The wholewheat cake with almonds is soft, with a light, tasty consistency and with the rustic touch of wholewheat flour.
| 160 g wholewheat flour | |
| 100 g almonds flour | |
| 120 g sugar cane | |
| 30 g honey | |
| 3 eggs | |
| 80 ml sunflowers seeds oil | |
| 100 ml milk | |
| 16 g baking powder | |
| a pinch of salt | |
| vanilla extract, 1/2 teaspoon | |
| a handful of sliced almonds |
| 1. | Sift together flour, almond flour, salt and baking powder. |
| 2. | Whisk the eggs with sugar, honey and vanilla extract with electric whisk for at least 5 minutes. Always beating, pour the oil and milk in flush, then add the dry ingredients and stir well with a spatula. |
| 3. | Pour the mixture into the buttered and floured pan and distribute all over the sliced almonds. Bake at 180°C for about 40-45 minutes. |
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