Seed Cake with Iced coffee
This is a grown-up elevenses or tea, or perhaps even breakfast if you were to be overly indulgent. It was apparently made to mark the end of wheat sewing in Spring. Highly recommended, wheat sewing or not.
250g unsalted butter
250g self raising flour
175g caster sugar
4 tbsp caraway seeds
3 tbsp Milk (Mrs Beeton recommends Madeira or Brandy – I added 1 tbsp milk and 2 of brandy)
Demerara sugar for sprinkling
1. Preheat the oven to 180 degrees C.
2. Mix the softened butter and sugar until light and fluffy.
3. Add an egg, beat in, and then add a spoonful of flour to stop it from curdling. Repeat this with all the eggs and then add the remaining flour.
4. Add the seeds and the liquid.
5. Pour into a deep cake tin and bake for 45 minutes or until a skewer comes out dry (check if after 30 minutes).
6. Remove from the tin after a 5 minutes and allow to cool.
300mls strong coffee
2 tsp sugar
100mls double cream
1. Add the sugar to the coffee when hot.
2. Stir in the milk and cream and allow to cool in a jug over ice. This can be made a few hours ahead.
3. Serve in chilled coffee cups.