CARAWAY SEED CAKE     back.jpg (2643 bytes)

185g plain flour 120g caster sugar
1 tablespoon ground almonds finely grated rinds of 2 lemons
1 teaspoon baking powder 2 large eggs
1 tablespoon caraway seeds approximately ¼ cup milk
120g unsalted butter

 Sift the flour into a bowl with almonds, baking powder and a pinch of salt. Add the caraway seeds.

 Cream together the butter and sugar until soft and pale. Add the grated lemon rind. Beat in the eggs one at a time. Add the dry ingredients alternately with the milk to form a batter of soft dropping consistency.

 Grease and line a round 20cm, spring-form cake tin. Cook in a pre-heated oven at 180C for approximately 40 - 45 minutes, or until cooked when tested with a skewer.

 Turn out cake on to a wire rack to cool.