Try this Hobbit Seed Cake recipe.
- Carbohydrate 3.6833 g
- Cholesterol 1586.4 mg
- Fat 225.4462 g
- Fiber 0 g
- Protein 22.8 g
- Saturated Fat 136.53835 g
- Serving Size 1 1 recipe (401g)
- Sodium 1590.36 mg
- Sugar 3.6833 g
- Trans Fat 15.19715 g
- Calories 2094 calories
Step-by-step
- Take 2 egg whites and 5 egg yolks and beat them together in a mixer.
- Mix in 250g of butter, ¼ tsp of rose water, and one shot of brandy.
- Grate in ¼ of a lemon rind and sift in 1 ¾ cups of all purpose flour, and ¾ cupof white sugar.
- Set your mixer on medium speed for 5-10 minutes until the mixture is fluffy and whiter.
- Stir in 3 tbsp of caraway seeds and ¼ cup of candied peel.
- Butter a round pan, scoop cake mixture in and bake in ‘a quick oven’.
- This is a pre-heated oven, usually about ~200oC/ 390-400oF.
- If using fan forced, reduce the heat by 10 degrees.
- When a wooden skewer is pushed into the middle and comes out clean, the cake is done.
Why does this batter split before it ever reaches the oven? Temperature control remains the primary culprit when combining five egg yolks with a full block of butter. Room temperature dairy prevents the emulsion from breaking during the extended whipping phase. Whip the fats and sugars on medium speed for a full eight minutes until the mass visibly lightens in color and triples in volume. Incorporation of air replaces chemical leaveners entirely, relying purely on mechanical aeration.
Dietary Modifications
Gluten-free bakers can substitute a standard 1:1 baking flour blend for the all-purpose wheat flour without altering the structural integrity, provided a binding agent like xanthan gum is present in the blend. Dairy-free alternatives require caution because plant-based margaritas contain higher water content than butter, which frequently causes the batter to curdle upon the addition of the brandy and rose water. Reduce the liquid volume slightly if opting for margarine substitutes to maintain proper crumb density.Equipment Workarounds
Hand mixers struggle with the prolonged five-to-ten-minute high-capacity aeration required here due to motor overheating risks. Stand mixers equipped with the paddle attachment work best, but chefs lacking one should alternate mixing manually with rest intervals to prevent motor burnout. Bake at 200°C for conventional settings, dropping to 190°C for fan-forced ovens to prevent the exterior candied peel from scorching before the center sets.
