Caraway seed cake

I hated seed cake as a child and now it is one of my great favourites. It may just be a flavour that grows on one as one gets older. I bought a delicious cake from Marguerite Garton of Ballydehob.

6ozs (170g) butter

6ozs (170g) caster sugar

3 eggs, free-range if possible

8ozs (225g) plain white flour

1 tbsp ground almonds, optional

2 dsp caraway seeds

3 tsp baking powder some caraway seeds to sprinkle on top

Round cake tin 7 inches wide x 3 inches deep (18cm x 7.5cm)

Line the cake tin with greaseproof paper.

Cream the butter, add the sugar and beat until very soft and light. Whisk the eggs and gradually beat into the creamed mixture. Stir in the flour and ground almonds. Add the baking powder and 2 dessertspoons of caraway seeds with the last of the flour. Turn the mixture into the prepared cake tin, scatter a few caraway seeds on top and bake in a moderate oven, 180C/350F/regulo 4 for 50-60 minutes. Cool on a wire rack. Keeps well in an airtight tin.