I cooked a lot in the last period: soon I will return to Italy for the holidays and as long as I’ll be there I’ll have a few tools, no gimcrackery for photos and no reflex. So I put aside some delicacies for you, for the Christma period! But between kilos of cookies and creams I needed a simple and rustic sweet, to have a breakfast as I like it. And this wholewheat l cake with almonds is perfect.
Soft and fragrant, it leaves a mark with its simplicity. Almonds give the character, softened by a touch of honey, and the wholewheat embraces everything in its warm flavor. Very easy to prepare, it is kept soft and humid for several days, if it is well closed under a glass bell. You can sprinkle it with powdered sugar and for sure, accompanied by a nice cup of tea, you will be asked for a bis!
Wholewheat cake with almonds
Ingredients for a 22-24 cm pan (here the original recipe):
- 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
Sift together flour, almond flour, salt and baking powder.
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. 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.