Delicious Seed Cake

I've used this recipe of Delia Smith's as a basis for some experimentation.

As is the recipe makes a brilliant old fashioned seed cake.

110 grams Butter

110 grams Sugar

Two eggs

150 grams wheat

25 ground almonds

1 teaspoon baking powder

1/2 teaspoon salt

2-3 tablespoons milk

2 tablespoons caraway seeds

Some demerara sugar

Some flaked almonds

Basic batter making: Beat butter and sugar together and add the eggs. After that the wheat, baking powder and salt follows. Lastly gently add the caraway seeds and almonds into the mix. Add some milk to give the batter the right consistency (use own judgement) and drop into tin. Sprinkle demerara sugar and flaked almonds over the cake. Bake for 50-60 mins at 180°C or 350°F or until the cake is golden and the sides have started shrinking from the sides of the tin.

You can also skip the caraway seeds and add two tablespoons fresh, shredded ginger and the zest from one lime to make a very nice ginger and lime cake. In that case I recommend skipping the almond flakes on top and replace them with some lime zest.