CARAWAY SEED CAKE Serves

6–8 1 cup self-raising flour ½ cup plain flour 125g butter, softened ¾ cup caster sugar 3 eggs 2 tablespoons caraway seeds extra 2 teaspoons caster sugar

Preheat oven to 180°C. Grease an 18cm round springform pan, then line base and side with baking paper. Sift flours together into a bowl. Using an electric mixer, beat butter and sugar for about 6 minutes until pale and creamy. Add eggs, 1 at a time, beating well after each addition until well combined. Add flour mixture and caraway seeds, and beat with electric mixer until combined. Spoon mixture into prepared pan and smooth surface. Sprinkle extra caster sugar over top of cake. Bake for 45–50 minutes or until a skewer inserted into centre of cake comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Cut into slices to serve.

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