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Seville Orange & Caraway Cake

Preparation time: 15 mins

Cooking time: 50 mins

Serves: 6-8

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Seville is a picturesque Mediterranean area nestled in the southern region of Spain famous for tapas and home to the thick skinned Seville orange. Seville oranges have a sharp tart taste, are high in pectin levels  allowing a better set, ideal for use in marmalade.

If you have some oranges left over following your marmalade making then this Seville Orange Caraway Cake is perfect on a relaxing Sunday afternoon. The caraway seeds in this recipe work very well with the Seville orange glaze giving it a light, sharp, citrus finish.

Recipe compliments


– 225g Cream Flour
– ½  Tsp Baking Powder
– 150g Avonmore butter
– 150g Caster Sugar
– 3 Large Golden Irish Eggs
– 2-4 Tbsp Avonmore Milk
– 1 Tsp Vanilla Extract
– 1 Tbsp Caraway seeds
– ¼ Tsp Freshly ground nutmeg

Seville Syrup:

– 2 Seville Oranges
– 75g Caster Sugar
– ½ Cinnamon Stick


1. Preheat the oven to 180°C/gas mark 4. Grease a 7 inch / 18cm round cake tin (you can also use a 1kg loaf tin).
2. Sieve the flour and baking powder together in a wide bowl.
3. Cream the butter and sugar together until light and fluffy, add in the vanilla, nutmeg and beat in the eggs one at a time. Add 1Tsp of flour with each egg addition to prevent the mixture from curdling.
4.When the eggs are mixed in well, gently fold in the remaining flour with the caraway seeds. The mixture should not be too heavy; it should drop off your spoon easily. Add 1 Tbsp of milk to loosen the consistency of the mixture and more milk if needed.
5. Pour the mixture into your cake tin while cleaning down the sides of your bowl with a spatchula.
6. Bake for 50- 55 minutes (the cake is done when a skewer inserted into the cake comes out clean). The top of the cake should be a nice golden brown colour.
7. During the final 5 minutes of baking make the Seville syrup. Place the juice of two Seville oranges, caster sugar and cinnamon stick into a heavy bottomed saucepan over a gentle heat until all the sugar is dissolved and the syrup is warm.
8. Take the cake out of the oven. Using a cocktail stick make a number of holes on top of the cake then pour the syrup over the cake and allow it soak into the top of the cake.


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