Melt margarine in a saucepan gently; don't boil it.
Mix melted margarine, sugar, salt, cocoa, flour and bicarbonate of soda in a bowl.
In a separate container whisk the whole eggs with a mixer to make them foamy and almost stiff.
Add the eggs to the rest of the mixture and gently stir to make it smooth but not to remove the airy texture.
Add all the seeds and nuts then mix again.
Place the cake in a baking tray. It will not pour smoothly but don't worry about it. It will spread into the corners of the tray and fill it up while baking.
Optional: Sprinkle some additional seeds on the surface of the cake.
Bake for 40 minutes at 180 degrees C or until the cake is no longer wet and soft. Cool on a cake rack.
Nuts and Seeds
You can use any nut and seed combination you desire. The following options work well: pumpkin seeds, sunflower seeds, raisins, sultanas, walnuts, hazelnuts, almonds, pistachio nuts, unsalted peanuts and cashews.
I was very disappointed with this recipe. Made it for my husband's birthday and the whole cake just sunk in the middle after taking it out of the oven. It also got quite burnt on the edges but was uncooked inside so oven temp wrong. I have managed to recover some of it but my husband didn't have any candles to blow out this year. Did follow recipe to the letter and this recipe was a first time fail for me. - 18 May 2013