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Seed Cake

Name: Seed Cake
Total time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: 175g butter; 175g caster sugar; 3 eggs; 1 rounded dessertspoon of caraway seeds; 1 level tablespoon ground almonds; 250g self-raising flour; A little milk on stand-by

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

Posted by: kim
On: 23/09/2010

Cuisine

British

Time

1 - 2 hrs

Skill Level

Confident

Serves

Courses etc.

Baking Sweet

You will need

Ingredient	Add
175g butter	Available only in our Edinburgh shops	More products
175g caster sugar		More products
3 eggs	Awaiting stock	More products
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	Awaiting stock	More products

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

Method

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.