Cumin Seed Cake
It occurred to me — while cleaning out my spice drawer, a task I soon abandoned — that it might be interesting to use cumin in place of the caraway in a traditional seed cake. It really works: the toasted cumin gives a subtle spiciness but does nothing to rupture the calm of a classic plain cake. Interestingly, caraway did used to be known as Persian cumin, and in many languages both cumin and caraway are known by the same name. Some ideas are just meant to be...
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