Caraway Seed Cake
Ingredients
- 120 g Shetland Farm Dairies butter, at room temperature
- 120 g caster sugar
- 3 large eggs, lightly beaten
- 1 level tsp caraway seeds
- 170 g self raising flour
- 50 g ground almonds
- 2 tbsp milk
Method
- Preheat the oven to 160°C/gas mark 3. Line a small loaf tin (20cm x 9cm) with baking parchment.
- Lightly toast the caraway seeds in a small pan over a low heat for a couple of minutes. This helps to release their aroma. Remove from the heat and allow to cool.
- Cream the butter and sugar together until pale and creamy. Add the beaten eggs a little at a time, beating well between additions. You can add a spoon or two of the flour with the last of the egg to stop the mixture curdling.
- Add the caraway seeds, the rest of the flour and the ground almonds. Mix well to combine, adding the milk to loosen the mixture to a dropping consistency.
- Spoon the batter into the prepared tin and bake for an hour. To check if it’s cooked, insert a skewer into the cake. If it is clean when you remove it, the cake is ready.
- Let the cake cool completely on a wire rack.
The cake will keep for up to a week in an airtight container.
Written by Osla Jamwal-Fraser for Taste of Shetland.