Servings: 8
Ingredients:
- 120g Shetland Farm Dairies butter, at room temperature
- 120g caster sugar
- 3 large eggs, lightly beaten
- 1 level tsp caraway seeds
- 170g self raising flour
- 50g ground almonds
- 2 tbsp milk
Instructions:
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Preheat the oven to 160°C/gas mark 3. Line a small loaf tin (20cm x 9cm) with baking parchment.
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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.
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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.
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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.
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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.
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Let the cake cool completely on a wire rack.
The cake will keep for up to a week in an airtight container.