Seed Cake

This is a very traditional British tea cake, and I’ve been making it since university (as it was very cheap to make!). I’ll reference this recipe from Nigel Slater, but it appears to be almost identical to the one from Delia Smith.

• 120g butter
• 120g caster sugar
• 3 large eggs
• 170g SR flour
• 50g ground almonds
• 2 tsp caraway seeds
• 2 tbs milk

Heat the oven to 160C. Line a 20cm x 9 cm x 7cm loaf tin (greaseproof paper, or the traditional smear of butter with a dusting of flour).

Cream the butter and sugar, then beat in the eggs. Mix in the rest of the ingredients. Bake for 1 hour.