Caraway seed cake
This light, airy cake is delicious with the nutty bitterness of caraway seeds for added texture and enhanced flavour
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
50
MINUTES
Ingredients
170g butter
170g caster sugar
3 eggs
225g plain white flour
1 tbsp ground almonds, optional
2 dsp caraway seeds (plus some caraway seeds to sprinkle on top)
3 tsp baking powder
Equipment:
round cake tin 7 inches wide x 3 inches deep (18cm x 7.5cm)
Method
Preheat the oven to 180°C.
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 for 50-60 minutes. Cool on a wire rack. Keeps well in an airtight tin.
