Seedy almond cake recipe
This wholesome cake is delicious straight from the oven, but it keeps well too. It’s great with a cup of tea or, for a high-fibre, probiotic pud, enjoy it with a spoonful of kefir or natural yogurt, and a little heap of fresh berries or roasted fruit compote. The poppy seeds aren’t essential, but they're great for the look and their texture and, like any seed, they are rich in minerals.
This recipe makes eight slices.
Ingredients
- 125 g unsalted butter, softened
- 70 g soft light brown sugar or light muscovado
- 1 orange or lemon, finely grated zest only (optional)
- 100 g wholemeal cake flour/fine plain wholemeal flour
- 2 tsp baking powder
- 100 g ground almonds
- 25 g sunflower seeds
- 25 g poppy seeds (optional)
- 3 medium eggs
- 3 tbsp milk or water
- 20 g flaked almonds or pumpkin seeds (or a mix)
- 4.4 oz unsalted butter, softened
- 2.5 oz soft light brown sugar or light muscovado
- 1 orange or lemon, finely grated zest only (optional)
- 3.5 oz wholemeal cake flour/fine plain wholemeal flour
- 2 tsp baking powder
- 3.5 oz ground almonds
- 0.9 oz sunflower seeds
- 0.9 oz poppy seeds (optional)
- 3 medium eggs
- 3 tbsp milk or water
- 0.7 oz flaked almonds or pumpkin seeds (or a mix)
- 4.4 oz unsalted butter, softened
- 2.5 oz soft light brown sugar or light muscovado
- 1 orange or lemon, finely grated zest only (optional)
- 3.5 oz wholemeal cake flour/fine plain wholemeal flour
- 2 tsp baking powder
- 3.5 oz ground almonds
- 0.9 oz sunflower seeds
- 0.9 oz poppy seeds (optional)
- 3 medium eggs
- 3 tbsp milk or water
- 0.7 oz flaked almonds or pumpkin seeds (or a mix)
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a 20cm (8in) round springform cake tin with baking paper.
- Put the butter and sugar, and the orange or lemon zest if using, into a large bowl or a free-standing electric mixer. Use an electric hand whisk or the mixer to beat for a couple of minutes, until light and fluffy.
- In a second bowl, thoroughly combine the flour, baking powder, ground almonds, sunflower seeds and poppy seeds, if using.
- Add an egg and a spoonful of the dry ingredients to the butter and sugar mix and beat until evenly blended. Repeat to incorporate the remaining eggs.
- Tip in the remaining dry ingredients and fold together gently but thoroughly, finishing by folding in the milk or water to loosen the batter a little.
- Spoon the mixture into the prepared tin and spread it gently and evenly. Scatter with the flaked almonds and/or pumpkin seeds.
- Bake in the oven for 35 minutes, or until risen and golden, and a skewer inserted into the centre comes out clean. Leave to cool, at least a little, on a wire rack.
- Remove the cake from the tin and cut into slices to serve. It will keep in an airtight tin for up to 5 days, but you’ll most likely finish it well before then.
This recipe is from Eat Better Forever by Hugh Fearnley-Whittingstall (Bloomsbury Publishing, £26). Out now. Photography by Simon Wheeler.
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