Caraway Seed Cake

Dated? Old-fashioned? Maybe, but our tasters all gave it the thumbs-up and said please include it

This recipe is from Delia's Cakes

Caraway Seed Cake
 175g self-raising flour, sifted
 175g spreadable butter
 175g golden caster sugar
 3 large eggs, beaten
 50g ground almonds
 4 tablespoons milk
 3 rounded teaspoons caraway seeds
For the topping:
 2 level tablespoons demerara sugar
 1 level tablespoon flaked almonds, crushed a bit
 Pre-heat the oven to 180°C, gas mark 4
Equipments: A Delia Online/Silverwood loaf tin (or a standard 2lb loaf tin), lined with a 2lb traditional loaf tin liner


What you do is sift the flour into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients.

Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.

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 on a lower shelf so that the top of the tin is aligned with the centre of the oven for about 1 hour 5 minutes, or until the cake is springy in the centre.

Cool in the tin for 10 minutes, then turn out onto a wire rack to cool.

I think that this cake tastes better after a day or two, so leave it in its liner and store in a tin.

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