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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 Available only in our Edinburgh shops 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 Available only in our Edinburgh shops More products

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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Shopping List

Unsalted Welsh Butter Gluten Free, ORGANIC
Calon Wen (250g)
Available only in our Edinburgh shops
Free Range Eggs Medium
Oxenrig (6eggs)
Available only in our Edinburgh shops
Caraway Seeds
Real Foods
Blanched Fine Ground Almonds ORGANIC
Real Foods
Semi-Skimmed Milk ORGANIC
Clyde Organics (1l)
Available only in our Edinburgh shops
White Flour Self Raising ORGANIC
Marriages (1kg)
Caster Sugar ORGANIC
Real Foods