📝 About This Recipe
Step back into the era of Jane Austen and Charles Dickens with this exquisitely fragrant Seed Cake, a cornerstone of British tea-time tradition. This golden, buttery loaf features the warm, anise-like crunch of caraway seeds balanced by a hint of citrus and nutmeg. It is a sophisticated, understated bake that relies on a fine, dense crumb and a subtle sweetness that pairs perfectly with a strong cup of tea.
🥗 Ingredients
The Cake Batter
- 225 grams Unsalted Butter (softened at room temperature)
- 225 grams Caster Sugar (extra fine sugar)
- 4 Large Eggs (at room temperature, lightly beaten)
- 275 grams Self-Raising Flour (sifted)
- 50 grams Ground Almonds (adds moisture and structure)
- 2-3 tablespoons Whole Milk (to adjust consistency)
Aromatics and Spice
- 2 tablespoons Caraway Seeds (freshly opened for best aroma)
- 1 tablespoon Lemon Zest (from one large unwaxed lemon)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Vanilla Extract (high quality)
- 1/2 teaspoon Salt (fine sea salt)
The Finishing Touch
- 1 tablespoon Demerara Sugar (for a crunchy topping)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F) for a fan-assisted oven, or 180°C (350°F) for a conventional oven. Grease a 900g (2lb) loaf tin thoroughly and line the bottom and sides with parchment paper.
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2
In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and caster sugar. Beat for 4-5 minutes until the mixture is pale, light, and noticeably fluffy.
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3
Gradually add the beaten eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of the measured flour.
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4
Stir in the vanilla extract and the fresh lemon zest, ensuring the citrus oils are well-distributed throughout the creamed base.
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5
In a separate medium bowl, whisk together the sifted self-raising flour, ground almonds, ground nutmeg, and salt.
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6
Gently fold the dry ingredients into the wet mixture using a large metal spoon or spatula. Use a 'figure-eight' motion to keep as much air in the batter as possible.
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7
Add the caraway seeds to the batter and fold gently until they are evenly speckled throughout the mixture.
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8
Add the milk one tablespoon at a time and stir gently until you reach a 'dropping consistency'—this means the batter should fall off a spoon with a slight tug, rather than being runny or stiff.
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9
Spoon the batter into the prepared loaf tin and level the top with the back of a spoon. Sprinkle the Demerara sugar evenly over the top for a classic British crunch.
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10
Bake in the center of the oven for 55 to 65 minutes. At the 50-minute mark, check the cake; if it is browning too quickly, tent it loosely with foil.
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11
Test for doneness by inserting a skewer into the center. It should come out clean or with just a few dry crumbs attached.
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12
Remove from the oven and allow the cake to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
💡 Chef's Tips
Ensure your butter is truly at room temperature; cold butter will not trap the air needed for a light crumb. Don't be tempted to skimp on the caraway seeds; their unique flavor mellows beautifully during the baking process. Ground almonds are the secret to longevity; they keep the cake moist for several days compared to a flour-only sponge. If you prefer a more modern twist, you can soak the caraway seeds in a little sherry for 30 minutes before adding to the batter. Avoid opening the oven door during the first 40 minutes of baking to prevent the cake from sinking in the middle.
🍽️ Serving Suggestions
Serve thick slices with a generous smear of salted farmhouse butter. Pair with a hot pot of Earl Grey or Darjeeling tea to complement the citrus and caraway notes. For a dessert variation, serve with a dollop of clotted cream and a side of poached pears. This cake actually tastes better the day after baking, as the oils from the seeds permeate the crumb. Store in an airtight tin wrapped in parchment paper to maintain its moist texture.