Recipe for Caraway Seed Cake from Artisan Home Baking by Meg Rivers and cookbook & Zabar’s Classic Sweets & Coffee Bundle giveaway

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 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
3 eggs
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

Serves 8–10

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.
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