Mary Berry’s Caraway Seed Cake is made with margarine, superfine sugar, eggs, self-rising flour, baking powder, caraway seeds, lemon zest, and milk. This traditional Caraway Seed Cake recipe creates a delicious dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients Needed
- 12 tbsp (6 oz/170g) margarine, from fridge
- ½ cup (4 oz/100g) superfine sugar
- 2 large eggs
- 2 cups (8 oz/225g) self-rising flour
- 1 level tsp baking powder
- 1 rounded tbsp caraway seeds
- Finely grated zest of 1 lemon
- 4 tbsp milk
How To Make Caraway Seed Cake
- Preheat the Oven: Preheat to 350°F (Convection 320°F). Grease a deep 7-inch round cake tin and line it with nonstick baking paper.
- Mix Ingredients: Measure all ingredients into a bowl and beat with an electric mixer until well blended.
- Bake: Turn the mixture into the prepared tin, level the top, and bake in the preheated oven for about 1 hour, until well risen and shrinking from the sides of the tin. A skewer inserted into the center should come out clean.
- Cool: Leave to cool in the tin for about 10 minutes, then turn out, remove the paper, and finish cooling on a wire rack.
Recipe Tips
- Use Cold Margarine: Make sure your margarine is cold from the fridge to ensure a light and fluffy cake texture.
- Measure Ingredients Accurately: For the best results, weigh the margarine and sugar and use measuring spoons for the baking powder and caraway seeds.
- Sift the Flour: Sift the self-rising flour and baking powder together to remove any lumps and ensure an even rise.
- Mix Thoroughly: Beat the mixture until it’s well blended, with no lumps remaining, to ensure an even texture throughout the cake.
- Check for Doneness: Insert a skewer into the center of the cake. It should come out clean when the cake is fully baked; if it comes out with batter, bake a bit longer.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Caraway Seed Cake cool to room temperature. Store it in an airtight container in the refrigerator for up to 5 days.
- Freeze: To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw the cake at room temperature before serving.
- Reheat: Preheat the oven to 300°F (150°C). Place the cake on a baking sheet and cover it loosely with aluminum foil. Heat for about 10-15 minutes, until warmed through.
Cake Nutrition Facts
Serving Size: 1 slice (of 8 servings)
- Calories: 310
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 180mg
- Potassium: 130mg
- Total Carbohydrate: 40g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Chicken Lasagne
- Mary Berry Wheaten Bread Recipe
- Mary Berry Madeleine Recipe
- Mary Berry Potato Salad
Mary Berry Caraway Seed Cake
Description
Mary Berry’s Caraway Seed Cake is made with margarine, superfine sugar, eggs, self-rising flour, baking powder, caraway seeds, lemon zest, and milk. This traditional Caraway Seed Cake recipe creates a delicious dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the Oven: Preheat to 350°F (Convection 320°F). Grease a deep 7-inch round cake tin and line it with nonstick baking paper.
- Mix Ingredients: Measure all ingredients into a bowl and beat with an electric mixer until well blended.
- Bake: Turn the mixture into the prepared tin, level the top, and bake in the preheated oven for about 1 hour, until well risen and shrinking from the sides of the tin. A skewer inserted into the center should come out clean.
- Cool: Leave to cool in the tin for about 10 minutes, then turn out, remove the paper, and finish cooling on a wire rack.
Notes
- Use Cold Margarine: Make sure your margarine is cold from the fridge to ensure a light and fluffy cake texture.
- Measure Ingredients Accurately: For the best results, weigh the margarine and sugar and use measuring spoons for the baking powder and caraway seeds.
- Sift the Flour: Sift the self-rising flour and baking powder together to remove any lumps and ensure an even rise.
- Mix Thoroughly: Beat the mixture until it’s well blended, with no lumps remaining, to ensure an even texture throughout the cake.
- Check for Doneness: Insert a skewer into the center of the cake. It should come out clean when the cake is fully baked; if it comes out with batter, bake a bit longer.
Mary Berry Caraway Seed Cake