Table of Contents
Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine. Sift together flour, salt, and baking powder. Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well.
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.
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.
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. Cast aside all thoughts of generosity or the more the merrier. A pleasing seed cake is about how few seeds you add rather than how many. A pinch or two is all you need to flavour an entire cake.
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