Seed
Cake
INGREDIENTS
4 oz butter
4 oz sugar
2 beaten eggs
5 oz self rising flour
1 oz ground almonds
2-3 tablespoon milk
2-3 rounded teaspoon caraway seeds
2 level tablespoon brown raw sugar (type you put into coffee)
1 tablespoon flaked almonds, a bit crushed
DIRECTIONS
Cream butter and sugar until fluffy and light.
Gradually beat in eggs, bit at a time.
Fold in ground almonds, seeds and flour.
Add enough milk to give mix good dropping consistency.
Spoon into greased 7" tin.
Sprinkle sugar, almonds and seeds on top.
Bake at 350 until cake shrinks from tin, 45 min-1 hr.
Let cool for 10 min before turning out.
Store in foil.
Tastes better after a few days.
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