3 eggs
170 g sugar
180 ml sunflowers seeds oil
half glass of milk
50 g almonds flour
120 g all purpose flour
30 g unsweetened powdered cocoa
10 g baking powder
50 g almonds
vanilla extract
a pinch of salt


1.Coarsely chop the almonds and set aside for a moment.
2. In a bowl, beat the eggs together with the sugar with the help of the electric whisk. Decrease speed and add oil and milk. Sift the flour with the cocoa and baking powder and add to the mixture. Finally add the almond flour, the pinch of salt and the vanillin.
3. Mix well and pour into the mold covered with baking paper. Spread the chopped almonds over the entire surface and bake in a preheated oven at 180 ° C.
4.Cook for about 40-45 minutes (toothpick test) and allow to cool on a wire rack before serving. Store in an airtight container for 3-4 days.

The cocoa and almond cake is a soft and delicious dessert. It is without butter, perfect for breakfast or as a snack, with cocoa in the dough and a shower of chopped almonds on the surface!

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