Caraway seed cake
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Caraway seed cake

By Natasha Illingworth

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

  • Prep:15 mins
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 334
  • fat 20g
  • saturates 10g
  • carbs 33g
  • sugars 20g
  • fibre 1g
  • protein 6g
  • salt 0.5g

Ingredients

  • 170g golden 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 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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