Caraway Seed Cake is a traditional British recipe for a classic cake flavoured with caraway seeds whose antecedents go back to the 17th century. The full recipe is presented here and I hope you enjoy this classic British version of: Caraway Seed Cake.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a rather old-timey cake, that truly is in need of revival. It's a wonderful cake that goes well with a cup of tea or coffee... so why not serve it for breakfast instead of a muffin?
Pre-heat your oven to 190C (170°C fan/375F/gas mark 5). Line a 900g (2 lb) loaf tin with baking parchment.
Beat together 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.
Pour the mixture into the prepared tin. Sprinkle over the demerara sugar and flaked almonds, then transfer to your pre-heated oven and 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.
Click on the image, above to submit to Pinterest.