125g of unsalted butter, softened
70g of soft light brown sugar or light muscovado
Finely grated zest of 1 orange or lemon (optional)
100g of wholemeal cake flour/fine plain wholemeal flour
2 tsp of baking powder
100g of ground almonds
25g of sunflower seeds
25g of poppy seeds
3 medium eggs (optional)
3 tbsp of milk or water
About 20g of flaked almonds or pumpkin seeds (or a mix)
Step 1Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 20cm round springform cake tin with baking paper.
Step 2Put the butter and sugar, and the orange or lemon zest if using, into a large bowl or a free-standing electric mixer. Use an electric hand whisk or the mixer to beat for a couple of minutes, until light and fluffy.
Step 3In a second bowl, thoroughly combine the flour, baking powder, ground almonds, sunflower seeds and poppy seeds, if using.
Step 4Add an egg and a spoonful of the dry ingredients to the butter and sugar mix and beat until evenly blended. Repeat to incorporate the remaining eggs. Tip in the remaining dry ingredients and fold together gently but thoroughly, finishing by folding in the milk or water to loosen the batter a little.
Step 5Spoon the mixture into the prepared tin and spread it gently and evenly. Scatter with the flaked almonds and/or pumpkin seeds. Bake in the oven for 35 minutes, or until risen and golden, and a skewer inserted into the centre comes out clean. Leave to cool, at least a little, on a wire rack.
Step 6Remove the cake from the tin and cut into slices to serve. It will keep in an airtight tin for up to 5 days, but you’ll most likely finish it well before then.