Seed cake is very easy and excellent for picnics, or just to have with a cup of tea. It’s also great to eat with some cold custard! Delicious! Nigel Slater suggests that you go easy with the Caraway seeds and only use one teaspoon because it can taste a bit medicinal. That’s what I used to do, but I tried it with just over a teaspoon and it was still lovely.
You’ll need a lined loaf tin.
- 120g butter
- 120g caster sugar
- 3 large eggs
- Just over one teaspoon Caraway seeds
- 170g self raising flour
- 50g ground almonds
- 2 tablespoons milk
- Teaspoon Demerara sugar
- Sliced almonds
- Preheat oven to gas mark 3.
- Cream together the butter and caster sugar.
- Beat the eggs and mix in.
- When mixed add the Caraway seeds, flour, ground almonds and milk.
- Mix the ingredients well until you have a ‘sloppy’ mixture.
- Scrape the mixture into the greased paper lined tin and flatten top.
- Decorate with Demerara sugar and almonds
- Bake in centre of oven for an hour.
- The cake can be stored by wrapping well in some foil and placed in a cake tin.