Recipes for survival!
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Seed cakes were popular in seventeenth- and eighteenth-century England. This simple version takes only 10 minutes to prepare in a food processor. Unlike some of the poppy seed cakes I have tried, this isn't like a mouthfull of budgie food - it's more cake than seeds.
But is this part of my healthy
diet?
No not really but you could eat worse (like cheesecake, tiramisu or
black forest cake).
Let's be realistic here. You still need to have social contact - friends around etc. Life doesn't cease because you were told you have to go on a diet. If you stuck to a "fluff-food" diet, you would soon will get so fed up, you would lash out for a few biscuits or that gorgious chocolate double layer cake that was offered around. That's a catastrophe, in calories, fats, sugars and starches.
This is the sort of food you only make when you know visitors are coming (so there's nothing left afterwards to tempt you) or you have children and want a little something extra formtheir lunches that's not full of artificial additives. Just because you have to cut back, your family needn't be puinished too.
Seed
Cake - a Bulletproof recipe
In this recipe I used a food processor - this is one of the few recipes
I have baked successfully, after mixing in a food processor. It works
equally well with a plain cake mixer too.
Seed Cake
Makes 8 to 12 slices, 3/4 to 1 inch thick
3/4 cup butter
3/4 cup sugar
3 large eggs
1/3 cup sherry or milk
11/2 tablespoons caraway seeds
1/2 teaspoon ground cardamom
17/8 cups sifted flour
3/4 teaspoon baking powder
Preheat the oven to 350°F. Grease a large loaf pan.
Put the all-purpose chopping blade in the food processor and add the butter and sugar. Process for 1 minute, or until well creamed. Add the eggs one at a time, processing each addition for 15 seconds. Add the sherry and spices and process for 10 seconds. Sift the flour and baking powder together and pour them on top of the liquid ingredients in the food processor. Process 30 to 60 seconds, or until well blended.
(If you don’t have a food processor, cream the butter and sugar in a bowl until they are light, beat in the eggs one at a time, and stir in the sherry and spices and finally the flour mixture.)
Pour the batter into the greased loaf pan and bake for 50 to 70 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool before slicing.
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