The caraway seeds in this recipe work very well with the Seville orange topping leaving a light, sharp, citrus finish.
- 225 g odlums cream flour
- 1/2 tsp baking powder
- 150 g irish country butter (plus extra for greasing)
- 150 g caster sugar
- 3 large organic eggs
- 2-3 tbsp organic milk
- 1 tsp vanilla extract
- 1 tblsp caraway seeds
- 1/4 tsp freshly ground nutmeg
- 2 seville oranges
- 75 g caster sugar
- 1/2 cinnamon stick
- Preheat the oven to 180°C/gas mark 4. Grease a 7 inch / 18cm round cake tin.
- Sieve the flour and baking powder together in a wide bowl.
- Cream the butter and sugar together until light, pale and fluffy.
- Add in the vanilla, nutmeg and beat in the eggs one at a time. Add 1Tsp of flour with each egg addition to prevent the mixture from curdling.
- When the eggs are mixed in well, gently fold in the remaining flour with the caraway seeds. The mixture should not be too heavy - it should drop off your spoon easily.
- Add 1 tbsp of milk to loosen the consistency of the mixture (more if needed).
- Pour the cake mixture into your cake tin. Bake for 50- 55 minutes (the cake is done when a skewer inserted into the centre of the cake comes out clean).
- During the final 5 minutes of baking make the Seville syrup.
- Place the juice of two Seville oranges, caster sugar and cinnamon stick into a saucepan over a gentle heat until all the sugar has dissolved and the syrup is warm.
- Take the cake out of the oven. Using a cocktail stick make a number of holes on top of the cake then pour the syrup over the cake and allow it soak into the top of the cake.
- Allow to cool in the tin for 10 minutes then carefully remove the cake from the tin and allow it to cook further on a wire rack.
This cake will keep for up to three days in an air tight container. Image (c) Jakub Walutek