SEED FLOUR RECIPES

Name: Caraway seed cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 8-10
Ingredients: 170g golden caster sugar; 170g butter , softened; 3 large eggs; ½ tsp vanilla extract; 170g self-raising flour; 45g ground almonds; 4 tbsp milk; 4 tsp caraway seeds; 1 tbsp demerara sugar; 1 tbsp flaked almonds

CARAWAY SEED CAKE RECIPE | BBC GOOD FOOD

Caraway seed cake recipe | BBC Good Food image

Make the most of the distinctive flavours of caraway seeds with this easy loaf, made with ground almonds and topped with flaked almonds

Provided by Natasha Illingworth

Categories Afternoon tea, Dessert, Treat

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield Serves 8-10

Number Of Ingredients 10

Ingredients

170g golden caster sugar
170g butter , softened
3 large eggs
½ tsp vanilla extract
170g self-raising flour
45g ground almonds
4 tbsp milk
4 tsp caraway seeds
1 tbsp demerara sugar
1 tbsp flaked almonds

Steps:

Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.
Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.

Nutrition Facts : Calories 334 calories, FatContent 20 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.5 milligram of sodium

LEMON POPPY SEED POUNDCAKE RECIPE - NYT COOKING

Lemon Poppy Seed Poundcake Recipe - NYT Cooking image

This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic. One tip: cut up the poundcake before the picnic but leave it in the baking pan. It makes it easier to transport, and the pan protects it, too. Then serve it on its own, with ripe berries, and let the ants enjoy the crumbs.

Provided by Melissa Clark

Total Time 1 hours 20 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

Butter, for greasing pan
1 3/4 cup all-purpose flour, more for pan
Zest of 2 lemons
1 cup sugar
1/2 cup buttermilk
3 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup extra-virgin olive oil
1 tablespoon poppy seeds
1/2 cup confectioners’ sugar

Steps:

Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
Whisk together remaining 4 teaspoons lemon juice and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

Nutrition Facts : @context http//schema.org, Calories 443, UnsaturatedFatContent 17 grams, CarbohydrateContent 57 grams, FatContent 22 grams, FiberContent 1 gram, ProteinContent 6 grams, SaturatedFatContent 4 grams, SodiumContent 238 milligrams, SugarContent 34 grams, TransFatContent 0 grams

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POPPY SEED MUFFINS RECIPE: HOW TO MAKE IT

Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's. My husband and I are the parents of three sons - 16, 15, and 12. -Kathy Smith, Granger, Indiana
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Reviews 4.9
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Calories 242 calories per serving

In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

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LEMON POPPY SEED POUNDCAKE RECIPE - NYT COOKING

This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic. One tip: cut up the poundcake before the picnic but leave it in the baking pan. It makes it easier to transport, and the pan protects it, too. Then serve it on its own, with ripe berries, and let the ants enjoy the crumbs.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 443 per serving

Whisk together remaining 4 teaspoons lemon juice and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

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In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

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