This is a light and slightly sweet cake that is a traditional English cake. Caraway seeds provide a little hint of anise and citrus for this delightful cake. Serve it warm or room temperature with a cup of your favorite tea or coffee. A deliciously different cake, and a wonderful way to enjoy the unique flavors of the Caraway Seed.
1/2 cup butter (room temperature)
1/2 cup granulated (white) sugar
1 tsp vanilla extract
1/4 cup ground almonds (this is a necessary ingredient for this cake)
2 tsp Caraway Seeds
1 1/8 cup flour
2 tsp baking powder
2 -3 Tblspns milk (enough to make the batter wet enough to pour into pan)
Directions: Preheat oven to 350 degrees. Line with parchment paper (and spray with cooking spray) a round (9 inch) cake pan. Mix together the butter and sugar until light and fluffy. Add the vanilla and then the eggs, one at a time, mixing after each egg. Fold in the ground almonds, Caraway Seeds, and mix until just incorporated. Sift together the flour and the baking powder and then fold it into the butter/egg mixture. Add the milk until the batter is a cake batter consistency. Pour the batter into the prepared pan and bake in the preheated oven for 30 - 35 minutes, or until the cake is lightly golden (do not overbake). After baking, cool the cake on a rack.