-
Preheat oven to 180C and grease a
15x25cm loaf tin, line with greaseproof paper and grease paper.
-
Cream butter and sugar until light and
fluffy.
-
Stir in seeds, beat egg whites until
fairly stiff, add yolks and whisk lightly.
-
Fold into creamed mixture with
almonds.
-
Sift flour and fold in alternately
with the milk.
-
Pour mixture into prepared tin.
-
Top with a light sprinkling of caraway
seeds.
-
Bake for about one hour, or until done
when tested.
-
Leave in tin for 10 minutes, then turn
out to cool on a wire cake rack.
-
Remove paper and serve.
