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British

Caraway Seed Cake

A small, buttery British seed cake, close-textured and fragrant with caraway, with a crunchy demerara crust. Baked in a single small tin and best eaten just warm or with a cup of tea.

SnacksLunch & dinnerVegetarian
47 min15 prep · 32 cookEasy670 kcalper serving
Caraway Seed Cake

Method

  1. Heat the oven to 180C (160C fan). Butter a 10 cm round cake tin or a deep ramekin and line the base with a disc of baking paper.
  2. Warm 1.5 tsp of caraway seeds in a small dry frying pan over a low heat for about 1 minute, shaking the pan, until they smell nutty. Tip them straight onto a cold plate so they stop cooking.
  3. Beat 30 g of softened butter with 35 g of caster sugar in a small bowl, with a wooden spoon or hand whisk, for 3-4 minutes until distinctly paler and fluffy, scraping the bowl once.
  4. Add 1 beaten egg a teaspoon at a time, beating well between additions so the mixture stays smooth; if it looks like curdling, add a spoonful of the weighed flour.

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Per serving

670kcal
14gprotein
84gcarbs
31gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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