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
| 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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