I made some too (first time for the savoury variety)
I used Cheshire cheese, dried oregano, a blob of mascarpone. half teaspoon of garlic & ginger paste, diced sundried tomatoes and topped off with half a baby plumb tomato. They came out perfect and they are seriously addictive.
I've made sunflower 'flour' to bulk up the ground almond. I whacked the seeds into my 'lecky spice grinder and blended the result with the ground almond. That will be the base for tonight's baking endeavour.
I've used the seed and nut mix before and the cake comes out great. I use almond essence flavouring and dot blueberries all over the wet mix, banging the silicon cake 'tin' on the worktop makes the berries sink. I bake it on Gas mark 5 for 20 mins then reduce to mark 4 for 10 mins. I've not had any disasters yet.
A slice topped with single cream is very satisfying (and very more-ish)