Lemon and caraway seed cake

Recipe from: 3/7/1996 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 2
  • 15
    caraway seeds
  • quantity three-;in-;one cake mixture (see tips)
  • 5
    caraway seeds
  • 250
    creamed cottage cheese
  • 65
    lemon curd
  • icing sugar for dusting


Preheat the oven to 190 ºC (375 ºF). Spray a 20 cm loose-bottomed cake tin with non-stick spray. Add the grated rind of both lemons, 15 ml (1 T) of the juice and 15 ml (1 T) caraway seeds to the cake mixture. Mix well and spoon into the prepared cake tin. Spread evenly, making a slight hollow in the centre. Sprinkle with 5 ml (1 t) caraway seeds. Bake for 40 minutes or until the cake is done. The cake is done when a testing skewer comes out clean. Cover the cake with aluminium foil if it becomes too dark on top. Cool slightly and turn out onto a wire rack to cool completely. Cut the cake in half. Mix the cottage cheese and lemon curd. Spread the filling over one cake half and place the other half on top. Dust with icing sugar. If desired, spread some filling on top of the cake or decorate the edge of the cake with piped rosettes. Makes a medium-sized cake.

Read more on: bake  |  fruit


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