Preheat oven to 170C, 325F or gas mark 3. Grease and line an 18 cm (7 in) round deep cake tin. 

Cream butter with sugar until pale. Sift flour and baking powder together. Beat eggs into sugar and butter mix gradually, adding a little flour with each addition. Stir in remaining flour, milk, peel and seeds. Transfer mix to prepared tin, level gently and decorate with almonds. Bake for 1¼ to 1½ hours or until firm to the touch and lightly browned. Allow to cool slightly before removing from tin. 

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