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    Seed cake

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    Seed cake

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes

    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

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    This recipe first appeared in Waitrose Food, October 2017 issue. Download the Waitrose Food app for the full issue


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