Angelica Seed Pound Cake is a traditional British recipe for a classic loaf cake that uses angelica seeds as the flavouring rather than the more usual caraway seeds. The full recipe is presented here and I hope you enjoy this classic British version of: Angelica Seed Pound Cake.
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This is a traditional pound cake that's flavoured with angelica seeds rather than the more common caraway seeds.
Ingredients:
120g ground almonds
120g cake flour, sifted
4 eggs plus one yolk
1 tsp baking powder
200g sugar
1 tbsp angelica seeds, toasted and ground
1 tsp vanilla extract
5 scrapes of orange zest
5 scrapes of lemon zest
225g unsalted butter
pinch of sea salt
120ml milk
Method:
Pre-heat your oven to 150C.
In a bowl, cream together the butter, sugar, vanilla extract and citrus zests until the mixture is pale and fluffy.
Sift together the flour and baking powder then whisk in the ground almonds, angelica seeds and salt to ensure they're well combined.
Add the eggs, one at a time to the creamed mixture, beating until each is fully incorporated before adding the next one. Add the milk and whisk to combine.
Using a spatula work in the flour mixture until just combined.
Spread the filling in a greased and floured (or lined) cake tin. Transfer to the centre of your pre-heated oven and bake for about 60 minutes, until golden on top and springy to the touch. A skewer or cake tester inserted into the centre of the cake should emerge cleanly.
Remove form the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack. Allow to cool completely before slicing and serving.
