Unleavened Seed Cake

This old-fashioned seed cake skips baking powder entirely. All the lift comes from stiffly beaten egg whites folded into a rich batter of creamed butter and sugar. The result is a dense, tender crumb with a texture closer to a pound cake than a fluffy sponge.

Caraway seeds give the cake its signature warm, slightly anise-like flavor that’s been a British teatime staple for centuries. Candied orange peel adds bursts of bittersweet citrus, while a whisper of mace brings a floral spice note that ties everything together.

The key step is folding. Stiff egg whites lose volume fast if you stir too aggressively, so use a wide spatula and cut through the center, scooping up from the bottom in slow, deliberate strokes.

Bake low and slow until a toothpick comes out clean. This is a thick batter that needs time in the oven without browning too fast on top.

Pro Tips

• Separate eggs while cold, but whip whites at room temperature for maximum volume.
• Cream butter and sugar until pale and fluffy, at least 4-5 minutes. This step builds the structure that replaces chemical leavening.
• If you can’t find candied orange peel, make your own by simmering strips of orange zest in simple syrup until translucent.
• Let the cake cool completely in the pan before turning out. It’s fragile when warm.

Variations

• Almond version: Use almond extract instead of vanilla and swap chopped nuts for slivered almonds.
• Lemon seed cake: Replace candied orange peel with lemon zest and add a lemon glaze drizzle.
• Spice-forward: Add a pinch of cardamom alongside the mace for a Scandinavian twist.