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.

The wholewheat cake with almonds is soft, with a light, tasty consistency and with the rustic touch of wholewheat flour.

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