Caraway Seed Cake

1 hour - 1 hour 5 minutes

to cook

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. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

method
Ingredients

Method

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.

See more Loaf Tin recipes being made in on our Cookery School Video on this page.

Ingredients

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

Additional

Pre-heat the oven to 180°C, gas mark 4

Using a fan-assisted oven? Click here

Equipment

You will also need a Delia Online 1lb Loaf Tin (or a standard 2lb loaf tin), lined with a 1lb Bake-0-Glide loaf tin liner or a 2lb traditional loaf tin liner. The different sizes mentioned are correct - click here for more details.

The Delia Online bakeware range is now available online and you can buy our Delia Online Loaf Tin direct from Silverwood.

Click here for the tin