Seed Cake

Seed Cake


2 people made this

Lemon and vanilla, coconut and orange, and nuts, spices and seeds flavour these three elegant cakes.

Lynn Cole

Serves: 8 

  • 175g butter
  • 3/4 cup caster sugar
  • 3 eggs
  • 1/4 cup ground almonds
  • 1 1/2 cups self-raising flour
  • 1/4 cup plain flour
  • 1 teaspoon each mixed spice and ground cinnamon
  • 1/4–1/2 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons caraway seeds
  • 1/2 teaspoon almond essence
  • 1 tablespoon milk
  • 3 tablespoons brown sugar
  • 1/2 cup slivered almonds

Preparation:25min  ›  Cook:1hour15min  ›  Ready in:1hour40min 

  1. Preheat the oven to 180 degrees C. Grease a 19cm square cake tin and line with nonstick baking paper.
  2. Cream the butter and sugar and beat in the eggs, one at a time. Mix in the ground almonds, sift in the flours and spices, add the caraway seeds and fold in with a metal spoon. Mix in the almond extract and the milk and spread the mixture evenly in the prepared tin. Sprinkle the top with the brown sugar and slivered almonds.
  3. Bake for 1–1 1/4 hours, or until cooked. Cool in the tin and cut into squares before serving.

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Reviews (1)


Great cake I love this mixture of ingredients. - 26 Aug 2010

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