Preheat the oven to 180C/350F/gas mark 4
Use a 20cm/8 inch deep round cake tin.
Grease and line the cake. Sift the flour baking powder and salt. Rub in butter until the mixture resembles fine breadcrumbs. Add seeds and mix in lightly with a fork. Add cream and milk. Dough should be of a sticky consistency. Top with castor sugar and caraway seeds mixed together. Pour into prepared tin and bake for 1 hour. Cool on a wire rack. Serve while the cake is hot.
