I didn’t mean to make this cake. I was sat there minding my own business and my mind started to wander. It wandered into realms of freshly baked things, delicious wafting scents and warm moist sponge. My imagination ran away with me and before I knew it my hands and arms were creeping in to the fridge and searching for butter and eggs.
There have been many times where I’ve fancied something in particular and invariably I never have what I need to fulfil my requirements. But this time I did. I was having one of those days where I just needed a bit of warm cake; a spontaneous bake if you will. It was also one of those days where a plain sponge just wouldn’t do; I wanted some spice in my life and so this orange and caraway cake was born.
You will need:
250g butter
250g caster sugar
4 eggs
250g self raising flour
Zest and juice of one orange
1 1/2 tsp caraway seeds, toasted
Extra caster sugarStart by creaming together the butter and sugar. This always takes longer than I think it will but I don’t even think about adding the eggs until it’s light and fluffy. Add the eggs one at a time making sure they are fully mixed in before adding the next. Fold in the flour, orange zest and caraway seeds and then pour into a prepared loaf tin. Bake in a preheated oven at 180C for 45-50 minutes.
Once cooked remove from the oven and turn out onto a cooling rack. Using a skewer pierce the top of the sponge all over to about two thirds of the way down into the sponge. While the sponge is cooling mix together the orange juice and a few teaspoons of caster sugar until you have a thick glaze. Drizzle the orange glaze all over the top of the cake making sure you get some inside each of the holes.
250g butter
250g caster sugar
4 eggs
250g self raising flour
Zest and juice of one orange
1 1/2 tsp caraway seeds, toasted
Extra caster sugarStart by creaming together the butter and sugar. This always takes longer than I think it will but I don’t even think about adding the eggs until it’s light and fluffy. Add the eggs one at a time making sure they are fully mixed in before adding the next. Fold in the flour, orange zest and caraway seeds and then pour into a prepared loaf tin. Bake in a preheated oven at 180C for 45-50 minutes.
Once cooked remove from the oven and turn out onto a cooling rack. Using a skewer pierce the top of the sponge all over to about two thirds of the way down into the sponge. While the sponge is cooling mix together the orange juice and a few teaspoons of caster sugar until you have a thick glaze. Drizzle the orange glaze all over the top of the cake making sure you get some inside each of the holes.
For something that was whipped up in a frantic ‘I want cake and I want it now’ situation I couldn’t be more pleased. I was quite upset at the top of the cake; it didn’t sink in the middle that’s just how it came out after it was upturned on the cooling rack. The orange and caraway were great together and the orange juice drizzling down into the centre of the sponge made for a citrus surprise while eating.
I am going to put it out there that this is possibly the best cake I’ve ever made. I don’t know if it was because of the flavour combination, the fact that it supplied an insatiable demand that I had at that particular time or because I’ve finally learnt what butter and sugar look like when properly creamed. Whichever it was this cake is now the forerunner of many more cakes to come.
I am going to put it out there that this is possibly the best cake I’ve ever made. I don’t know if it was because of the flavour combination, the fact that it supplied an insatiable demand that I had at that particular time or because I’ve finally learnt what butter and sugar look like when properly creamed. Whichever it was this cake is now the forerunner of many more cakes to come.
Interesting combination, especially if the seeds are toasted!
I have forgotten to toast the seeds, I do hope it tastes ok..I have also made this as a gluten free recipe, my Mum used to make caraway seed cake all the time, and friends have just been sharing what an awesome healthy seed ( in Spanish ) I said that my Mom used to make this all the time, (the benefits of this seed are amazing ) I am considering making a Mascarpone and orange frosting instead of the glaze? I shall let you know how it turns out.
This sounds like a delicious idea Paula! I bet the mascarpone icing will work really nicely.
I am hoping that my baking skills can improve so that I can also bake as great as you. The problem is there’s no one at home who enjoy cakes and desserts.
This cake looks so moist and baked to a wonderful finishing.
Looks gorgeous, love spontaneity cake! Sounds like a lovely flavour combination too 🙂
Spontaneous cake baking–how great! Orange and caraway sounds fantastic.
I like the drizzling on top of the cake! It is always nice to find some orange glaze hidden inside the cake.
If this is what comes out when your mind wanders, I can only imagine what happens when you focus. Great combination!
Congrats my friend, I have given you The Liebster Blog Award 😀
Check it out here: https://gobakeyourself.wordpress.com/2012/10/10/quick-easy/
Cheers
Choc Chip Uru
Not bad (actually, very good) like for a cake that was not planned and just appeared out of nowhere 😀
Ooh I love it when you’re in the mood to bake and everything is sitting there waiting! I had a very similar moment not too long ago when I was in the mood for crumble! The cake does look fantastic, You’r more than welcome to send a slice over here 😉
I often get into these moods too. I think this is a perfect cake to satisfy a sweet and fruity craving!
I have days like that, too … Looks yummy 🙂
Lovely cake for an afternoon tea or coffee.
I like very much the combination of orange and caraway seeds.
I am very into orange at the moment, partnering it with caraway in a cake is inspired. Looking forward to having a go. Thank you!
Amazing, good things do come from spontaneous inspiration! Looks delicious, well done!
this is beautiful, so lovely with the orange and caraway!
The best way to create a cake! Love the flavour combo. I would slop butter and jam on that baby and eat it right now!
The cake has a really smooth and light texture. Love the add of toasted caraway.
Oh my, you certainly reached for all the right ingredients. This cake looks wonderfully moist and very delicious. It would be perfect with a nice cup of coffee or tea. Blessings, Catherine xo
It is interesting how sometimes we end up creating dishes by chance or by “mistake” and then we realize that they taste wonderful. Well done on this cake!
Nice cake, I would love to have a bite right now!
Seed cake is a BIG favourite of mine, and with orange? PURE genius! Karen
Caraway is such an interesting addition to a cake!
This is a cake worth remembering. Orange and toasted caraway seeds sound like a perfect pairing. I do love cakes that come together on a spontaneous note!
Thanks so much for entering it into One Ingredient xx
Good afternoon, I have this cake in the oven, sadly I have forgotten to toast the caraway seeds before putting in the cake, I also have made this gluten free, so when is ready to cut into If anyone is interested I shall let you know how it has turned out. I hope not toasting the seeds will not spoil it too much.