Mary Berry Seed Cake Recipe

This tender, crumbly Mary Berry Seed Cake is made with ground almonds, caraway seeds, and butter, ready in about 1 hour and 15 minutes. The aroma of toasted caraway filling the kitchen as the cake turns golden brown is incredibly rewarding. I always find myself reaching for a second slice with my afternoon tea.

Why This Classic Works

I used to think seed cake sounded a bit old-fashioned until I actually baked it myself. The combination of ground almonds and self-raising flour creates a brilliant, soft crumb that holds up beautifully to the distinct flavor of caraway.

My biggest mistake early on was over-mixing the batter, which made the texture too dense. Folding the dry ingredients gently ensures a light finish that pairs perfectly with a hot cup of Earl Grey.

Mary Berry Seed Cake Ingredients

• 225g softened unsalted butter
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 50g ground almonds
• 2 tablespoons caraway seeds
• 2-3 tablespoons milk

How To Make Mary Berry Seed Cake

1. Prep the oven and tin: Preheat your oven to 160°C (140°C fan) and line a 20cm round cake tin with baking parchment.
2. Cream butter and sugar: Beat the softened butter and caster sugar together in a large bowl until pale and fluffy.
3. Add the eggs: Beat in the eggs one at a time, adding a spoonful of flour with each to prevent the mixture from curdling.
4. Fold in dry ingredients: Gently fold in the remaining self-raising flour, ground almonds, and caraway seeds.
5. Adjust consistency: Stir in just enough milk to give the batter a soft dropping consistency.
6. Bake the cake: Pour the batter into the prepared tin and bake for 50 to 60 minutes until a skewer inserted in the centre comes out clean.
7. Cool completely: Leave the cake to cool in the tin for 10 minutes before turning it out onto a wire rack.

Recipe Tips

• Check your seeds: Ensure your caraway seeds are fresh, as stale seeds will lack the punchy aniseed flavour needed for this bake.
• Room temperature ingredients: Using room temperature butter and eggs helps the batter emulsify smoothly without curdling.
• Watch the oven: Check the cake at the 45-minute mark and cover loosely with foil if the top is browning too quickly.

What To Serve With Seed Cake

This traditional bake is best served plain alongside a strong pot of English Breakfast or Earl Grey tea. A sharp lemon curd or a thin layer of salted butter also complements the herbal notes nicely.

How To Store

Store the cooled cake in an airtight container at room temperature for up to 4 days. You can also freeze the whole cake or individual slices wrapped tightly in cling film for up to 3 months.

FAQs

Can I use plain flour instead?
Yes, but you must add 2 teaspoons of baking powder to replicate the lift of self-raising flour.

Why did my cake sink in the middle?
Opening the oven door too early or under-baking the centre can cause the sponge to collapse.

Can I substitute the caraway seeds?
If you dislike caraway, poppy seeds or a mix of citrus zest work well, though it changes the traditional character.

Nutrition

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 115mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Protein: 6g

Try More Recipes:

• Mary Berry Small Christmas Cake Recipe
• Mary Berry Salted Caramel Cake Recipe
• Mary Berry Rhubarb Cheesecake Recipe