Cookbook review by Tracey Zabar
This book has lots of homey, delicious desserts to bake. I really love this simple caraway seed cake. Or…try the coffee & walnut cake, brownies with ginger and orange slices, a lovely pear tart, and some cookies called Hokey Pokey Biscuits. We are giving away a copy of the cookbook and one of our favorite selections of goodies: Zabar’s Classic Sweets & Coffee Bundle.
Enter to win Artisan Home Baking! Just send us an email at firstname.lastname@example.org with the subject "Artisan Home Baking" and you'll be entered to win. The winner will be selected randomly on 5/22/2020 and will be contacted by email. For an extra chance to win, refer a friend. (Note: The Artisan Home Baking cookbook and Zabar’s Classic Sweets & Coffee Bundle can be sent to the 50 United States and DC, age 18+ only. Cannot be sent to P. O. boxes.)
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Caraway seed cake
Perhaps this cake fell out of favor with a generation of schoolchildren who came to associate it with boring tea parties hosted by grim-faced maiden aunts. Maybe this delicately flavored cake is more suited to adult tastes, but it is certainly overdue a revival.
195 g/13 tablespoons salted butter, soft
195 g/1 cup (caster) sugar
1⁄4 teaspoon vanilla extract
145 g/1 cup plus 2 tablespoons plain/all-purpose flour
45 g/1⁄3 cup self-raising flour
50 g/1⁄3 cup ground almonds
2 teaspoons caraway seeds
15-cm/6-inch round cake pan, lined with baking parchment
Preheat the oven to 170˚C (325˚F) Gas 3.
Cream the butter and sugar together in a large bowl until pale and fluffy.
Crack the eggs into a small bowl and add the vanilla and 1⁄2 teaspoon water, lightly beating together.
Add this in stages to the creamed butter, mixing thoroughly with a fork each time to obtain as smooth a blend as possible.
Add both flours and the ground almonds and fold into the mixture with a wooden spoon. Mix to a smooth consistency, then add the caraway seeds and stir till evenly distributed.
Spoon the mixture into the prepared cake pan and smooth level with a palette knife. Bake in the preheated oven for about 60–70 minutes. A skewer inserted in the middle should come out clean. Let cool for a few minutes, then turn the cake out onto a wire rack.
It tastes best when it is left to rest overnight in an airtight container, and it will keep for 2–3 days.
Excerpted with permission from Artisan Home Baking: Wholesome and Delicious Recipes for Cakes and Other Bakes Recipes (Ryland Peters & Small) by Meg Rivers, Bakers of Happiness, photograph by Steve Painter
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
A delectable collection of innovative chocolate chip recipes by world-renowned chefs, pastry chefs, and bakers
Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.