British caraway cake

Description

Caraway seed cake. A classic British cake, the first known recipe that dates back to the XVI century, has achieved special popularity in the Victorian era, but now out of fashion. Cumin has long been used in British cuisine. If you believe the Wiki, the predecessor of the cake had caraway biscuits. They say that the Victorians liked to serve this cake after a hearty lunch, because it was believed that cumin improves digestion. Just say cumin in the cake a lot and the taste is quite specific. But if you like caraway or anise, you here!

Ingredients

Butter

150 г
Sugar

200 г
Chicken egg

3 шт
Flour

200 г
Cumin

2 ст. л.
Orange juice

3 ст. л.
Orange zest

1
Nutmeg

1 ч. л.
Baking powder

1 ч. л.
Powdered sugar

Cooking

First we must mention that the Russian word "cumin" is called seeds of two different species of plants of the family Umbelliferae: a true caraway (Carum carvi) and cumin, aka Zira (Cumīnum cymīnum). In English they have different names: caraway and cumin. Seeds of Carum carvi (caraway) - from light brown to medium brown, slightly curved, with aniseed flavor (such as black bread put). Cumīnum cymīnum seeds (cumin) - a little more broad, not recurved, greenish-beige to light-brown colors (these are in pilaf). We need the first (left), and you need a lot of them - 10-12g (about 2 tablespoons), although there are recipes with fewer. But I, as a fan of cumin like it a lot.

Important! Butter and eggs pre-remove from the refrigerator at least an hour. If you forget to do it, there is a little trick. The softened butter vzbit with sugar until lush white mass. The butter should be just softened, not melted, otherwise the flour will absorb the liquid oil and the cake will get soggy. So if you warmed up the butter in the microwave and a little overheated, let it freeze again, that was not liquid.

To drive eggs one by one. If they are cold, the butter will collapse. To avoid this, add each egg 1-2 tsp of flour.

You should get a fluffy light cream. Due to the large number of eggs, even if they are at room temperature, the oil may begin to slightly curl, it does not matter. Importantly, the mixture does not split into phases, as can occur because of the cold eggs.

ProSeal the weight of the half of the flour, beat briefly. ProSeal the second half of the flour, add the nutmeg and soda. Whisk until smooth.

Add the orange juice, whisk briefly.

Add the zest and cumin, mix well. (In the original recipe peel was not, but she, to my taste, very good foil for cumin. If you do not want the shade, and pronounced orange flavor, take the zest from two oranges.)

Generously grease sides of cake pan, put the dough in the form. In the classic version of this cake is baked either in a wide, shallow circular form with straight sides (the top flat turns), or in a rectangular shape for the bread. But I prefer the corrugated form, as it turns out a lot of the roasted out of the corner, which I love.

Preheat the oven to 175С (if with oil, 155С) and bake for 15-20 minutes. Then reduce to 150C (130C with oil) and bake about 40 minutes Total baking time about one hour. The cake is ready when the edges begin to lag behind the skirting of the form (or check with a match).

The finished cake to stand in the form until slightly cooled (10-30 min), then remove from the mold and leave on a wire rack to cool completely.

Sprinkle the top with powdered sugar, if desired. The cupcake is very soft and delicate, moderately sweet, with a chill from the cumin. In one I found the Internet in English recipes, it is proposed to serve, spread slices with butter. My option, frankly, is not attractive, but popular in Britain, the option of presenting your cupcakes and cakes with a spoonful or two of whipped cream - completely.

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