Seed Cake from The Hobbit by J. R. R. Tolkien
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Hello and Good Morrow to you, Dear Reader!
I want to let you in on a little secret… I am huge geek. Could you have guessed? I didn’t think so either…
I have been wanting to create blog posts like this exact one for years. I always felt like I had present a certain way to our audience, and I still do, but over the last year or so things have obviously been changing and evolving more into the space that I have always wanted this to be.
Today, I wanted to share with you a recipe from our Ebook, Tea at Beatrix’s, but it is also a beloved food mentioned in J.R.R. Tolkien’s The Hobbit. Seed cake is a traditional British tea cake filled with delicious caraway seeds. Read on to learn more about this delightful little afternoon sweet and learn the recipe to make your own!
sharing literary inspired recipes:
If you have been around since the age of our homesteading days, or even earlier when we shared handmade goods and herbal recipes, then I applaud you and thank you for sticking with us. I never thought that I would be able to take my love of books, fantasy, movies, cottagecore, and history and turn them into a job. It feels a bit surreal to take the things from my past like acting and theatre and utilize those skills in my daily work. Things like dressing up and creating characters are things that come naturally to me, and I have always loved cosplay even from a young age.
It is something that I felt like I could not incorporate into our blog space because it didn’t fit right. But now that we have changed our channel and evolved into the space we are at now, focusing on food and cottagecore vibes, I feel like I can bust out of that shell and make things that really inspire me.
We have more exciting things coming, too! So just hold onto your hat!
the history of seed cake:
Seed cakes have been mentioned in English literature all throughout history. This cake is a traditional British baked good, and it is named after the caraway seeds baked inside that give it a unique flavor. The cake itself is not overly sweet, and it pairs perfectly with a hot cup of tea.
The origins of seed cake are unknown, thought it is known that many baked goods contained seeds and various spices throughout history, prominently in the Middle Ages. The seed cake that we know more fondly today became popular in the 18th century and had a resurgence again in the 19th century.
You will see mentions of seed cake in many, many English fiction books including Jane Austen’s Emma. It is a particular favorite of Mr. Woodhouse. It is also mentioned in stories by Beatrix Potter and, of course, Tolkien.
seed cake in the hobbit:
"“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-cakes which he had baked that afternoon for his after-supper morsel.
-An Unexpected Party, The Hobbit, J.R.R. Tolkien
final thoughts:
This cake is quite delicious. I have made it at least 10 times in the last year, and it always turns out so lovely. It was originally featured in our ebook, Tea at Beatrix’s, but I thought I would give it to you for free in this post. If you would like other recipes that are similar to this one, I would be so appreciative of your support in purchasing our ebook. Otherwise, please enjoy this little cake recipe!
My Hobbit inspired clothing is from the lovely Huckleberry Clothing Co.
xoxo Kayla
Seed Cake from The Hobbit
Ingredients
- 1 1/2 cups (188 g) all-purpose flour
- 1 tbsp (4 g) almond flour
- 1 1/2 tsp (7 g) baking powder
- 1 tsp caraway seeds
- 1 tsp poppy seeds
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/2 cup (116 g) salted butter, softened
- 2/3 cup (133 g) granulated sugar
- 3 egg yolks
- 3 egg whites
- 1/2 cup (120 ml) whole milk
Instructions
- Preheat the oven to 350° F (177° C). Grease and flour an 8-inch (20-cm) cake pan and set it aside.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, caraway seeds, poppy seeds, cinnamon, salt, and nutmeg. Set this aside for now.
- In the bowl of a standing electric mixer fitted with a paddle attachment, cream together the butter and the sugar until the butter is pale yellow and fluffy, about 4 minutes. Scrape down the sides of the bowl. Next, add the egg yolks, one at a time. Beat in each yolk for about 1 minute. Then, add the egg whites one at a time on high speed. Altogether, this will take about 6 to 8 minutes.
- Next, add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Beat the batter on medium speed until everything just comes together, being careful not to over mix, about 5 minutes total.
- Spread the batter into the prepared pan. It will be a bit thick. Bake the cake for about 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake rest in its pan for about 10 minutes before inverting it onto a wire cooling rack. Flip the cake over so that it does not lose its dome. Serve the cake at room temperature dusted with powdered sugar, if desired.
