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Seed cake
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Serves: 8-10
150g unsalted butter, softened, plus extra for greasing
150g soft light brown sugar
1 lemon, zest
½ tsp vanilla extract
3 eggs, lightly beaten
150g Waitrose Duchy Organic self-raising white flour
½ tsp caraway seeds
½ tsp poppy seeds
100g ground almonds
3 tbsp whole milk
1. Preheat the oven to 160°C, gas mark 3. Grease a 900g loaf tin and line with baking parchment. Using electric beaters or a food processor, cream together the butter, sugar and lemon zest until light and fluffy. Mix the vanilla with the eggs and beat into the butter mixture ¼ at a time.
2. Add the remaining ingredients and beat or pulse together until the mixture is smooth. Scoop into the tin, level the top and bake for 50 minutes, or until risen and golden – a skewer inserted into the centre should come out clean. Cool in the tin, then slice thickly and enjoy with a cup of tea
This recipe first appeared in Waitrose Food, October 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Energy |
Per serving (8) 1654kJ 397kcals |
---|---|
Fat | 25.5g |
Saturated Fat | 11.5g |
Carbohydrate | 34.3g |
Sugars | 20g |
Protein | 7.5g |
Salt | 0.3g |
Fibre | 1.6g |
This recipe was first published in Thu Feb 15 15:08:51 GMT 2018.
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