Seed Cake


This cake was immensely popular in Georgian and Victorian times. It also features heavily in my Famous Five-style retro picnic fantasies. The seed in question are caraway seeds. This version does not use yeast, so beating the batter hard is a must.


225 g self-raising flour

1  teaspoon grated nutmeg

1 tspoon cinnamon

25-30 g caraway seeds

225 softened butter

225 g golden caster sugar

2 large eggs separated.

line and grease your cake tin.

Sift flour and spices into a bowl. add caraway seeds. Cream the butter and sugar in and mix very thoroughly. Add the egg yolks and mix. Whip the egg whites until they are stiff and then mix in thoroughly. Pour into the tin and bake at 170 degrees Celsius for about an hour. Check though after 40 minutes or so by inserting a skewer in the centre. My cake took just under an hour but the oven I was using tends to run a bit ‘hot’.

The texture of the cake is very crumbly. Husband-Gusto said it would be perfect with a small glass of sherry. He ate it plain, but I spread it with  thin layer of butter and added a pinch of salt.

Now… for a hot summer so we can actually go on a picnic….


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