Seed-Cake

Name: Seed-Cake
Ingredients: 1-1/4 cup Whole Wheat Pastry Flour; 1 cup All-purpose Flour; 1 Tablespoon Baking Powder; 1/4 teaspoons Salt; 2 Tablespoons Ground Almonds; 3/4 cups 1 1/2 Sticks Butter, Softened; 3/4 cups Maple Sugar Or Sweetener Of Choice + Extra For Sprinkling; 3 whole Large Eggs; 1 Tablespoon Orange Zest; 1 teaspoon Pure Vanilla Extract; 1/3 cups Whole Milk; 3 Tablespoons Caraway Seeds

12 ingredients

6 steps

Ingredients

1-1/4 cup Whole Wheat Pastry Flour
1 cup All-purpose Flour
1 Tablespoon Baking Powder
1/4 teaspoons Salt
2 Tablespoons Ground Almonds
3/4 cups 1 1/2 Sticks Butter, Softened
3/4 cups Maple Sugar Or Sweetener Of Choice + Extra For Sprinkling
3 whole Large Eggs
1 Tablespoon Orange Zest
1 teaspoon Pure Vanilla Extract
1/3 cups Whole Milk
3 Tablespoons Caraway Seeds

Directions

1

1. Preheat oven to 350° F. Butter a 9x5 inch loaf pan & line with parchment paper.
2

2. In a medium bowl, whisk the flours, baking powder, salt, and almonds. Set aside.
3

3. In the bowl of a stand mixer, cream the butter & sugar until light colored and creamy. Add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl as necessary. Add the orange zest & vanilla and mix.
4

4. Into the creamed mixture, add the dry ingredients and milk alternately, a little at a time, until it is fully incorporated. Fold in the caraway seeds.
5

5. Scrape the batter into the prepared pan. Sprinkle with sugar and bake for 50-60 minutes or until lightly golden on top and a toothpick comes out clean when inserted in the middle.
6

Let cool in pan on a rack for 10 minutes. Then pull the cake out of the pan and allow to cool completely on a wire rack. Serve with butter, cream, or whipped cream.

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