Oh my goodness this very traditional caraway cake was so moreish. It takes no time at all to make and tastes a little like a Madeira cake but with a hint of aniseed from the caraway seeds.
- 170g caster sugar
- 170g butter, softened
- 3 large eggs
- ½ tsp vanilla extract
- 170g self-raising flour
- 45g ground almonds
- 4 tbsp milk
- 4 tsp caraway seeds
- 1 tbsp brown sugar
- flaked almonds, optional
Line a 900g loaf tin with baking parchment or a loaf liner available from Lakeland.
Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla essence, then gently stir in the flour, ground almonds, milk and caraway seeds.
Pour the mixture into the tin. Sprinkle over the brown sugar and flaked almonds if using.
Bake in the top oven at around 200ºC for 45 minutes to one hour or until a skewer comes out clean. Remove from the tin and leave to cool on a wire rack.