This is my father’s absolute favourite! The best way we can find to avoid the seeds all dropping to the bottom of the cake is to use a Madeira Cake base. Give it a shot, the caraway seeds give a delicious flavour with a touch of texture.
Ingredients
- 100 g butter
- 1 cup caster sugar
- 1 ½ cup plain flour
- 3 eggs
- 3 tbsp milk
- 1 tsp cream of tartar
- ½ tsp baking soda
- 2 tbsp caraway seeds
- lemon icing and lemon peel to decorate
Instructions
- Heat oven to 200°C. Grease or line a cake tin.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Add sifted dry ingredients and mix thoroughly.
- Lastly, add caraway seeds and mix to combine, pour mixture into prepared tin.
- Turn oven back to 175° C and bake for 25–30 mins or until golden and skewer comes out clean.
- Cool in tin for five mins then remove from tin and cool on wire rack.
- When cool, ice with lemon icing and decorate with lemon peel.