120 g Shetland Farm Dairies butter, at room temperature
120 g caster sugar
3 large eggs, lightly beaten
1 level tsp caraway seeds
170 g self raising flour
50 g ground almonds
2 tbsp milk
Method
Preheat the oven to 160°C/gas mark 3. Line a small loaf tin (20cm x 9cm) with baking parchment.
Lightly toast the caraway seeds in a small pan over a low heat for a couple of minutes. This helps to release their aroma. Remove from the heat and allow to cool.
Get oot di best lem!Cream the butter and sugar together until pale and creamy. Add the beaten eggs a little at a time, beating well between additions. You can add a spoon or two of the flour with the last of the egg to stop the mixture curdling.
Add the caraway seeds, the rest of the flour and the ground almonds. Mix well to combine, adding the milk to loosen the mixture to a dropping consistency.
Spoon the batter into the prepared tin and bake for an hour. To check if it’s cooked, insert a skewer into the cake. If it is clean when you remove it, the cake is ready.
Let the cake cool completely on a wire rack.
The cake will keep for up to a week in an airtight container.
Written by Osla Jamwal-Fraser for Taste of Shetland.
