Caraway Cake is a traditional English recipe for a classic tea-time cake of a flour, butter sugar, egg and milk batter flavoured with crushed caraway seeds that's oven baked and served sliced. The full recipe is presented here and I hope you enjoy this classic English version of: Caraway Cake.
Sift together the flour, salt and baking powder in a bowl. Meanwhile, in a separate bowl cream together the 115g butter and sugar until light and fluffy. Add the caraway seed and mix to combine then add the beaten egg and mix until completely incorporated. Now add the dry mixture and mix to combine before adding the milk. Beat well to form a smooth batter then pour into a greased and floured 20cm springform cake tin.
Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 40 minutes, or until nicely browned on top and set (where a skewer inserted into the centre of the cake emerges clean).
Transfer to a wire rack and allow to cool completely before slicing and serving.
