A Modern Seed Cake

I’m a huge fan of cakes that straddle the line between sweet and savoury, cakes with a multilayered flavour and texture profile that makes them instantly interesting on the palette. These cakes are the ones that make me curious and inventive when it comes to serving them. This cake is most defnitely one of those cakes. It is at home alongside a pot of tea on a dark winter afternoon as much as it is on a cheese board, alongside crakers and crispbreads for a dinner party finale. 

The combination of malted flour and wholemeal spelt are wholesome but become sweet and toothsome with the addition and the dark honey. The Rosemary works well at introducing the savoury note and the mixture of seeds offer pops of texture in each bite. The addition of the yogurt helps to keep the cake moist enough to eat alone with a cup of tea but a slice would equally welcome a pat of butter or the soft creamy texture of goats or mold ripend cheeses. 

 

Ingredients

185g malted flour (I like the Organic Three Malts from Shipton Mill or the Oak Smoked Malted flour from Bacherdale)
100g wholemeal spelt flour
3/4 tsp sea salt
2 tsp baking powder
1 tbsp finely chopped fresh rosemary
1 tbsp black sesame seeds
60g hemp hearts
100g sunflower seeds
Zest of 1 large orange
170g unsalted butter
115g light muscovado sugar
100g dark muscovado sugar
125ml dark honey, I used rosemary but woodland or chestnut would be brillaint too
2 tsp vanilla extarct 
3 large eggs
250g full fat yogurt

 

Method

1. Pre-heat the oven to 170 degrees celsius and oil a 10 cup bundt tin really well with vegetable oil.

2. In a medium bowl, sift together the flours, baking powder and sea salt, stir through the chopped rosemary and all of the seeds.

3. In the bowl of a free standing mixer or with an electric hand mixer, beat the butter and the sugars together until light and fluffy. Bear in mind when using darker sugars this might seem to take a little longer but it will eventually beat to become a nice milky coffee colour. Add the honey and vanilla extract, beat to incorporate. Add the eggs one at a time ensuring that each egg is fully incorporated before adding the next.

4. Alternately add the flour and the yogurt, starting and ending with the flour. Beat until just incorporated.

5. Pour the batter into the oiled bundt tin. Make sure it fills all the crevices in your bundt tin, ensuring thre are no air bubbles.

6. Place the tin in the oven and bake for 50-60 minutes or until thoroughly baked through, rotate the pan halfway through baking to help ensure an even bake. Test with a cake skewer to be sure it is fully baked in the centre before removing it from the oven. 

7. Allow to cool completely…COMPLETELY…on a wire rack before turning the cake out. Depending upon the shape and type of bundt tin you use, you may have to loosen the edges of around the centre tube to sucessfully turn out your cake. 

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