We celebrated National Cake Day with…… a cake! When you have a good sponge mixture, you can open the cupboards and find lots of goodies to add to it. Caraway seeds can be a bit divisive but we love them, so we put them in, but if they’re not a family favourite then leave them out or replace them with something else.
INGREDIENTS
- 225g self-raising flour
- 1 teaspoon baking powder
- 150g caster sugar
- 150g unsalted butter
- 2 eggs
- 4 tablespoons milk
- 1/2 tablespoon poppy seeds
- 1/2 tablespoon Caraway seeds
- 1 tablespoon demerara sugar
Method
- Preheat the oven to 160°C (fan) and grease or line a small round cake tin.
- Soften the butter so it can be easily mixed in to the other ingredients.
- Beat the flour, baking powder, butter, sugar, eggs and milk together until you have a smooth mixture. If the mixture seems a little stiff then add a drop more milk.
- Add the poppy seeds and caraway seeds and mix well.
- Pour the mixture in to the cake tin and sprinkle the demerara sugar on top.
- Bake in the middle of the oven for 40 minutes or until the sides start to come away from the tin.
- Allow to cool on a wire rack.
