Caraway cake with orange and maple butter cream is absolutely delicious and worth getting that baking equipment out from the cupboard! I’ve never really known all that much about caraway seeds apart from them being incredibly similar to fennel and slightly aniseedy/citrussy in flavour. I once had caraway in a bread and remember it really hitting my taste buds but apart from that, I haven’t ever cooked with them and rarely eaten them in something – until now (and they are ridiculously yum) and works so well when combined with lemon and orange, especially when you combine with buttercream. Caraway, although always noted as a seed is actually a very small fruit (believe it or not and technically, not a seed) and they are also known as a meridian fennel or a Persian cumin and are often used in Indian cooking.
They are strong in flavour and very savoury and so cut wonderfully within a sweet cake, especially one with lemon and orange in the base which balances the flavour. So, this version is eggless (because I ran out of eggs – whoops) and in order to get the ‘rise’; I used wheat flour with bicarb, milk and butter. This cake is ridiculously easy to make vegan, just leave out the egg, replace the milk and butter with vegan alternatives and use a vegan alternative for the buttercream.
The best vegan alternatives, I think are Earth Balance which can be found here. So creamy and versatile. For the milk, I love almond milk. It’s so versatile and is one of the most popular dairy-free options. I use Rude Health Almond Milk when cooking which is utterly delicious and completely organic.
Overall though, this cake is absolutely perfect for the autumnal nights in where all you want is a cup of tea and a slice of delicious cake!
- 200g organic wheat flour
- 125g caster sugar (golden)
- ½ tsp bicarb
- 2 tbsp caraway seed
- 1 lemon (juiced)
- 120g butter (slightly salted)
- 200ml milk
- 2-3lb bread loaf tin (lined)
Butter Cream/ Decor Ingredients
- 1 orange, zested
- 1 half orange juice
- 110g butter, softened
- 440g icing sugar
- 2 tsp dark maple syrup
- Handful of mixed seeds & nuts (optional)
- Sprinkle of rose petals (optional)
- Preheat your oven to Gas Mark 4 or 180C
- In a bowl mix your flour with bicarb along with your caraway seeds.
- In a saucepan heat up your milk and butter until just warm. Do not boil or allow to froth.
- Juice your lemon and mix into your dry ingredients before pouring in your milk and butter. Using a whisk, mix together until a slight dough is formed.
- Pour your mix into a lined loaf tin and bake in the middle of your oven. I baked for 40-45 minutes but always before by using a kebab stick or a knife to make sure there isn’t any batter left on the knife/stick. If it comes out clean, it’s ready.
- Leave to cool.
- In a separate bowl, cream together your butter, grated orange, orange juice and maple syrup and gradually add the icing sugar until your butter cream becomes light and fluffy then pop in the fridge until ready to decorate.
- Once cooled, place the butter cream on the cake (don’t be delicate here, layer it on creating fluffy peaks where possible) then sprinkle with wild seeds, nuts and rose petals for decoration.
If you guys want to try any other recipes that are similar to this one, check out my Vegan Olive Oil and Lemon Cake here.