Wednesday, September 19, 2012

The Hobbit Second Breakfast, on 9/21/12

Hobbit Seed Cake

Picture of the Hobbit Seed Cake
  • 250g Plain Flour
  • ½ tsp baking powder
  • Pinch of salt
  • 150g soft butter
  • 150g caster sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 ½ tbsp caraway seeds
  • 3 large eggs
  • 1 ½ tbsp orange zest
Oven temperature: 180C / 350F
Cooking time: 50 minutes or until skewer comes out clean
  1. Turn the oven on to 180C / 350F
  2. Grease and line with greaseproof paper a 1LB loaf tin
  3. In a bowl sift together the flour, baking powder and salt
  4. In a separate mixing bowl, add the sugar and butter (soft) and cream together until they are a pale colour. Add in the eggs one at a time and add in the vanilla extract and orange zest ensuring it is mixed thoroughly
  5. Add in the dry ingredients a bit at a time and alternate adding in the milk until all the ingredients are added.
  6. Gently stir in the caraway seeds
  7. Using a spatula, spoon the mixture into the greased 1LB loaf tin and bake for 50 minutes or until cooked
  8. Once ready remove from the oven and leave in the tin for a further 10 minutes. Remove and place on a wire rack to cool
  9. Serve in slices and if desired spread with butter

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