Home-made Cakes (from Dough)
A simple recipe for making cakes using dough from a baker, enriched with butter, sugar, eggs, and caraway seeds.
Ingredients
- 500 grams Baker's Dough (Approximately a quartern of dough, adjusted for modern baking.)
- 125 grams Unsalted Butter (Fresh butter)
- 125 grams Moist Sugar (Brown sugar is a good substitute)
- 3 Large Eggs (Original recipe calls for 6 eggs, halved for modern portion.)
- 0.25 teaspoon Salt
- 7 grams Caraway Seeds (Approximately half an ounce)
- 2 tablespoons All-Purpose Flour (For dusting)
Instructions
- 1Place the dough in a large basin, cover it with a clean cloth, and let it rise in a warm place (e.g., near a slightly warm oven, not hot) for about 30-60 minutes, or until it has doubled in size.
- 2Lightly flour a pastry board or clean work surface. Spread the risen dough onto the floured surface. Slice the dough into smaller pieces. Gradually work in the butter, sugar, eggs, salt, and caraway seeds until all ingredients are thoroughly combined. Knead the dough for about 5 minutes until smooth and elastic.
- 3Preheat oven to 350°F (175°C). Grease two 8-inch cake tins or hoops with butter. Divide the dough evenly between the prepared tins. Let the dough stand in a warm place for about 15 minutes before placing them in the oven. Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- 4Let the cakes cool in the tins for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!