cooking.nytimes.com

Seedy Cake

5.0(10)

A men’s tea party seemed like a fantasy. But as the snow melted, these boys were happy to gather at Nightwood’s woodworking studio near the Brooklyn Navy Yard for strong, earthy teas and late-afternoon snacks.

by Susanna Howe

Open original recipe

Breakfast, Brunch, Easy, Lunch, Appetizer, Dessert

Servings

(10–12)

Total time

2h 15m

Calories / serving

512 kcal

Ingredients (13)

serves

1 cup (2 sticks) unsalted butter, softened, plus more for panbutter
1 1/4 cups raw sugar, such as turbinado or demerarasugar
4 large eggsegg
1/4 cup brewed espressoespresso
2 teaspoons pure vanilla extractvanilla
1 1/3 cup unbleached all-purpose flourunbleached-all-purpose-flour
1/3 cup whole-wheat flourwhole-wheat-flour
1/4 cup wheat germwheat-germ
2 teaspoons baking powderbaking-powder
3/4 teaspoon saltsalt
1 1/2 cups coarsely ground nuts, such as blanched hazelnuts or almonds
8 ounces coarsely chopped best-quality dark chocolate
2 to 3 tablespoons each: millet and chia seeds (available at health-food stores).

Instructions (3 steps)

01Preheat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper.
02Put butter and sugar in the bowl of an electric mixer; beat on medium-high speed until lightened and fluffy, about 4 minutes, scraping down sides as needed. Reduce speed to medium-low and add the eggs, one at a time, making sure they’re incorporated before adding the next. Beat in espresso and vanilla. Add the flours, 2 tablespoons wheat germ, baking powder and salt; beat on low speed until just incorporated. Using a large spatula, fold in most of the chopped nuts and chocolate, reserving 1/2 cup of each for the top of the cake. Pour batter into prepared baking pan and gently smooth the top. Scatter reserved nuts and chocolate on top of cake, along with the remaining 2 tablespoons wheat germ, millet and chia seeds.