We know you all love baking, so look out for our new series of recipes, Cake of the Month. We're kicking off the series with this very easy family cake, with the good old-fashioned flavour of caraway seeds.
4 oz (110g) butter at room temperature
4 oz (110g) caster sugar
2 large eggs, beaten
5oz (150g) self-raising flour
1oz (25g) ground almonds
2-3 tablespoons milk
2 rounded teaspoons caraway seeds
2 level tablespoons demerara sugar
1 tablespoon flaked almonds, crushed a bit
Pre-heat the oven to gas mark 4, 350F (180C).
You will also need a greased 7 inch (18 cm) round cake tin with the base lined with greaseproof or silicone paper.
First cream the butter and sugar together until the mixture is pale and fluffy, then gradually beat in the beaten eggs a little at a time.
When all the egg has been incorporated, take a metal spoon and lightly fold in the ground almonds, caraway seeds and flour.
Then add enough milk to give a good dropping consistency and spoon the mixture into the prepared tin. Level off the surface with the back of a spoon then sprinkle the demerara sugar and crushed almonds all over. Bake in the centre of the oven for about an hour or until the cake shows signs of shrinking away from the sides of the tin.
Cool in the tin for 10 minutes, then turn out on to a wire rack to cool. I think that this cake tastes better after a day or two, so wrap it in foil and keep it in a tin.