Caraway seed cake cut into slices

Caraway seed cake

By Natasha Illingworth
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Prep: 15 mins Cook: 1 hr

Easy

Serves 8-10

Make the most of the distinctive flavours of caraway seeds with this easy loaf, made with ground almonds and topped with flaked almonds

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (10)

  • kcal334
  • fat20g
  • saturates10g
  • carbs33g
  • sugars20g
  • fibre1g
  • protein6g
  • salt0.5g
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Ingredients

  • 170g golden caster sugar
  • 170g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp vanilla extract
  • 170g self-raising flour
  • 45g ground almonds
  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 tsp caraway seeds
  • 1 tbsp demerara sugar
  • 1 tbsp flaked almonds

Method

  1. Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.

  2. Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.

  3. 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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