Ingredients
Butter 185 gm chopped
Almond essence 1/2 teaspoon
Grated lemon rind 2 teaspoons
Castor sugar 1 cup (220 g)
Eggs 3
Self-raising flour 2 cups (300 g)
Ground Almonds 1 tablespoon
Milk 1/4 Cup (60 ml)
Caraway seeds 3 teaspoons
Method
Grease 23cm square slab cake pan, cover base with baking paper.
Combine butter, essence, rind, sugar, eggs, flour, nuts and milk in medium bowl of electric mixer, beat on low speed until ingredients are combined. Then, beat on medium speed until mixture is smooth and changed in colour. Stir in seeds. Spread mixture into prepared pan. Bake in moderate oven about 40 minutes. Stand few minutes before turning onto wire rack to cool.
Top cold cake with 1 quantity Orange Vienna Cream Frosting (click here for recipe), if desired.
Butter 185 gm chopped
Almond essence 1/2 teaspoon
Grated lemon rind 2 teaspoons
Castor sugar 1 cup (220 g)
Eggs 3
Self-raising flour 2 cups (300 g)
Ground Almonds 1 tablespoon
Milk 1/4 Cup (60 ml)
Caraway seeds 3 teaspoons
Method
Grease 23cm square slab cake pan, cover base with baking paper.
Combine butter, essence, rind, sugar, eggs, flour, nuts and milk in medium bowl of electric mixer, beat on low speed until ingredients are combined. Then, beat on medium speed until mixture is smooth and changed in colour. Stir in seeds. Spread mixture into prepared pan. Bake in moderate oven about 40 minutes. Stand few minutes before turning onto wire rack to cool.
Top cold cake with 1 quantity Orange Vienna Cream Frosting (click here for recipe), if desired.
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