Seed cake
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Loading... - Lieze Van Riel
- 15 Aug 2021
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Rachel Roddy’s caraway seed cake. Photograph: Rachel Roddy for the Guardian
250g butter, at room temperature
250g sugar
5 eggs
340g plain flour
2 tsp baking powder
150ml madeira
1-2 tbsp caraway seeds
Heat the oven to 180C/350F/gas 4. Beat the butter and sugar together until pale and creamy. In a separate bowl, beat the eggs lightly with a fork and add them, little by little, to the butter and sugar mixture, beating well between each addition.
Add the flour and baking powder and beat until well mixed, then add the madeira and caraway seeds and beat again until smooth.
Scrape the mixture into a lined bread or cake tin, the bake for 45 minutes, until the cake is puffed up, golden and a skewer or strand of spaghetti comes out clean. Leave to cool a little before turning out on to a cooling rack.
