Caraway Seed Cake

• golden sugar↗170g g
• butter↗170g g

  softened

• large eggs↗3
• vanilla extract↗½ tsp tsp
• self‑raising flour↗170g g
• ground almonds↗45g g
• milk↗4 tbsp tbsp
• caraway seeds↗4 tsp tsp
• demerara sugar↗1 tbsp tbsp
• almond flakes↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C/170 °C fan/gas 5. Line a 2 lb/900 g loaf pan with parchment paper.

2. 2

   Beat the golden sugar and butter with an electric mixer or wooden spoon. Add the eggs and vanilla extract, then gently fold in the self‑raising flour, ground almonds, milk and caraway seeds.

3. 3

   Pour the mixture into the pan. Sprinkle with demerara sugar and almond flakes, then bake for 1 hour or until a skewer inserted into the cake comes out clean. Remove from the pan and let cool on a wire rack.