Preheat the oven to 180 degrees C. Grease a 19cm square cake tin and line with nonstick baking paper.
Cream the butter and sugar and beat in the eggs, one at a time. Mix in the ground almonds, sift in the ﬂours and spices, add the caraway seeds and fold in with a metal spoon. Mix in the almond extract and the milk and spread the mixture evenly in the prepared tin. Sprinkle the top with the brown sugar and slivered almonds.
Bake for 1–1 1/4 hours, or until cooked. Cool in the tin and cut into squares before serving.