Rich seed cake

Name: Rich seed cake
Yield: 10-12
Ingredients: 175 g Butter; 115 g Fairtrade Tate & Lyle Golden Caster Sugar; 2 tbsp Lyle’s Golden Syrup; 3 Egg; 150 g Self raising flour; 115 g Plain flour; 2 tsp Caraway seeds; Large piece of lemon peel; Zest of one large orange; 4-5 tbsp Orange juice

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Prep

20 min

Bake

1 hour 15 mins

Serves

10-12

Difficulty

Easy

About

Flavoured with a subtle hint of orange and lemon zest, indulge in this British classic.

made using

Golden Caster

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Easy Cakes And Cupcakes Afternoon Tea Afternoon Tea 10-12

Instructions

Ingredients

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How to make this recipe

Step 1

Preheat oven to 170°C/Fan150°C, 340°F, Gas 3.

Step 2

Greased and line 18cm/7” deep round cake tin.

Step 3

Cream together the butter, Tate & Lyle Caster Sugar and Lyle’s Golden Syrup until pale fluffy. Gradually beat in the eggs beating well after each addition.

Step 4

Sift together the flours and fold into the mixture then fold in the caraway seeds, candied lemon peel, orange zest and juice.

Step 5

Spoon the mixture into the prepared tin, level and make a slight dip in the middle. Bake in a preheated oven for about 1 hour 15 minutes or until firm to touch. Turn out on a wire rack to cool.

TOP TIP

If you want to go the extra mile, whip up some icing and our it on the cake so it drips down the sides a little. You can even finish the cake with a little lemon or orange zest I the centre for a tangy twist!