Thursday, June 21, 2012

Carna cake - Caraway and Sugar Kelp

Uploaded from 58 degrees North and 1 degree East - aint technology great!!
A lovely recipe based on one in Dr. Prannie Rhattigans great book The Irish Seaweed Kitchen
It is a very simple cake, using dried seaweed.
If you don't collect your own seaweed I would recommend an Irish companies products - Spanish Point Sea Veg - you can buy it online.

This recipe is kind of a Madeira cake, and the combination of sugar kelp and caraway works very well.

Dr. Rhattigan uses vanilla extract, I use a bit of lemon zest, other than that the recipe is the same.

Again, it introduces seaweed into your diet, which is full of minerals, vitamins and iodine.
The only thing you need to do with the dried seaweed is soak it in warm water before chopping.
The sea veg used is sugar kelp or kombu kelp.

2 heaped teaspoons, kelp - finely chopped (sugar kelp or kombu kelp soaked in warm water till soft)
225 grams butter - I always try to use Cuinneog butter
115 grams castor sugar
4 large eggs
340 grams plain flour, sifted
1 teaspoon baking soda
2 teaspoons caraway seeds
Zest of half a lemon

Pre-heat the oven to 180 deg C - 350 deg F or gas mark 4

Grease the sides of a 9 inch tin with a little butter and line the base with grease proof paper.

Place the butter and sugar in a bowl and cream until light and fluffy

Add the eggs one at a time and beat in well.
If the mixture shows signs of curdling, add a little flour

Stir in the baking soda, sugar kelp, caraway seeds and lemon zest
Add the flour  and mix well.

If the mix is a bit dry you can add a tablespoon or two of milk.

Put the mixture into the tin and bake for 50 minutes
After 50 minutes check the cake with a wooden skewer, you put it through the centre of the cake - it should come out clean and dry. If it does not, give it another 10 minutes in the oven.

It is gorgeous to have with black tea and lemon

Free Stats Hit Counter Web 

No comments:

Post a Comment

Thanks for commenting - its cool that you took the time