Nigel Slater’s Classic Seed Cake

by thomandaimee


It is a picnic staple for many reasons. One: great over travel, wrap it with paper, chug it into the basket and it remains intact. Two: a humble cake full of flavour. Bite into a caraway seed and you can feel fireworks of spice bursting inside your mouth. Three: Friends will always be reaching out for more. Four: Hobbits eat seed cakes, so should you. Five: you can even dress lemon icing or cream if you like.

Nigel Slater’s Classic Seed Cake
Adapted from Nigel Slater

Serves 8

120g unsalted butter, room temperature
120g caster sugar
3 eggs, beaten
1 teaspoon caraway seeds
170g self-raising flour
50g ground almonds
2 tablespoon milk

Cream butter until smooth and creamy. Then gradually add sugar and beat until pale and fluffy. Slowly mix in the beaten eggs, tablespoon by tablespoon to prevent curdling. Add caraway seeds, self-raising flour, ground almonds and milk. Beat until mixture is just incorporated – over-mixing makes the cake tough.

Scrape mixture into a 20cm x 9cm x 7cm paper-lined loaf tin and bake at 160c for an hour or until golden brown. Check for doneness with a wire cake tester or a toothpick. Insert tester into middle of the cake; it should come out clean with no clinging crumbs. Otherwise, continue to bake until done.

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