Rich Seed Cake with Caraway and Cinnamon from The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook by Anne Willan
Heat the oven to 325°F (160°C). Butter the springform pan. Sift together the flour and sugar into a medium bowl, and stir in the caraway seeds. Separate the who
Ingredients
- 3½ cups (450 g) flour
- 2 cups (450 g) butter, more for the pan
- 1½ tablespoons rose water or orange-flower water
- 2 teaspoons ground cinnamon
- 1⅔ cups (330 g) sugar
- 6 tablespoons (45 g) caraway seeds
- 5 eggs
- 4 egg yolks
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