Table of Contents
Aromatic caraway seed cake. Set oven to 170°C (fan). Line a 2lb loaf tin with baking paper. Whisk together sugar & butter. Whisk in eggs & vanilla extract. Gently whisk in flour, ground almonds, caraway seeds & milk. Pour mixture into loaf tin.
Cream 120g each of butter and caster sugar until light and fluffy. Beat in 3 large eggs, then, when well mixed, add 1 tsp caraway seeds, 170g self-raising flour, 50g ground almonds and 2 tbsp milk. Scrape into a paper-lined loaf tin (20cm x 9cm x 7cm measured across the base) with a rubber spatula and bake for an hour at 160C/gas mark 3.
Stir in the ground almonds and the caraway seeds before sifting in the flour. Do this from a decent height; this will trap in as much air as possible thus ensuring a good rise. Fold in the flour until just mixed, one will need to add a little milk to get it to the right consistency.
Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds. Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.
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