English Cumin Cake

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 3 egg (s)
  • 120 g suar
  • 1 pinch (s) salt
  • 120 g butter, melt
  • 3 tablespoon rum
  • 3 tablespoon lemon juice
  • 3 teaspoons caraway seeds
  • 150 grams flour
  • 25 g cornstarch
  • 1 teaspoon, heaped baking powder
English Cumin Cake
English Cumin Cake

Instructions

  1. Preheat the oven to 175 ° C top / bottom heat. Grease a small loaf pan 20 cm long and dust with flour.
  2. Beat the eggs with sugar and salt until thick and creamy. Gradually stir in the melted butter, rum, lemon juice and caraway seeds. Mix the flour, cornstarch and baking powder and sift on top. Stir in briefly until no more lumps can be seen. Pour the dough into the prepared baking pan and bake for about 35 minutes, chopstick test!
  3. Note: This cake was very popular in England from the 17th to the mid-20th century and was often served with five o `clock tea.

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