20 July 2006
making like hobbits (and dwarves)
My new favourite.
Very appropriate as we have been listening to The Hobbit in the car on the school run this week.
'Come along in, and have some tea!' Bilbo managed to say after taking a deep breath.
'A little beer would suit me better, if it is all the same to you, my good sir,' said Balin with the white beard. 'But I don't mind some cake - seed cake, if you have any.'
'Lots!' Bilbo found himself answering, to his own surprise; and he found himself scuttling off, too, to the cellar to fill a pint beer-mug, and then to a pantry to fetch two beautiful round seed-cakes which he had baked that afternoon for his after-supper morsel.
120g unsalted butter, softened
120g castor sugar
180g self-raising sugar
50g ground almonds
50g mixed peel, finely chopped
1 1/2 tbsp milk
2 tsp caraway seeds
Beat the butter and sugar until pale and creamy. Gradually add the eggs and flour, a little at a time, until they are fully incorporated. Fold in the rest of the ingredients and spoon into a greased and lined 15cm round tin.
Bake for 45 minutes at 160C until lightly golden and a skewer comes out clean when inserted in the middle. Recipe from Epicure.
Serve with beer if you're feeling dwarfish, or coffee if you're trying to get Show and Tell: Your Coffee Machine cunningly into a post.