cake. Caraway seeds give her a subtle anise-like warmth that sounds weird and tastes absolutely elegant. She was on every respectable Victorian table and deserves a serious comeback.",
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"ingredients": [
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"175g butter, softened",
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"175g caster sugar",
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"3 eggs",
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"225g self-raising flour",
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"2 teaspoons caraway seeds",
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"3 tablespoons milk",
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"1 teaspoon vanilla extract",
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"Zest of 1 lemon",
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"1 tablespoon demerara sugar for topping"
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],
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"instructions": [
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"Preheat oven to 170°C / 340°F. Grease a 900g loaf tin and line with parchment paper.",
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"Beat butter and caster sugar together for 4-5 minutes until very pale and fluffy. Add vanilla extract and lemon zest and beat briefly.",
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"Add eggs one at a time, beating well after each. If it looks like it's splitting, add a spoonful of flour.",
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"Sift in self-raising flour and fold gently. Add caraway seeds and milk and fold until just combined.",
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"Spoon into the prepared tin and smooth the top. Sprinkle generously with demerara sugar.",
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"Bake for 55-65 minutes until a skewer comes out clean and the top is golden with a crunchy crust.",
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"Cool in the tin for 10 minutes then turn out onto a wire rack. Serve slightly warm, sliced, with butter and a pot of tea."
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],
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"id": "victorian-seed-cake",
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"updatedAt": "2026-03-12T10:00:00.000Z"
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}
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