#caraway cake

[annabelmoore]

English Caraway Cake The origin of this seed cake recipe, which has a pronounced caraway seed flavor, is Great Britain.

[wtvox]

English Caraway Cake The origin of this seed cake recipe, which has a pronounced caraway seed flavor, is Great Britain. 1 tablespoon caraway seeds, salt to taste, 2.5 cups all-purpose flour, 1 large egg, 1/2 cup milk, 1 teaspoon baking powder, 1/2 cup butter softened, 3/4 cup white sugar

[fattributes]

Zwiebelkuchen

[morethansalad]

Old-Fashioned Seed Cake (Vegan)

[the-meri-rose]

It's past midnight here and I'm up well past crossfaded, making a dessert sauce from the last of my dutched cocoa and some fruit juices (an old clementine and a fresh cara cara and some bottled tart cherry juice) (and honey and maple syrup) (and salt) and it smells like a chocolate orange you'd want to have sex with.

(And some vanilla extract, but only because I'm out of almond extract)

Update: tastes like it, too

[hipstergameofthrones]

European Recipe This seed cake recipe, which has a distinct flavor of caraway seeds, hails from Great Britain.

[trudielisabeth]

Recipe for English Caraway Cake This seed cake recipe, which has a distinct flavor of caraway seeds, hails from Great Britain.

[neevok]

English Caraway Cake This seed cake recipe, which has a distinct flavor of caraway seeds, hails from Great Britain.

[ltwilliammowett]

Cooking like a Sailor- Frisian teatime

Today it's going to be a bit Friesian again and this time the delicious treats come mainly from the North Sea islands and Halligen, where they usually originated before they floated ashore and were eaten or drunk there.

Now that we are approaching autumn with great strides, there are such delicacies. This was the time when many of the seafaring men returned home, which meant a rich harvest of specialities from foreign countries and often also the weddings were hold which were arranged the year before.

But let's start with the drink: tea punch, just the thing for the wet and cold season when it's stormy and raining outside.

Ingredients: Black tea, köm and kluntjes (brown sugar candy).

But even more important than the right ingredients are the way it is prepared and consumed. If you are in a hurry, you have no place at the tea punch table!

The tea punch is served as follows: The teapot is placed on the teapot warmer and the pre-heated bottle of Köm is placed on the table. Don't be surprised: the tea punch cups are tiny. This has nothing to do with stinginess, but with cosiness. And this is how it works: Pour tea into the cup, add a dash of köm and sugar to taste. Listen to the Kluntjes crack, stir and drink hot. Have a chat and then top up again.

This drink has existed on the islands since 1735, when a ship with tea chests stranded off Amrum at Theeknobs, although at the beginning there was no knowledge of how to prepare the tea leaves. As a result, the tea was drunk quite thinly, which was also due to the fact that tea was something special that was not always available, just like schnapps. Köm is a spirit similar to aquavit with caraway seeds. The yellow (geele) Köm is particularly common in the North Frisian region. This is a spirit, usually made with grain, which is mixed with caraway and sometimes with a hint of aniseed.

The tea punch was of course also known on ships, but here the köm was swapped for rum and the punch was used to warm up rather than for chatting. Sailors preferred to do this on land.

What do you serve with tea? Hallig Knorken or Friesenwaffeln are best. This wafer-thin delicacy has been around since the 16th century thanks to the Dutch who settled in northern Germany. They were light waffles that were made with rum and then served with plum jam and cream. Again, these delicacies were either brought by the men or had to be bartered or bought on the land, as the islands and Halligen did not have huge areas of land available for agriculture and so there was a lot of trade with the delicacies from the sea.

Ingredients for 4 people (this is the modern recipe) 4 eggs 200g sugar 250g butter 300g flour 3-4 tsp. cornflour 50ml rum 1 packet of vanilla sugar 1 pinch of salt

Bake the waffles in an iron and then serve hot with plum jam and cream.

Now we come to the highlight of every festive table - the Friesentorte. This magnificent cake is truly a precious piece. Because it requires valuable ingredients that were not always available back then and were therefore more likely to be found on festive tables. It is not known when it has been around, but probably since the 19th century, thanks to the sailors who brought many recipes with them from other countries. Like puff pastry, for example.

Today's variations also work with shortcrust pastry, but are not the original recipe

Recipe

Bake two puff pastry bases (you can use ready-made pastry) Brush one of the bases (the top) with egg yolk and sprinkle with caster sugar Leave the second (base) plain After baking, spread the base generously with plum jam Spread not too little whipped cream on the plum jam base Cut the top into 12 even pieces and then arrange the pieces on top.

The wealthier the family the more the cake would consist of several layers. Which made eating even more complicated, because how do you eat this monster without smearing cream all over your face? Well, you take the lid off, eat the inside and nibble the lid separately.

So there you have it and I wish you a delicious tea time of a different kind. Enjoy your tea and your tasty treats like real Frisians.

[thatswhywelovegermany]

Die Moosweiblein

Moss Women

Moss Women are female forest spirits from German legend. They belong to the poor souls.

Moos Women occur in Saxony, Thuringia, on the Saale, in Orlagau, in the Harz mountain, in the Vogtland, in Upper Palatinate, in the Bavarian Forest, in Franconia and Upper Franconia, in the Bohemian Forest, around Warnsdorf in the northern Czech Republic, in the Giant Mountains and in Westphalia.

Depending on the region, Moss Women have a different appearance. Most often, they are as short as a three to five year old child. They have an ugly appearance, often entirely covered in moss, and are hunchbacked. They appear to be very old with grey, wrinkled faces abd blackened, blind eyes. They have long black or white unkempt hair. Their voices are high-pitched and squeaky. They are always barefoot. They often carry brushwood in a pannier on their back or in their apron. They use a walking stick to support their unsteady gait.

Moss Women are living in the forest, where they are dwelling in underground caves or hollow trees. They are sleeping in beds from moss. They are living in large families and can have children from Wood Kobolds or humans. They like to bake delicious cake, and when they do, mist is coming out of the forest. When politely asked for, they serve the cake also to humans.

Moss women know herbs and are skilled at both sending and healing illnesses. If people mock them, they send them ailments. This can happen in a variety of ways. They can squeeze people so hard that they become sick and miserable, and they can sit on them so that they become lame. They can also breathe on them, which causes people to get bumps or ulcers on their faces. Moss women also have knowledge of the future.

Moss women reward people by giving them wood shavings or leaves that turn into gold. They also give balls of yarn that never end unless you deliberately look for their end, or webs and knitted items that bring luck and blessings into the house. The moss women also show their gratitude with well-intentioned advice and warnings. They also look after children in the forest, lead people out of the forest at night without getting lost, or help them find deer and roe deer antlers.

On the other hand, moss women steal bread and dumplings. They cannot tolerate caraway bread, however, which is why they cry out: caraway bread, our death. The same goes for "piped" bread, i.e. bread into which the tip of your finger has been pressed. They cannot touch counted baked goods either. On the other hand, the moss women rightfully own some of the hay cuttings and the water that drops on the rim of the vessel when scooped out, as well as some of the linseed, flax stalks, ears of grain and tree fruit, as well as the flour that sticks to the frame of the bucket and any leftover bread crumbs. Moss women allow people to gather wood in the forest if they first receive a piece of bread or a dumpling as a gift

Sometimes moss women help people with deeds and advice. They visit people's houses and do various jobs, for example they spin flax and wool at night, they scrub, feed, milk, mow, help with haymaking and harvesting. If moss women receive food from shepherds, they bless their cows, which then produce more milk. For craftsmen, they protect their tools from thieves. As household spirits, moss women bring luck and blessings, but also require to receive food offerings in return. They detest people's cursing and vices. They love silence, hate quarrels and curses, and are driven away by them, just as they disappear never to be seen again if they are given new clothes. Whenever bast is peeled from a tree, a Moosweiblein must die.

On the river Saale, the Buschgroßmutter (bush grandmother) is known as the queen of the moss women. Strictly speaking, the bush grandmother is the mother of the moss women (here: moss girls), with whom she travels around the country, usually in a small cart. She has messy hair and a fixed gaze. The bush grandmother is also a bogeyman. The bush grandmother also appears in Silesia, where she is called Pusch-Grohla.

[najia-cooks]

[ID: First image is of a golden brown boule studded with blueberries and covered with seeds; second image shows the boule cut in half to show a holely bread with blueberries throughout. End ID]

Rustic no-knead blueberry bread

This is a crusty, no-knead, sweet-savory bread that pairs blueberries with spices and herbs inspired by West Asian cooking. Fennel, anise, sesame, and mahlab powder are reminiscent of the دُقَّة كَعْك ("duqqa ka'k"; cake powder) used in pastries, while za'tar and caraway skew more savory.

The long rise yields a well-fermented dough with a robust flavor that stands up well against the sweetness and pungency of the fennel and aniseed. The result is a jammy, complex, aromatic boule.

This bread has an open, irregular crumb, great for slicing, toasting, dipping, or spreading. Try it with labna and honey, olive oil and za'tar, or a spreadable cheese. I've also made sandwiches with thick slices of this bread and fried, glazed tofu drizzled with tarator and topped with Iraqi mango pickles, to excellent effect.

Recipe under the cut!

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Makes one medium-sized boule.

Ingredients:

3 cups (360g) bread flour

2 tsp kosher salt

1/4 tsp dry active yeast

2 tsp mahlab powder (optional)

1 tsp fennel seed + 1 tsp aniseed, coarsely ground

About 1 2/3 cup water (room temperature)

1/2 cup firm fresh blueberries

1 Tbsp za’tar (wild thyme), crumbled

Additional fennel seeds, aniseed, caraway, and sesame, to top

Mahlab (محلب) powder is the ground-up pits of Mahleb cherries. It can be purchased at a halal or specialty spice store.

Za'tar (wild thyme) can be found in dried form at a halal grocery store. Note that the spice blend, which includes wild thyme, sumac, sesame seeds, and other spices, will also be labelled "za'tar." If you don't have or can't locate any of the herb itself, use any dried woody herb of your choice (e.g. rosemary, thyme, sage), chopped.

Instructions:

1. Making the dough. Measure flour into a large mixing bowl. Add salt, yeast, seeds, and thyme and stir to combine.

2. Gradually add water until a soft, sticky dough forms. You may need more or less than 1 2/3 cup.

3. Flatten dough in the bowl and top with some of the blueberries. Fold the dough to enclose the blueberries, add more blueberries on top, and fold again. Repeat until all blueberries are incorporated.

4. First rise. Shape dough into a ball and place in the bowl seam-side down. Pat the top of the dough with some olive oil and cover the bowl with a kitchen towel. Allow to rest at room temperature for 16-20 hours.

5. Shaping. Gently remove the dough from the bowl and allow it to deflate. Shape the boule by folding an edge in over the center, rotating the dough slightly, and repeating until you have gone all the way around.

6. Flip the ball over so the seam side is down. Place your hands on either side of the dough and then move them down towards the base of the boule, tucking some of the dough under and towards the seam, to tighten the top of the ball. Rotate the ball slightly and do this again, repeating until you've gone all the way around a couple times.

This is the basic method for shaping a boule, lightly adapted to avoid breaking any blueberries. If any of the blueberries start to pop out of the surface of the dough, just press them back in.

7. Second rise. Place your boule on a piece of parchment paper and cover with a kitchen towel. Allow to rise for 1-2 hours, until noticeably puffy.

8. Baking. Place a Dutch oven in your oven and preheat to 450 °F (230 °C). Remove the Dutch oven and place the boule, along with the parchment paper, inside. Put the lid on the Dutch oven and return it to the oven. Bake for 30 minutes.

9. Remove the Dutch oven's lid and bake bread for another 20 minutes, or until the crust is deeply golden brown.

To bake the bread without a Dutch oven, preheat a baking tray in the center of the oven, while preheating a skillet (rated to at least 450 °F) in the bottom; once preheated, transfer the bread and parchment paper to the tray, and pour a few cups of water in the skillet; bake for 30 minutes. Remove the skillet and bake another 20 minutes until golden brown.

Allow the bread to cool completely before cutting into it to avoid creating a mushy texture.

[greenwitchcrafts]

December 2023 witch guide

Full moon: December 26th

New moon: December 12th

Sabbats: Yule December 21st-January 1st

December Cold Moon

Known as: Drift Clearing Moon, Frost Exploding Tree Moon, Moon of the Popping Trees, Hoar Frost Moon, Snow Moon, Winter, Aerra Geola, Maker Moon, Heilagmanoth, Long Night's Moon, Oak Moon, Wintermonat, Moon of the Long Night, Little Spirit Moon, Wolf Moon & When the Deer Shed Their Antlers Moon

Element: Fire

Zodiac: Sagittarius & Capricorn

Nature spirits: Snow, Storm, & Winter Tree faeries

Deities: Athena, Fates, Hades, Hathor, Hecate, Ixchel, Minerva, Neith, Norns, Osiris & Persephone

Animals: Bear, deer, horse & mouse

Birds: Robin, rook & snowy owl

Trees: Fir, Holly & Pine

Herbs: Bay, cedar, chamomile, cinnamon, English ivy, evergreen, fir, frankincense, holly, mistletoe, myrrh, pine & sage

Flowers: Christmas catus, holly & poinsettia

Scents: Cedar, cinnamon, frankincense, ginger, lilac, myrrh, nutmeg, patchouli, pine, rose geranium, rosemary, saffron, violet & wintergreen

Stones: Bloodstone, blue topaz, cat's eye, garnet, jacinth, obsidian, peridot, turquoise, zircon, ruby & serpentine

Colors: Black, blood red, gold, green, red, silver, black & white

Energy: Alchemy, darkness, endurance, death & re-birth, higher education, publications, reaching out to others, religion, spiritual paths, travel & truth

Today, December’s full Moon is most commonly known as the Cold Moon—a Mohawk name that conveys the frigid conditions of this time of year, when cold weather truly begins to grip us.

This full Moon has also been called the Long Night Moon (Mohican), as it rises during the “longest” nights of the year, near the December winter solstice. This name is doubly fitting because December’s full Moon shines above the horizon for a more extended period than most full Moons.

In Europe, ancient pagans called the December full Moon the “Moon Before Yule,” in honor of the Yuletide festival celebrating the return of the sun heralded by winter solstice.

Yule

Also known as: Alban, Arthan & Winter Solstice

Season: Winter

Symbols: Baskets of clove studded fruit, Christmas catus,  decorated evergreen trees, evergreen boughs, gifts, gold pillar candles, hung mistletoe, poinsettias, wreaths & Yule logs/small Yule log with three candles

Colors: Gold, green, orange, red, silver, white &yellow

Oils/incense: Bayberry, cedar, cinnamon, frankincense. Myrrh & pine

Animals: Bear, boar, deer (stag), pig, squirrel & tiger

Birds: Eagle, goose, kingfisher, lapwing, owl robin & wren

Stones: Bloodstone, garnet, ruby, alexandrite, blue topaz,  cat's eye, citrine, clear quartz, diamond, emerald, green tourmaline, jet, kunzite & pearl

Foods: Caraway cakes, cookies, eggnog, fruits, ginger tea, nuts, pork, spiced cider, turkey, wassail & lamb's wool (ale,  sugar, nutmeg & roasted apples)

Herbs/plants: Bay, bayberry, birch, blessed thistle, cedar, chestnut, cinnamon, evergreens, fir, frankincense, ginger, holly, ivy, juniper, mistletoe, moss, myrrh, oak, pine, rosemary, sage, valerian & yellow cedar

Flowers: Chamomile, poinsettia & yarrow

Goddesses: Alcyone, Aphrodite, Ameratasu, Bona Dea, Brighid, Cailleach Bheur, Demeter, Diana, Fortuna, Frau Holle, Frau Perchta, Frigga, Gaia, Hel, Great Mother, Idunn, Isis, Ishtar, Kolyada, La Befana, Maat & Tiamat

Gods: Apollo, Attis, Balder, Bragi, Dionysus, Divine Child, Green Man, Helios, Holly King, Horned one, Horus, Janus, Lord of Misrule, Lugh, Mabon, Marduk, Mithras, Odin, Ra, Saturn & Surya

Issues Intentions & Powers: Darkness, divination, light, messages/omens, purification, rebirth/renewal & transformation

Spellwork: Earth magick, happiness, harmony, love & peace

Activities:

• Set up & decorate a Yule altar

• Clean, organize & cleanse before decorating your home

• Make witch's balls to hang on your tree (protective & pretty!)

• Decorate & bless & Yule tree

• Stay awake until dawn to observe the cycles of nature

• Give gifts tomyour family & friends

• Donate your time or helpful items to charity

• Go caroling

• Hang mistletoe in your doorways

• Make Wassail

• Prepare a Yule Log

• Host a Yule feast

• Craft your own decorative wreath

• Decorate your house with Yule colored candles

• Welcome the Sun

• Go on nature walks & leave offerings to nature

• Meditate & reflect on the passing year

“Yule” comes from Old English geol, which shares a history with the equivalent word from Old Norse, jól. Both these words referred to a midwinter festival centered around the winter solstice, which traditionally marked the halfway point of the winter season. After the solstice—the shortest day of the year—the days again begin to grow longer, so it’s thought that Yule was a celebration of the re-appearance of the Sun &the fertile land’s rebirth. 

The celebration of Yule is one of the oldest winter celebrations in the world. Ancient people were hunters & spent most of their time outdoors. The seasons & weather played a significant part in their lives. The customs and traditions associated with it vary widely.

Scholars have connected the original celebrations of Yule to the Wild Hunt, the god Odin, and the heathen Anglo-Saxon Mōdraniht ("Mothers' Night")

Some believe it marks the rebirth of the Sun (the God) from the Earth (the Goddess) & the cold days of winter will soon begin to wane. The Goddess is seen in her virgin Maiden aspect

In towns and cities throughout Sweden during the Christmas season, large goats are constructed out of straw. It is thought that the tradition originated in ancient times, perhaps as a tribute to the god Thor, who was said to ride in a chariot pulled by goats. In Sweden the goat came to be associated with the Christmas celebration, and the Yule goat is now considered by many to be a companion or counterpart to Santa Claus.

Related festivals:

Christmas- An annual festival commemorating the birth of Jesus Christ as the son of God, primarily observed on December 25th

Hanukkah- A Jewish festival commemorating the recovery of Jerusalem & subsequent rededication of the Second Temple at the beginning of the Maccabean Revolt against the Seleucid Empire in the 2nd century BCE.

Hanukkah is observed for eight nights & days, starting on the 25th day of Kislev according to the Hebrew calendar, which may occur at any time from late November to late December in the Gregorian calendar. The festival is observed by lighting the candles of a candelabrum with nine branches, commonly called a menorah or hanukkiah. 

Kwanzaa- An annual celebration of African-American culture from December 26 to January 1st, culminating in a communal feast called Karamu, usually on the sixth day. It was created by activist Maulana Karenga, based on African harvest festival traditions from various parts of West & Southeast Africa. Kwanzaa was first celebrated in 1966. 

A Kwanzaa ceremony may include drumming and musical selections, libations, a reading of the African Pledge & the Principles of Blackness, reflection on the Pan-African colors, a discussion of the African principle of the day or a chapter in African history, a candle-lighting ritual, artistic performance & finally, a feast of faith (Karamu Ya Imani).

Saturnalia-

is an ancient Roman festival and holiday in honour of the god Saturn, held on 17 December of the Julian calendar & later expanded with festivities through to 23 December. The holiday was celebrated with a sacrifice at the Temple of Saturn, in the Roman Forum & a public banquet, followed by private gift-giving, continual partying & a carnival atmosphere that overturned Roman social norms: gambling was permitted & masters provided table service for their slaves as it was seen as a time of liberty for both slaves and freedmen alike.

 A common custom was the election of a "King of the Saturnalia", who gave orders to people, which were followed & presided over the merrymaking. The gifts exchanged were usually gag gifts or small figurines made of wax or pottery known as sigillaria. The poet Catullus called it "the best of days".

Other celebrations:

Feast of Epona-

Eponalia is the feast day of Gaulish Goddess Epona, the Divine Mare & in the time of the Roman Empire it was celebrated on December 18th.

Epona is known to be one of a very few Gaulish deities whose names were spread to the rest of the Roman Empire. This seems to have happened because Roman cavalry units stationed in Gaul followed Her & adopted her as their Patroness. This may have started because many of the cavalry troops were conscripted from Gaul as they were superb horsemen. From Gaul the Romans took Epona with them including to Rome where She was given her own feast day on the 18 December. They worshipped her as Epona Augusta or Epona Regina & invoked her on behalf of the Emperor. She even had a shrine in the barracks of the Imperial Bodyguard.

Hunting of the Wren-

A traditional custom carried out on the Isle of Man on the 26 December, St. Stephen's Day. It consists of groups of people going around villages and towns singing and dancing a traditional song and dance around a decorated wren pole.

The earliest and most common folklore story accounting for the origin of hunt the wren tells of a fairy/enchantress/witch whose beauty lures the men of the Isle of Man to harm, for which she is chased and is changed into the form of a wren. It is therefore in punishment for her actions that the wren is hunted on St. Stephen's Day

Sources:

Farmersalmanac.com

Llewellyn's Complete Book of Correspondences by Sandra Kines

A Witch's Book of Correspondences by Viktorija Briggs

Llewellyn's 2023 magical almanac: practical magic for everyday living

Wikipedia

Encyclopedia Britannica

[ynneleac]

i've made this before and really loved it and felt like making it again. this time tho i didn't have brandy or brown sugar so i subbed in bourbon and honey. also added a bit of dried orange peel

[kcrossvine-art]

Hey folks n blokes! A few days ago ya might've been one of the people who helpfully responded to my question asking which LotR recipe we should cook next, and you all had great ideas. Including a golum salmonella sushi platter. There were a few that twinkled directly into my eyes, but only one fish gets fried at a time! Thanks @vensre for the suggestion!

Today from Lord of the Rings, we will be making Bilbo Baggin's Seed Cakes

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Seed Cake?” YOU MIGHT ASKIf you're an amer*can like me, you might have never heard of a seed cake outside of the context of bird feeders.

Salted butter

Fine sugar

Whole milk

Eggs

Almond flour

Vanilla extract

Brown sugar

Caraway/fennel seeds

Ground anise seed

Ground nutmeg

The real key ingredient here is the caraway seeds. The factor that ties all recipes together. Important note, anise seeds and anise stars are 2 separate things!

AND, “what does a Seed Cake taste like?” YOU MIGHT ASKTastes like what an old bookstore smells like.

Smells like warm licorice

But without the chemical-y aftertaste

Take a shortbread and make it denser and with less airpockets. Thats your texture.

A little bit like gingerbread but nuttier, earthier

Very rich

Beautiful crumbly brown outside, soft teddybear-brown inside

Pairs well with a glass of milk hahaha

"A wonderful blend of sweet and savoury, seed cakes make a perfect after-supper morsel."-LotR Online. Mentioned both in the books and the MMO, being served after dinner ties into their real-life origins! Before caraway seeds in cakes became popular in the victorian era, they were often candied and served as dessert because caraway seeds help with after-meal indigestion.

. used an herb grinder for the anise seeds . used light brown sugar where brown sugar called for . used blanched almond flour . if i made this again, would probably use higher quantity of nutmeg or add cinammon

-----------------------------------------------------------------------------------------------------------

From entering the kitchen, to having this in my stomach, it took roughly 2 hours? Ish? Definitely make sure to let your 2 sticks of butter and 3 eggs sit out a bit beforehand so they reach room temp, it helps them whip together the warmer they are.

The most difficult part of this recipe was finding the seeds. Everything except the caraway/fennel and anise seed i already had, and maybe its a recent thing but since when did grocery stores start charging such an obscene amount for a regular bottle of spices? Is it not enough to have everything else infected by price-gouging, now we'll be scraping pennies for our little flavor heavens? Bleh. 

The seed cake is a new experience for me also, and many pardons if some sacred seed cake rule has been broken today. It tasted fantastic! The licorice was a strong flavor I've never experienced in this form before, it suits itself well. If you're baking for children or have a sweeter palette, the bitterness may be a bit much, but just have them dunk it in milk honestly. It did feel like there was some 'empty space' on my palette while eating- if that makes any sense? It couldve been layered with another flavor but i still can't put my finger on what that missing flavor could be.

Definitely be careful to put the eggs into the butter/sugar a little bit at a time. I got impatient the first-go, and the eggs incorporated less, and it led to a greasier cake. People seem to say that storing these and eating them the next day makes them taste better, i cannot attest as i ate both within the same day of making them. 

This recipe has earned itself a glimmering 7/10, for making my kitchen smell nice but also making me use a standmixer if i want my arms to stay attached (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

220g salted butter

225g fine sugar

16g of milk

3 eggs

175g almond flour

2 drops vanilla extract

Pinch of brown sugar

1tbsp caraway seeds

1 1/2tbsp  ground anise seed

1/2tsp ground nutmeg

Method:

Pre-heat the oven to 320F. Soften the butter and let eggs come to room temperature. 

Cream the butter by itself for around 5 minutes with a standmixer on med., until light in color. Add sugar and continue until the mixture is pale and fluffy.

In a seperate bowl beat the eggs until 'frothy'. 

Stir a small amount at a time of the eggs iinto the butter and sugar mixture, making sure each portion incorporates as you go.

Add the caraway, ground anise seed, ground nutmeg, and vanilla extract.

Gently fold in the almond flour. Careful not to overmix.

Add a tablespoon of milk, or until the batter keeps its form but drips off an upside down spoon.

Pour into a greased 9-inch round cake pan, if not available muffin/cupcake pans should also work.

Sprinkle a bit of brown sugar on top.

Bake for 40-50 minutes. Cool for 10 before serving.

[stellaluna33]

I made an authentic 19th century recipe for seed cake for a Hobbit-themed party for my kid's class, and I wasn't sure how it would go over. It's got caraway seeds in it, which can be a weird flavor, especially if you're not used to it... But I shouldn't have worried. They DEMOLISHED it. 😂. I served them all sorts of "weird" foods... Venison, a sheep's-milk cheese from Bulgaria, and elderflower "wine" (there was a bowl of fresh cherries too, but that's less unusual)... all-in-all not your usual kid's party fare... but they actually loved ALL of it! 😊

[petermorwood]

Here's a follow-up to this post, where I was praising the usefulness of our (now two-year-old) combi microwave / fan oven / grill.

Also the importance of choosing a container large enough to handle expansion of ingredients during cooking, and what can happen when you don't...

After our initial Vesuvian version, the second attempt at sponge-cake turned out just fine. @dduane added some vanilla extract to the base recipe, which as it stands is a little bland. I think lemon extract and some lemon zest would work equally well.

Another addition might be caraway seeds, to produce a beautiful round seed-cake of the kind hobbits like so much. (Not just hobbits, at that...)

****

A couple of days ago it was my turn to bake our every-other-daily-bread, so I decided to give the combi a whirl. Literally - it has a turntable. The recipe was my usual one.

Kneading was done with a dough blade for 90 seconds in the (depending on country) Magimix / Cuisinart / Robochef, and raising was done in the combi oven using its Dough Rise setting, which involves the grill element blipping on and off very low to maintain an even warmth.

I've called it a time machine several times, since it can reduce the rise time by more than 50% of doing so at room temp. I suppose I should try doing the "warm oven" alternative some day, but being able to keep the dough undisturbed in one steady-warm place while the other preheats to baking temp is handy.

In this instance I had to reverse the process, with the second-rise loaf in its tin spending a short time in the warmed main oven as the combi came up to heat. This transfer may have made it fall back a little, though not enough to vex.

Then it went in at 200° for 40 minutes, at the end of which it looked like this:

It's lighter than usual; normal baking is done at 230° / 30 mins in the main oven, which gives the very dark crust we both like.

But neither of us had any complaints about this:

And it toasts beautifully as well...