Serves: Makes ~16 slices
Cost: ~€1.60
Preparation time: ~40 minutes
Calories: ~180 calories per slice
I’ve been thinking about what other English dishes I could make and while I had a few ideas, the weather has suddenly got rather warm and I’ve gotta say, I’m not so keen about the idea of slaving over a hot stove when the sun is shining brightly outside and just begging me to sit down and relax on the balcony. Rain is forecast for Sunday so maybe I’ll feel cool enough to cook something slightly more involved!
In the meantime, I was discussing what I could possibly cook next with my mother and she reminded me of this wonderful cake – which is incidentally one of my father’s favourites. So, have you heard of seed cake? Let’s look it up:
Seed cake can also refer to a byproduct of making pressed oil from seeds. When oil is pressed the remaining solids are pressed into cakes. Seed cakes are primarily used as food for livestock. The seed cake of the moringa can be used as a flocculant in water treatment.
…Ehm, ok, that’s not it. Despite what the title might imply, this isn’t a cake filled with random seeds and grains either. The seeds are actually caraway seeds, and if we add that word into the equation and try looking it up again, we now get this:
Seed cake is a traditional British cake flavoured with caraway seeds. Caraway seeds have been long used in British cookery, and at one time caraway-seed biscuits were prepared to mark the end of the sowing of the spring wheat. These particular biscuits later evolved into this distinctively flavoured tea cake.
Ah – that’s a bit better :D. The recipe is really easy – you can actually use any good sponge or pound cake recipe, and just sling in the caraway seeds. The caraway seeds are heated in the oven which causes a fantastic aroma to be released through the cake, which makes it the perfect accompaniment for a nice cup of tea – how British! Enjoy the cake everyone and have a great remainder of the week!
Seed Cake
[learn_more caption=”Video Recipe”]
Ingredients
- 180g Butter
- 180g Caster Sugar
- 180g Self-Raising Flour
- 3 Eggs
- 25g Caraway Seeds
Instructions
- Start off by pre-heating your oven to ~170 degrees Celsius and then cream the butter and the sugar together in a large bowl.
- Crack the eggs into a bowl and whisk together before beating into butter and sugar a little bit at a time. Add the flour and fold in to the mix before finally adding in the caraway seeds and stirring in.
- Transfer the mixture to a suitably sized, greased and floured tin before placing into the oven for 25-30 minutes until nice and golden brown, and you can stick a skewer in and pull it out clean.
- Remove from the oven and allow to cool in the tin for 10 minutes or so before turning out and allowing to finish cooling before slicing as you like and enjoying!
Charles, I have read so much about seed cake in English cookery books (I read more about cooking than I actually cook 😉 ) and have always been afraid to test caraway in a cake. I use it sometimes, but in savoury dishes and somehow couldn’t imagine the result in a sweet dish. I have always considered seed cake one of the most unusual English recipes.
Your cake has a beautiful colour and it is so perfectly shaped! I must try it the day I feel adventurous.
Thanks Sissi – don’t be scared. Although caraway is a common ingredient in savoury things, as well as things like Harissa, as well as cheese, including home-made versions of soft cheese – I can assure you it’s a delicious flavour in the cake – surprisingly so, so I would really recommend this 🙂
Hello Charles,
We use caraway in bread,in zaatar and ground it is used to make one of my favorite desserts with ground rice and anise and other spices. A caraway cake however is totally new to me and it sounds really tempting. I only have ground caraway at the moment, will have to get me some whole seeds and give this a try
Hi Sawsan – do let me know if you’re able to give it a try. It seems some people aren’t such fans of the caraway flavour but if you enjoy it then it really is a delicious cake 🙂
Charles, I read the title and I was transported to Miss Marple´s sitting room with a delicate china cup in my hand and a slice of seed cake balanced on a pretty plate on my knee! I haven´t eaten this cake for years and you reminded me of how very much I like it. It sems to be made so rarely these days…”Bring Back Old Fashioned English Cakes” I say!
Hehe, thanks Chica – maybe I’ll try and make a traditional English Dundee Cake or something some time too – I do enjoy a slice of one of the classics 🙂
By the way – I made your cheesecake this weekend… I had to use raspberry as I couldn’t find cherries anywhere – I was hoping to find cherries in syrup – but it was really good! 🙂
So pleased to hear you made it and even more pleased that you enjoyed it!
It looks nice! Never used caraway seeds in a cake before..The last phot is very inviting..
Thanks Nada – it’s very strange when I think about it, to be honest – caraway seeds aren’t a very common ingredient in English food in general, but this cake has been around for a very long time!
That cake slices beautifully. You must be stunned at how Spring has arrived so suddenly and with the force of Summer. I do hope the days are becoming longer for you and that that is assisting with photography – meanwhile, we’re rushing around trying to get things photographed before they shut down daylight saving in just three sleeps! xx
Hi Charlie – yesterday I feared that our wonderful weather was all gone, but it was back with a vengeance today, though it was curious – in the shade it was very chilly, but in the full sun there wasn’t a trace of the chill. I have to say though – I’m a big fan of more overcast weather. Bright sun can make for very washed out photos!
It’s funny but as a child I used to hate this cake…I didn’t like the way the seeds got stuck in your teeth and didn’t get the taste. Now as an adult I can appreciate its flavour!
Haha, I love the seeds getting stuck – half of the fun is picking them out and re-chewing on them again later 😀
Oh! A new cake to make in my loaf pan. And I have a whole thing of caraway seeds that don’t get much love and attention. I think I’ll give this a shot and let you know what the kids think of it. 🙂
That’s so cool – I hope they like it! I think it might be one of those things that they’ll either immediately take to, or completely hate! Caraway’s a weird spice – I don’t really know any other dishes, except one, harissa, which uses caraway – I should have a look at some other dishes – I love the flavour to be honest
Such a pretty cake with all those caraway seeds in it. It looks like Spring! I can just imagine how fine this must be with tea…Earl Grey for me. Isn’t it funny how you can look up definitions and find out a whole list of things that you didn’t know about a common name, word or phrase? That happens to me a lot. Definitely like the second interpretation better!
Hehe, thanks Betsy – definitely Earl Grey for me too – have you tried the other variety, called “Lady Grey”? It’s delicious, more lemony! 🙂
Love Lady Grey…and that reminds me, tis the season for it!
This looks like a true pound cake, Charles, with the equal measurements of butter, sugar and flour. I’d heard of seed cake, but I didn’t know it was caraway seeds in it — I’m unable to imagine the taste.
Hi Sharyn – you should give it a try – if you don’t mind the flavour of caraway it’s a delicious cake
Charles, your pictures are so pretty and full of light, love them! I hope you won’t mind if I sub flaxseed in place of caraway in this gorgeous loaf (not sure why, but caraway has always rubbed me the wrong way even in savoury breads). I bet this is delicious – it looks so light, moist and creamy…mmm…:).
Hi Kelly – it’s too bad, I think flax seed wouldn’t have the same result – it’s not aromatic really, is it? Seems to be one of the things that people either love or hate 😀 Interestingly enough, I’ve actually never tried it in savoury loaves – only this sweet cake 😀
Oh, so unique Charles, this cake sounds delicious! Can’t say I’ve ever baked/cooked with caraway seeds, so I’m gonna have to give it a shot. 🙂
Thanks Caroline – I don’t know many recipes using caraway seeds – it’s rather funny I think that one of the two recipes I *do* know is a traditional English cake dating back many years, lol 😀
For some reason, the name of this recipe brings to mind reading Miss Marple mysteries. I’m sure it was mentioned in one of the books. Caraway is often used in Hungarian cooking but it’s not something I have a lot of experience with though it seems to make a lovely looking loaf.
Hehe, it wouldn’t surprise me – it was very popular when I was younger – these days people seem to eat different types of cake and the good old traditional cakes seem to get no love anymore. I’d love to see some more recipes involving caraway if you ever feel like posting any – I don’t know many dishes using them!
My mother never used caraway seeds in her cooking so I don’t have any recipes I can recommend. The reason I knew about its use in Hungarian cooking is that when my SIL’s mother died she gave me her mother’s spice collection and that was in it.
Rye bread of course uses caraway seeds, and harissa, as you mentioned. Hungarian goulash (beef or pork) recipes is where you’ll find caraway. Apparently it goes particularly well with pork roasts … the roast is rubbed with oil, the crushed caraway seeds are sprinkled on and it’s placed in the oven.
I found this simple recipe on line but have never tried it.
http://www.goodhousekeeping.com/recipefinder/pork-roast-with-caraway-seeds-2697
I’ll have to replace my own stock of the seeds and try a beef goulash one day, I think.
Ah, I thought I replied to this – apparently not!
Thanks A_Boleyn – I can imagine that pork and caraway would be a delicious combination together… not sure about the beef – I can’t picture it in my mind but I guess I’d probably find it wonderful too. That pork recipe you wrote about sounds amazing – will need to try it – thanks!
It is funny that I have heard of seed cake but didn’t know what it was…must be that I watch the BBC all the time. I love caraway seeds and use them in a lot of dishes. I think I would like this cake with my Earl Grey in the morning.
Thanks Karen – I think when most people think of seeds they think of anything but caraway, especially for a cake – it really works inside the dish, so I do hope you get round to giving it a try!
I think I’ll make this tonight and the lemon curd tomorrow! I’ve never had sweet cake with caraway seed. I think of caraway as more of a savory ingredient so it’s quite interesting to see it in a sweet dish. I’m intrigued!
Good idea MJ – then you can eat the curd with the cake 😀
Do let me know if you try it – the caraway works really well in the cake – surprisingly so 🙂
Reminds me of the Americanized version of soda bread, so I’m in!
Hi Greg – I’ll have to look up this american soda bread you speak about – sounds very interesting!
Caraway seeds … I’ve never used this in a cake before. Time to try something new!
Can I make a request, Charles? Spotted Dick. I’ve tried it once before and it didn’t quite turn out. I’m a little discouraged. There are plenty of recipes to try out on the net but I’d rather it came from a known and reliable source … and I trust your tastes.
Hi Ping – just for you I’m going to make a spotted dick next weekend. I don’t make them often because they’re a little involved, but they’re not too difficult so watch this space! 🙂
Yay!! Looking forward to it 😀 And then I’m gonna make it!
Ooooh, that’s a lot of pressure! 😀
Charles, I haven’t made seed cake in decades! Thanks for reminding me! Actually, I’m not a huge fan of caraway seeds, but for some reason I like seed cake. Yours looks lovely. I’ve really been into loaf cakes lately, so this is going in my queue.
Hi Jean – I think it’s nice because the caraway seeds somehow seem to change a little in flavour in the cake – they definitely have a wonderful flavour once the aromatic oils are all released!
uhh Caraway seeds in your cake! now thats something unusual to me! Once I get an oven, I hope to bake your cake. Its intriguing me right now and I have to live for some more time not knowing what the english cake is like!
Hi Helene – it’s a surprisingly good combination – you know I didn’t really think of how potentially bizarre it sounds until now, but it’s really good – I hope you have a chance to give it a try!
Caraway seeds have a fresh aroma. I like that this cake has poundcake-like appearance and texture with the added aroma of caraway. Never tried seedcake before but I would love to have a slice of this one:)
Thanks Malli – it’s really tasty – all gone now 😀
My mother has been making cakes all week ( I have no idea why). So when I return home, I will have to give her this recipe.. And I have a sneaky felling she will want to make this of course 🙂
Haha, making cakes all week, eh? Sounds like a home I’d like to visit! 😀
I had to giggle at your first definition! But your cake doesn’t make me laugh at all…it looks like pure heaven. I adore pound cake and this twist with the addition of caraway sounds so yummy. Thanks for sharing~
Hehe, yeah – animal cake isn’t something I’d like to have on my plate with my morning tea 😀
When I read the title of your post “Seed Cake”, I thought of sesame seeds, poppy seeds, amaranth seeds …… but not caraway seeds, not in a bread. Learnt something new, thanks.
Hi Norma – the seeds give a really aromatic flavour – it’s a wonderful, traditional cake – I hope you decide to give it a try sometime – it’s surprisingly good 🙂
While I’m generally inticed by your recipes, Charles, carraway seeds are not among my favourites, at all.:(
It’s a childhood thing.
Aw, that’s too bad Eva – seems some people share your feelings. I offered some to my boss at work and his response was pretty much “Yeurck” 🙁
What a coincidence! I just used caraway seeds for beef stew the other day. The recipe called for it, and I wasn’t sure if I have that herb, but then it was one of herbs that came with the spice rack! I really enjoy the nice aroma from the caraway seeds. I can only imagine how great it is from the cake!
Hi Nami – I don’t know many other recipes using caraway seeds, and all the uses I’ve seen of them are always in savoury things – this is a wonderful cake though – I know you don’t bake much, but I hope you can give it a try sometime 🙂
Charles I love your step by step instructions and your photos are delicious. I have eaten carraway seed in breads but not in a cake. Sounds wonderful. I don’t blame you a bit wanting to sit on the balcony. It is warm here today and I am going out to do some gardiening in the yard. Happy Sunday to you.
Hi Suzi – I’ve actually never tried these in a bread before – I’ll try that next I think! 🙂 Thanks for your kind compliments – had more wonderful weather today 🙂
Ah, beautiful-looking and light cake, perfect for spring brunches! 🙂 I chuckled by your first description…!
Thanks Yudith – goes perfectly with afternoon tea too – just need some cucumber sandwiches now as well 😀
That second description certainly sounds better! I’m very familiar with caraway seeds as they are used widely used in my national cuisine from breads, savory to even cheeses and drinks (not kidding). Yet for some reason they’ve never grown on me, and I think I haven’t had any for years. Maybe I should give them another try…
Hi Gourmantine – drinks? 😮 Wow – this is something I’ll need to look into. I’m intrigued as to what such a drink might be like… and to be honest, you must surely need a *lot* of seeds to make the drink, right?
Yeah, you can make teas with them of course and kvass (natural fermented drink). Since I don’t fancy caraway seeds too much, I’ve never made one with them, but I think to make 2.5 litres of the drink you only need about 50 grams of caraway seeds and some other things to kick off fermentation.
Thanks for the tip Gourmantine – I’ve never heard of kvass – it sounds interesting indeed. Not sure if I could take it in “drink” form, I think the flavour would be too much, but I’d be interested to give it a try. Maybe I’ll start with a tea 🙂
Hi Charles,
Never had cake with caraway seeds in it. I do love the aroma of caraway seeds and use it a lot while making Indian food. I would definitely love to try this cake.
Hi Asmita – it’s surprisingly good – it’s a curious combination, but definitely recommended! 🙂
Charles this sounds so unique. I’ve never heard of caraway in a sweet bread. You know I am such a fan of caraway seeds and I love them in everything. For years my mom would buy me havarti cheese with caraway seeds whenever I came back home to stay with her (after I’d moved out west). I should make this with her next time she comes to stay. Stay tuned!
Hi Barb – I’d love to know what your mother thinks of this, especially if she’s a fan of caraway. I need to look up havarti cheese now – can’t say I’ve heard of it before but if it has caraway inside then it must be good 😀
It’s danish cheese Charles and a good one to try if you haven’t before!
aah, ok – question is, where can I find this from? 😀 In a country like France where “ze French cheese is ze king” it’s hard enough to find cheddar, let alone obscure scandinavian cheese 😀
Does it have a rye taste?
Hi Jen – not at all actually. Have you had a chance to try caraway seeds before? I don’t think I can do a good job at describing the flavour… It’s a bit like a cross between cumin and cardamom… :s It makes for a great cake – I’d definitely recommend it 🙂
I’ve never baked with caraway seeds before as I usually use poppy seeds. Your cake looks gorgeous especially with the little seeds visible.
Hi BakingAddict – poppy seeds make an excellent cake too, though caraway seeds bring a delicious flavour to the cake which I thoroughly recommend!
Caraway seeds are so under-utilized. Glad to see this used in your recipe, Charles. Looks delish 😀
They really are, aren’t they? You see them sometimes in bread and cheese but apart from that… not much really. The taste is really good in a cake!
Seed cakes!
One reason I feel compelled to return to your blog is to rediscover the typical British treats I used to enjoy back at college in Bournemouth such a long time ago!
Thanks RG – I aim to please 🙂 My grandparents used to live in Bournemouth… it’s been a while since I was there
I hope it is not too changed!
I even played a lot of rugby, hockey and cricket there!
I used to walk a lot along the 9-hole public golf course!
I do have so many great (and some better left untold! LOL) souvenirs!
nicee…i will try it.