Mary Berry’s Caraway Seed Cake is a delicious dessert with all-purpose flour, aromatic caraway seeds, butter, and a unique taste of earthy notes. It’s a moist and tender treat, perfect for any occasion.
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💗 What Makes This Recipe Special
- Unique Flavor. Caraway seeds give the cake a unique, aromatic flavor that makes it a gourmet adventure.
- Easy To Make. This recipe’s simple ingredients and directions make it easy and fun for all bakers.
- Versatile Delight. This cake adds elegance to every occasion, whether served with tea for a relaxing day or as a dessert after a great meal.
- Tender And Moist. Butter and milk create a delicate, melt-in-your-mouth crumb.
🥚 Mary Berry Caraway Seed Cake Ingredients
- 225g all-purpose flour
- 2 tablespoons caraway seeds
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 4 tablespoons milk
- 2 teaspoons baking powder
- A pinch of salt
- Zest of 1 lemon
- 1 teaspoon vanilla extract
🍞 Mary Berry Caraway Seed Cake Instructions
- Warm the oven to 180°C (350°F) and lubricate a 9-inch round cake pan with butter.
- Whisk together the flour and caraway seeds in a basin until thoroughly combined.
- In a separate, large basin, cream together the softened butter and caster sugar until pale and fluffy.
- Beat in the eggs one by one, ensuring that each is thoroughly combined before adding the next.
- Stir in the milk, baking powder, salt, lemon zest, and vanilla extract until the mixture is homogenous and homogeneous.
- Carefully incorporate the flour and caraway seed mixture until just combined, avoiding overmixing.
- Pour the batter into the cake pan that has been prepared and smooth the surface with a spatula.
- Bake for 45 to 50 minutes in a preheated oven, or until a skewer inserted into the center comes out clean.
- Ten minutes after removing the cake from the pan, transfer it to a wire rack to chill completely.
- After the cake has chilled, slice it and serve it with a cup of tea or coffee, savoring the delicious harmony of flavors and textures. This cake can be stored for several days in a hermetic container, allowing you to savor its flavor over time.
💭 Recipe Tips
- Use caraway seeds sparingly as they can easily overpower the cake’s flavor.
- Double-check the baking time and temperature to avoid under or overcooking the cake.
- Don’t substitute all-purpose flour with other flour, as it may alter the cake’s texture.
- Avoid overmixing the batter; gently fold in the dry ingredients to maintain a tender crumb.
- If the cake turns out too dry, try adding a bit of milk or lemon juice to moisten it.
☕ What To Serve With Caraway Seed Cake?
Serve Mary Berry’s Caraway Seed Cake with a dollop of whipped cream that has just a touch of sugar added to it. The light and fluffy texture of the cream goes well with the soft texture of the cake, and the slight sweetness brings out the unique flavors of the cake. With a cup of tea or coffee, this tasty treat is a great way to spend the afternoon.
🎚 How To Store Caraway Seed Cake?
- In The Fridge. Once cooled completely, store the cake in an airtight container at room temperature for up to 3-4 days.
- In The Freezer. To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil label with the date and store in the freezer for up to 2-3 months.
🔥 How To Reheat Caraway Seed Cake?
- In The Microwave. Place a slice of cake on a microwave-safe plate and heat on medium power for short intervals, checking frequently to avoid overcooking.
- In The Oven. Preheat the oven to 350°F (180°C) wrap the cake in aluminum foil to prevent drying, then heat for about 10 minutes or until warm.
- In The Toaster Oven. Cut a slice of cake and place it in a toaster oven at a low heat setting until warmed through.
FAQs
How Can I Make A Caraway Seed Pound Cake With A Denser Texture?
Increasing the amount of butter and using cake flour instead of all-purpose flour will result in a denser pound cake.
Can I Use A Combination Of Whole And Ground Caraway Seeds For Added Texture?
Yes, combining whole and ground caraway seeds will add both crunch and flavor to the cake.
How Can I Avoid The Cake Adhering To The Baking Pan?
Grease the pan thoroughly with butter or cooking spray, and line the bottom with parchment paper.
Can I Toast The Caraway Seeds Before Adding Them To The Cake Batter?
Yes, toasting the caraway seeds in a dry skillet over medium heat will enhance their flavor.
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Mary Berry Caraway Seed Cake Nutrition Facts
Amount Per Serving
- Calories: 400 calories
- Total Fat:20 grams.
- Saturated Fat:10 grams.
- Carbohydrates:50 grams.
- Sugars:25 grams.
- Protein: 6 grams.
- Fiber:2 grams.
- Sodium:250 milligrams.
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Caraway Seed Cake
Description
Mary Berry’s Caraway Seed Cake is delicious yet easy to make, with only 15 minutes to prepare and 45-50 minutes of baking time, and yields 8–10 pieces of serving it’s a win-win recipe. This easy caraway seed cake is mainly made with all-purpose flour, fragrant caraway seeds, and tangy lemon. So what are you waiting get to the kitchen and start baking!
Ingredients
Instructions
- Warm the oven to 180°C (350°F) and lubricate a 9-inch round cake pan with butter.
- Whisk together the flour and caraway seeds in a basin until thoroughly combined.
- In a separate, large basin, cream together the softened butter and caster sugar until pale and fluffy.
- Beat in the eggs one by one, ensuring that each is thoroughly combined before adding the next.
- Stir in the milk, baking powder, salt, lemon zest, and vanilla extract until the mixture is homogenous and homogeneous.
- Carefully incorporate in the flour and caraway seed mixture until just combined, avoiding overmixing.
- Pour the batter into the cake pan that has been prepared and smooth the surface with a spatula.
- Bake for 45 to 50 minutes in a preheated oven, or until a skewer inserted into the center comes out clean.
- Ten minutes after removing the cake from the pan, transfer it to a wire rack to chill completely.
- After the cake has chilled, slice it and serve it with a cup of tea or coffee, savoring the delicious harmony of flavors and textures. This cake can be stored for several days in a hermetic container, allowing you to savor its flavor over time.
Notes
- Use caraway seeds sparingly as they can easily overpower the cake’s flavor.
- Double-check the baking time and temperature to avoid under or overcooking the cake.
- Don’t substitute all-purpose flour with other flours, as it may alter the cake’s texture.
- Avoid overmixing the batter; gently fold in the dry ingredients to maintain a tender crumb.
- If the cake turns out too dry, try adding a bit of milk or lemon juice to moisten it.