ENGLISH CARAWAY CAKE
This cake recipe with the distinct flavor of caraway seeds hails from Great Britain.
Provided by MARBALET
Categories World Cuisine Recipes European UK and Ireland English
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine.
- Sift together flour, salt, and baking powder.
- Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan.
- Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 39.9 g, Cholesterol 47 mg, Fat 11.5 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.9 g, Sodium 135.1 mg, Sugar 15.7 g
CARAWAY RICE CAKES
Categories Rice Side Sauté Quick & Easy Caraway Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 cakes
Number Of Ingredients 6
Steps:
- In a 1 1/2- to 2-quart heavy saucepan bring water, broth, rice, caraway seeds, and salt to a boil and cook, covered, over very low heat until liquid is absorbed and rice is tender, about 20 minutes.
- Preheat broiler and butter a baking sheet.
- Fluff rice with a fork. Fill a 1/3-cup measure with rice, packing it, and turn out onto baking sheet. Make 5 more rice cakes in same manner and arrange on baking sheet about 3 inches apart. Gently flatten cakes with back of a fork to 4 inches in diameter and cool 5 minutes. Brush rice cakes with butter and broil 3 to 4 inches from heat until pale golden, about 4 minutes.
IRISH CARAWAY SEED CAKE
Make and share this Irish Caraway Seed Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees.
- Grease and line a 7-inch round cake pan with parchment paper.
- Cream butter and sugar together until very soft and light. Beat eggs and gradually add into creamed butter mixture, beating constantly.
- Sift flour and baking powder together; add almonds (if using) and caraway seed.
- Add gradually into creamed mixture, beating constantly.
- Turn mixture into prepared pan.
- Scatter a few more caraway seeds on top.
- Bake for 50 to 60 minutes.
- Turn out of baking pan, remove paper and cool on a wire rack.
- This cake keeps well in airtight container.
Nutrition Facts : Calories 790.1, Fat 39.3, SaturatedFat 23.2, Cholesterol 250.2, Sodium 322.2, Carbohydrate 99.3, Fiber 2.6, Sugar 50.5, Protein 12
CARAWAY OATCAKES
Pair these delicious caraway oatcakes with cheese, chutney, figs or grapes. They're perfect for a Christmas cheeseboard and will keep for up to two weeks
Provided by Cate Dixon
Categories Side dish
Time 40m
Yield Makes 25
Number Of Ingredients 5
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment. Toast the caraway seeds in a dry frying pan over a medium heat for 1-2 mins until they release their aroma. Grind half of the seeds to a rough powder using a pestle and mortar or spice grinder.
- Mix the caraway, oats, flour and thyme together in a large heatproof bowl until well-combined. Use your fingertips to rub the butter into the mixture until evenly distributed. Pour in 100ml boiling water and beat roughly with a wooden spoon until the mixture comes together and there are no visible clumps of butter remaining. Add a little more water if needed to bring the dough together - you don't want the dough to be too wet, as this will result in a tough oatcake.
- Roll the dough out on a lightly dusted work surface to a 5mm thickness. Using a crinkle-edged cookie cutter, stamp out 25 x 6cm oatcakes. Alternatively, cut into 5cm squares. Re-roll the off-cuts to make more, if you can.
- Transfer to the prepared tray and bake for 15-20 mins until crisp and there are no patches of wet dough visible. Leave to cool on the tray for 5 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for up to two weeks. Refresh in a hot oven for 2-3 mins to crisp before serving, if needed.
Nutrition Facts : Calories 55 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
CARAWAY SEED CAKE
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
Time 1h15m
Yield Serves 8-10
Number Of Ingredients 10
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, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
10-MINUTE RICE CAKES
Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!
Provided by Lauren
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
- Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g
COLONIAL CARAWAY CAKE
A dusting of confectioners' sugar is all that's needed to top this beautiful cake. The combination of caraway and lemon is unique and flavorful.-Eleanor Davis, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Add the flour, caraway and lemon extract; mix well. , Add salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts :
SHALLOT CARAWAY RICE
This side dish goes with so many things! I make mine along with almost any chicken dish I serve. I also make it to go along with any Asian inspired meal. This has a very nutty taste and is so delicious. If you are a vegetarian, add tofu for a complete meal! Also, if I have it on hand, I will use the "garlic seasoned" chicken broth as it adds just that much more flavor! *Note, this only serves 2-3 people, double rice for a family of 4 or more.
Provided by MelvinsWifey
Categories Rice
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In small or medium saucepan, heat oil and butter over medium heat.
- Add shallots and garlic cloves, sauté 3 minutes.
- Add caraway seeds, red pepper, garlic powder, salt, and pepper. Sauté 2 minutes.
- Add rice and entire can of chicken broth. Stir, and bring to a boil.
- Cook rice according to directions on package.
- *If using long grain white rice, after bringing to a boil, cover, and simmer 20 minutes. Take off heat and let sit covered for 5 minutes, then open lid and fluff with fork. Serve hot.
Nutrition Facts : Calories 531.6, Fat 14.9, SaturatedFat 5.1, Cholesterol 15.3, Sodium 713.8, Carbohydrate 85.5, Fiber 3, Sugar 1.1, Protein 12.4
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