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Sunday, March 16, 2014

A unique mold... and Seed cake

     In continuing with my exploration of kitchen tools the French kitchen, I have come across a unique cake mold, recently offered by Williams-Sonoma.

     This rectangular cake pan offers the peculiarity of a lemon-shaped top, ideal for any citrus-flavoured recipe.  It is made of solid cast aluminum and its non-stick coating ensures easy unmolding.  I like to keep my eyes open for interesting molds to add to my collection, and I just couldn’t resist this one.  Always be on the lookout for accessories to add to your kitchen tools, and in time you will develop a set tailored to your own style of cooking and baking.



     But beyond the ubiquitous citrus loaf, I went a – curious – step further and decided on a classic Victorian recipe – Seed cake.  I became aware of its existence watching an episode of the Agatha Christie’s Miss Marple series, “At Bertram’s Hotel”.  During one of the sumptuous teatimes, Ms. Marple is offered this cake by one of the waiters.  But Jane Marple is hesitant in accepting the offer, until the waiter tells her it is indeed the “true” seed cake, a specialty of the house, for which the pastry chef has had the recipe for years.




     Seed cake was the typical Victorian teacake.  Sometimes it was also eaten as a snack before turning in to help aid digestion, as caraway seeds are known for their soothing qualities.  After some research, I came up with Mrs. Beeton’s recipe, a true testament to the history of British teatime.

Victorian Seed Cake

Ingredients:

  • 225 gr butter
  • 225 gr cake flour
  • 175 gr caster sugar
  • 2 Tbsp caraway seeds
  • 3 eggs, whisked
  • 1/4 cup brandy
  • Tad ground mace
  • Grated nutmeg to taste
  • 50 gr chopped candied citrus peel

Preparation:

     Cream the butter along with the sugar.  Add the sifted flour.

     Add the mace, nutmeg, caraway seeds and chopped candied peel and mix well.

     Pre-heat the oven to 325F and grease the pan.

     Stir in the whisked eggs and then the brandy.  Beat for about 3 minutes, until very smooth and with no lumps.

     Pour the mixture into the tin and bake for about 1 ½ hours, until a skewer comes out clean when tested and the cake is well risen, firm and golden brown.  Once cold, it can be sprinkled with powdered sugar. 


     This is a very moist cake.  It also freezes well, and I can’t think of a better way to satiate bedtime munchies, along with a hot cup of herbal, lemony tea.

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