Monday, January 14, 2013

Recipe: Seville Orange Caraway Cake

Seville is a picturesque Mediterranean area nested in the southern region of Spain famous for tapas and home to the thick skinned Seville orange. Seville oranges have a sharp tart like taste which are high in pectin levels allowing a better set ideal for use in marmalade. If you have some left over following your marmalade making then this Seville Orange Caraway Cake is perfect on a relaxing Sunday afternoon. The caraway seeds in this recipe work very well with the Seville orange topping giving it a light, sharp, citrus finish.

Serves 6-8

Shopping List:

- 225g Odlums Cream Flour
- ½  Tsp Baking Powder
- 150g Irish Country butter (plus extra for greasing)
- 150g Caster Sugar
- 3 Large Organic Eggs
- 2-4 Tbsp Organic Milk
- 1 Tsp Vanilla Extract
- 1 Tbsp Caraway seeds
- ¼ Tsp Freshly ground nutmeg

Seville Syrup:

- 2 Seville Oranges
- 75g Caster Sugar
- ½ Cinnamon Stick


1. Preheat the oven to 180°C/gas mark 4. Grease a 7 inch / 18cm round cake tin (you may also use a 1kg loaf tin).

2. Sieve the flour and baking powder together in a wide bowl.

3. Cream the butter and sugar together until light 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.

4. 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 and a further one or two more tbsp milk if you feel it is desired.

5. Pour the cake mixture into your cake tin while cleaning down the sides of your bowl with a spatchula.

6. Bake for 50- 55 minutes (the cake is done when a skewer inserted into the centre of the cake comes out clean). The top of the cake should be a nice golden brown colour.

7. 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 heavy bottomed saucepan over a gentle heat until all the sugar has dissolved and the syrup is warm.

8. 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.

9. 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 in an airtight container for up to 5 days.

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Photography: Jakub Walutek
Fancy a chat about this recipe? Email Dermie.