-180g butter, melted and cooled
-2 large eggs
-170g caster sugar
-250g plain flour
-1 tsp baking powder
-pinch of salt
-2 Tbsp whole caraway seeds
-200ml buttermilk or sour milk
1) Lightly beat the eggs, add the sugar then beat together until the mixture is pale and thick. Stir in the buttermilk and beat to combine.
2) In a separate bowl combine the flour, baking powder, salt and caraway seeds. Gently fold in the egg mixture then add the melted butter. Pour the resultant batter into a 1l loaf tin that's been greased and lined.
3) Transfer to an oven pre-heated to 180°C and bake for about 45 minutes, or until the cake is golden brown on top and a toothpick inserted into the centre emerges cleanly. Allow to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely before slicing and serving.
