Wednesday, December 11, 2013

Hobbit Seed Cakes


It's that time of year again! HOBBIT PREMIER TIME!! If you didn't already know it yet, I am a HUGE LOTR/J.R.R. Tolkien fan, like, super huge, so huge I made these Hobbit seed cakes to celebrate the release of the 2nd Hobbit movie coming out this Friday! Here is the reference from the first chapter of The Hobbit,

“Come along in, and have some tea!” he 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 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-cake loaves which he had baked
that afternoon for his after-supper morsel.


The Hobbit- Chapter 1, An Unexpected Party, J.R.R. Tolkien

I can imagine these cakes were light and fluffy, slightly sweet, and a perfect pair for a cup of tea or coffee, which is exactly what these cakes are! For the "seeds" in this seed cake I used poppy seeds, just because they added that pop of texture to the bread. This cake-like bread will make the perfect addition to an elevenses or second breakfast meal (okay, I'll stop with the references now).

Zooey was very intrigued with them...

Hobbit Seed Cake

makes 1 loaf

1/2 cup sweet creamy butter, softened
2/3 cup sugar
2 large eggs, separated
1/4 tsp cream of tarter
1 1/3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 TBS poppy seeds
1/4 tsp salt
1/2 cup buttermilk or 1/2 cup plain yogurt
1 tsp vanilla
1 TBS sugar (for topping)

Directions:

1.Preheat oven to 350°F loaf pan with nonstick cooking spray.

2.In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time, beat well after each.

3.In a separate bowl, stir together the dry ingredients and poppy seeds, with the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk,and then vanilla. Beat just until smooth.

4.In another bowl, beat the egg whites with the cream of tarter until soft peaks form. Gently fold them into the muffin batter until blended.

5.Spoon the batter into the prepared pan, sprinkle top with sugar then bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely.

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