Seed cake recipe
Seed Cake recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|175 g||caster sugar|
|3 medium||eggs, separated|
|1 tbsp||rounded, caraway seeds|
|250 g||self-raising flour|
|milk, to mix|
Preheat oven to Gas Mark 4, 180°C, 350°F.
Grease a 2lb loaf tin.
Cream butter and sugar in a large bowl until light and fluffy. Mix in caraway seeds.
Sift the flour into a clean bowl and mix in the ground almonds.
Whisk the egg whites in a clean bowl until just stiff. Beat the yolks in another bowl until light. Fold the yolks into the whites.
Add a few tablespoons of the egg mixture to the creamed sugar and add a little of the flour mixture. Stir carefully together, retaining as much of the air in the eggs as possible. Continue to mix the remaining ingredients in the same fashion until fully used and well blended. If the mixture looks dry, add sufficient milk to slacken it.
Spoon mixture into prepared tin and level the top with the back of a spoon or spatula. Bake for about 65 minutes until golden brown and well risen.
Cool in tin for about 20 minutes and turn out onto a wire rack to finish cooling.
Serve in slices when cold.
Serves 8-10. Delicious with a glass of wine or a hot drink.
About this recipe:
Similar to another recipe posted, this also includes ground almonds and considerably less caraway. The method is different and not ‘all-in-one’ and baking times and temperatures vary.
ca. 15 min
ca. 2 hrs
Grade of difficulty:
Calories per portion:
Reference: Seed cake recipe
Recipe type: xarchivex
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