The oldest and most enduring of our sponge cakes, caraway seeds offering no obstacle as early cooks experimented with the newly-discovered raising power of eggs. It’s still liked by older people in Wales today, for whom it must be inextricably linked with memories of chapel and Sunday tea in the front parlour with everyone on their best behaviour.
Seed Cake (Teisen Carawe)Course: Recipe
1 lb 450g plain flour
8 ozs 225g butter
5 ozs 200g caster sugar
2 teaspoons baking powder
½ oz 10g caraway seeds
- Sieve flour and baking powder.
- Rub in the butter.
- Add the sugar.
- Beat the eggs with a little water and mix all together – a fairly stiff mixture.
- Bake 1 to 1½ hours in a moderate oven (350°F, Gas 4,180°C).
This recipe appears in A Book of Welsh Country Cakes and Buns by Bobby Freeman which is published by Y Lolfa [ISBN 0862431387].