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Seed Cake

Seed Cake recipe derived from traditional recipes for cakes to celebrate the end of harvest.

Posted by: kim




1 - 2 hrs

Skill Level




Courses etc.

Baking Sweet

You will need

175g butter Available only in our Edinburgh shops More products
175g caster sugar More products
3 eggs

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1 rounded dessertspoon of caraway seeds More products
1 level tablespoon ground almonds More products
250g self-raising flour More products
A little milk on stand-by

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Need help converting measurements? View our recipe measurement conversion tables here.


  • Preheat oven to 180C/350F/Gas 4. Prepare a loaf tin.
  • In a large bowl cream together the butter and the sugar. When mix is light and fluffy stir in the caraway seeds.
  • Sift the flour into another bowl and stir in the almonds.
  • Separate the eggs. Whisk the egg whites until stiff, but not too dry looking (you're not making meringues here).
  • In another bowl beat together the yolks. Fold the yolks into the whites.
  • Add a little of the egg mix to the creamed butter and sugar, and a little of the flour. Stir in carefully. Continue to do this until all is blended. If the resulting mixture looks a little dry, add a little milk (I put in about 3 tablepsoons worth).
  • Put cake mixture into the prepared tin, and level the top with the back of a spoon.
  • Bake for about 1 hour and 5 minutes.
  • Allow cake to cool in tin for 20 minutes before turning out on to cooling rack.

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Picture of Caraway Seeds
Caraway Seeds
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Picture of Blanched Fine Ground Almonds ORGANIC
Blanched Fine Ground Almonds ORGANIC
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Picture of White Flour Self Raising ORGANIC
White Flour Self Raising ORGANIC
Marriage's Millers (1kg)
Picture of Caster Sugar ORGANIC
Caster Sugar ORGANIC
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