Seed-Cake

• 1-1/4 cup Whole Wheat Pastry Flour
• 1 cup All-purpose Flour
• 1 Tablespoon Baking Powder
• 1/4 teaspoons Salt
• 2 Tablespoons Ground Almonds
• 3/4 cups 1 1/2 Sticks Butter, Softened
• 3/4 cups Maple Sugar Or Sweetener Of Choice + Extra For Sprinkling
• 3 whole Large Eggs
• 1 Tablespoon Orange Zest
• 1 teaspoon Pure Vanilla Extract
• 1/3 cups Whole Milk
• 3 Tablespoons Caraway Seeds

1. 1. Preheat oven to 350u0b0 F. Butter a 9x5 inch loaf pan & line with parchment paper.
2. 2. In a medium bowl, whisk the flours, baking powder, salt, and almonds. Set aside.
3. 3. In the bowl of a stand mixer, cream the butter & sugar until light colored and creamy. Add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl as necessary. Add the orange zest & vanilla and mix.
4. 4. Into the creamed mixture, add the dry ingredients and milk alternately, a little at a time, until it is fully incorporated. Fold in the caraway seeds.
5. 5. Scrape the batter into the prepared pan. Sprinkle with sugar and bake for 50-60 minutes or until lightly golden on top and a toothpick comes out clean when inserted in the middle.
6. Let cool in pan on a rack for 10 minutes. Then pull the cake out of the pan and allow to cool completely on a wire rack. Serve with butter, cream, or whipped cream.

whole wheat pastry flour, allpurpose, baking powder, ubc, ground almonds, butter, maple sugar, eggs, orange zest, vanilla, milk, caraway seeds

Taken from tastykitchen.com/recipes/desserts/seed-cake/ (may not work)