This Unleavened Seed Cake is a dense, moist dessert reminiscent of traditional European holiday breads but without the yeast. It relies on whipped egg whites for its light texture, creating a unique contrast with the heavy butter and sugar base. The flavor profile is complex and warming, driven by the earthy crunch of caraway seeds, the subtle spice of mace, and the bright sweetness of candied orange peel. Chopped nuts add a satisfying texture, while the rich butter provides a smooth mouthfeel. This cake is perfect for tea time, holiday gatherings, or as a comforting treat on a cold afternoon. It stores well, making it an excellent choice for bringing to potlucks or sharing with neighbors. The absence of chemical leavening agents gives it a distinct, tender crumb that holds up beautifully to slicing.
Unleavened Seed Cake
Description
This Unleavened Seed Cake is a dense, moist dessert reminiscent of traditional European holiday breads but without the yeast. It relies on whipped egg whites for its light texture, creating a unique contrast with the heavy butter and sugar base. The flavor profile is complex and warming, driven by the earthy crunch of caraway seeds, the subtle spice of mace, and the bright sweetness of candied orange peel. Chopped nuts add a satisfying texture, while the rich butter provides a smooth mouthfeel. This cake is perfect for tea time, holiday gatherings, or as a comforting treat on a cold afternoon. It stores well, making it an excellent choice for bringing to potlucks or sharing with neighbors. The absence of chemical leavening agents gives it a distinct, tender crumb that holds up beautifully to slicing.Ingredients
Directions
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Preheat your oven to 350&# 194;°F (175ðC). Grease a standard loaf pan thoroughly with butter.
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In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
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Separate the eggs, placing the yolks in a small bowl and the whites in a clean, grease-free bowl.
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Beat the egg yolks until pale and thick, then add them to the butter mixture along with the milk. Mix well.
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Stir in the vanilla or almond flavoring and mace.
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In a separate bowl, sift the flour and salt together.
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Add the caraway seeds, chopped candied orange peel, and chopped nuts to the wet mixture. Beat thoroughly to combine.
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In the clean bowl with egg whites, beat them until stiff peaks form.
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Gently fold the stiffly beaten egg whites into the batter in two additions, being careful not to deflate the mixture.
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Slowly fold in the sifted flour and salt mixture until just combined and no dry streaks remain.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 984.7kcal
- % Daily Value *
- Total Fat 54.4g84%
- Saturated Fat 32.5g163%
- Cholesterol 316.1mg106%
- Sodium 461.0mg20%
- Total Carbohydrate 122.1g41%
- Dietary Fiber 0.0g0%
- Sugars 122.1g
- Protein 8.1g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe suggests optional additions: 2 tablespoons of sweetened condensed milk diluted with 6 tablespoons of water, 1/2 teaspoon of salt, and 1/2 cup of chopped nuts. These are incorporated into the instructions above as standard ingredients for a complete recipe.
Flavor variations: You can substitute 1 teaspoon of almond extract for the vanilla if you prefer a more intense aroma. Mace can be replaced with nutmeg if mace is unavailable.
Storage: This cake keeps well at room temperature for up to 3 days in an airtight container. It can also be wrapped tightly in plastic wrap and frozen for up to 2 months.
Texture Tip: Ensure your egg whites are beaten to stiff peaks before folding them in. This is crucial for the cake's rise and texture since there is no chemical leavening agent.
Safety: Ensure butter is softened at room temperature for proper creaming, but not melted.
