DINING ROOM TABLE LEG DESIGN

Recipe for Dinner

Three Seed Cake

MAKES 1 CAKE

175 g/6 oz/1/2 cup butter or margarine 175 g/6 oz/1/2 cup caster (superfine) sugar

3 eggs, beaten

225 g/8 oz/1/2 cup plain (all-purpose) flour

10 ml/2 tsp baking powder 5 ml/1 tsp sesame seeds 5 ml/1 tsp caraway seeds 5 ml/1 tsp poppy seeds 60 ml/4 tbsp milk

Beat the butter or margarine and sugar together in a bowl until light and fluffy. Add the eggs a little at a time, beating well after each addition. Sift the flour and baking powder over the surface and sprinkle on the seeds. Fold in lightly but thoroughly with a metal spoon. Add enough milk to form a soft, dropping consistency. Turn into a greased 20 cm/8 in round, deep cake tin (pan), base-lined with non-stick baking parchment, Level the surface. Cook in a preheated oven at 180°C/ 350°F/gas mark 4 for about 1 hour or until firm to the touch. Leave to cool for 10 minutes then turn out on to a wire rack, remove the paper and leave to cool.

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