Seed Cake

By Alessandra Pino and Ella Buchan (from A Gothic Cookbook)

Image: Sam Bilton

Ingredients - Serves 10-12

• 300g butter, softened

• 350g caster sugar

• ½ tsp orange flower water

• 3 medium eggs, plus 3 extra yolks, beaten

• 1½ tbsp caraway seeds

• 300g plain flour

• 1 tsp baking powder

• Pinch of salt

• ¼ tsp ground cinnamon

• Zest of 1 orange

Method

1. Preheat the oven to 160℃/140℃/320℉/gas mark 3. Grease and line a 20cm round, high sided cake tin.

2. Beat together the butter and caster sugar with a handheld whisk or in a stand mixer until pale, add the orange flower water then gradually the eggs, beating all the time.

3. Toss the seeds in 1 tbsp of the plain flour and set aside - this helps them to integrate better into the cake, so they're less likely to sink to the bottom as it bakes.

4. Mix together the remaining flour, the baking powder and salt and slowly add to the wet mixture, beating until well combined. Fold in the seeds, cinnamon and orange zest.

5. Pour into the prepared tin and bake for 1-1½ hours, until a skewer inserted into the centre comes away clean. Cover loosely with foil if it starts to look too dark - you're looking for an even, golden colour.

6. Allow to cool in the tin for 20 minutes or so before turning out and cooling completely on a wire rack.

Image: Sam Bilton