Preheat the oven to 180°C/160°C fan/Gas 4. 2. Measure the flour, bicarbonate, ginger and mixed spice into a large bowl. 3. Measure the butter, treacle, syrup and sugar into a small saucepan and heat gently until the butter has just melted. Set aside to cool a little.. in go the self-raising flour and almond flour, plus the lemon zest. mix well to get a smooth batter. grease and flour a cake tin (mine is 23cm in diameter, or 9 inches), and spread the batter well in the pan. bake at 180 degrees Celsius for 30 minutes or until golden and a skewer inserted in the middle comes out clean.
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Preheat the oven to 180*C/350*F/ gas mark 4. Butter and line a 2 pound loaf tin with baking paper. Set aside. Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Sift together the flour and baking powder. Stir this in along with the salt, almonds, seeds and milk.. Instructions. Warm the oven to 180°C (350°F) and lubricate a 9-inch round cake pan with butter. Whisk together the flour and caraway seeds in a basin until thoroughly combined. In a separate, large basin, cream together the softened butter and caster sugar until pale and fluffy.
