Hi, I have made these a couple of times, as the kids really loved them.
I used store bought pastry, three sheets,  cut in half, mixture shared between each piece of pastry. I guess if you are making your own pastry, you could roll it to about the shopbought square size.
The mixture looked impossible, but miraculousy held together when rolled in the pastry - I think though if the pastry was not so uniform, it would be difficult to contain the mixture.

Hi, have any clever experienced folk out there tried the cape seed loaf recipe?
The book says fform loaf then leave to raise for a second time.
Do you cover it?
Thanks in anticipation,
Gig