Citrus Caraway Cake

Old-fashioned? Unusual? Yummy, though. I don’t know what inspired a wondering/yearning for seed cake but a bit of research and a couple of experiments yielded this. Plus a bit of jiggery pokery to source the key ingredients, caraway seed (closely related to cumin, but don’t use cumin!) and diced mixed peel. Absolutley brilliant with a nice cuppa. A Devon spring day, a natter and Marple vibes.
I’d like another time to make a double amount, two sandwich tins, and make a marmaladey butter cream in the middle and on top. With a birthday candle maybe.


Ingredients 8 – 12 slices

  • 180g self-raising flour Doves gluten-free self-raising works well too
  • 40g ground almonds
  • 1tsp baking powder
  • a pinch of salt
  • 150g vegan butter softened to room temperature
  • 150g caster sugar
  • 100ml non-dairy milk room temperature ideally
  • 4 tbsp non-dairy yogurt
  • 50g candied peel
  • 2 tbsp caraway seeds
  • 4 tbsp sieved marmalade


  1. Pre heat the oven 160° fan, 180° standard, gas 4
  2. Grease and line with greaseproof paper/baking parchment (same thing I think) either a 2lb loaf tin or 20cm spring form tin top tip: scrunch up the paper then unfold it as this will help fill the corners
  3. Mix the butter and sugar until light and fluffy can be with wooden spoon and elbow grease or electric hand mixer
  4. Combine the yogurt and milk in a jug or bowl
  5. Combine the flour, ground almonds, baking powder and salt
  6. Add the milk-yogurt mix to the butter and sugar and combine not to worry if it curdles
  7. Sift in the flour (adds air) and gently fold it in completly as you go on now, squish as little as possible so as to keep air in it
  8. Scatter on the peel and seeds and stir them in
  9. Scoop the cake mix into the tin and push it to the edges
  10. Bake for 60 minutes until risen and golden brown
  11. Leave to cool in the tin for ten minutes then lift it out of the tin onto a cooling rack
  12. Spread the marmalade over the top so it glazes on in to the top surface