Lemon and caraway seed cake

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By Food24 November 03 2009
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Ingredients (6)

2.00 lemons
15.00 ml caraway seeds
quantity three-;in-;one cake mixture (see tips)
5.00 ml caraway seeds
FILLING
250.00 g cottage cheese — creamed
65.00 ml lemon curd
icing sugar — for dusting
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Method:

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.



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