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Categories:
whole wheat pastry flour all-purpose baking powder ground almonds butter maple sugar eggs orange zest vanilla milk caraway seeds
Viewed: 31 - Published at: 9 years agoIngredients
- 1-1/4 cup Whole Wheat Pastry Flour
- 1 cup All-purpose Flour
- 1 Tablespoon Baking Powder
- 1/4 teaspoons Salt
- 2 Tablespoons Ground Almonds
- 3/4 cups 1 1/2 Sticks Butter, Softened
- 3/4 cups Maple Sugar Or Sweetener Of Choice + Extra For Sprinkling
- 3 whole Large Eggs
- 1 Tablespoon Orange Zest
- 1 teaspoon Pure Vanilla Extract
- 1/3 cups Whole Milk
- 3 Tablespoons Caraway Seeds
Method
- 1. Preheat oven to 350° F. Butter a 9x5 inch loaf pan & line with parchment paper.
- 2. In a medium bowl, whisk the flours, baking powder, salt, and almonds. Set aside.
- 3. In the bowl of a stand mixer, cream the butter & sugar until light colored and creamy. Add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl as necessary. Add the orange zest & vanilla and mix.
- 4. Into the creamed mixture, add the dry ingredients and milk alternately, a little at a time, until it is fully incorporated. Fold in the caraway seeds.
- 5. Scrape the batter into the prepared pan. Sprinkle with sugar and bake for 50-60 minutes or until lightly golden on top and a toothpick comes out clean when inserted in the middle.
- Let cool in pan on a rack for 10 minutes. Then pull the cake out of the pan and allow to cool completely on a wire rack. Serve with butter, cream, or whipped cream.
