Margarita's International Recipes
Caraway Tea Cake
If I had to use one word to describe this cake, it would be "addictive". I don't know what it is about it - though I suspect the high butter content is one culprit -, but I enjoyed this cake far more than its rather plain flavor would suggest. I don't even like anise, hate liquorish and despise ouso, so why would I possible like caraway? In any case, given the fat content of this cake, you are warned about making it for yourself!
I followed the directions pretty closely, though I did have to convert them to American measures. The cake calls for caster sugar (called super fine sugar in the US). I didn't have any at hand so I ground regular white sugar in my beloved rocket blender. I don't think that for this particular recipe it should make too much of a difference if you don't grind it. I also used salted butter, so I skipped the pinch of salt with the flour.
Caraway Tea Cake
- 2 cups all purpose flour
- 1 tsp baking soda
- pinch of salt
- 2 Tbsp. caraway seeds
- 2 eggs
- 3/4 cup sugar
- 1 cup buttermilk
- 12 Tbsp. butter, melted
Preheat oven to 350°F. Grease a glass loaf pan.
In a large bowl, combine flour, baking soda, salt and caraway seeds.
Beat eggs with an electric mixer for a minute. Add the sugar and beat on medium-high speed until the mixture is combined and thick. Add the buttermilk and beat again.
Fold in the egg mixture into the flour mixture. Once combined add the melted butter and mix well.
Pour in the prepared pan and bake until it tests dry inside, 40 minutes to an hour.
Adapted from a recipe at Celtnet.org
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