This cake is rich and satisfying, perfect for tea, breakfast or for a simple treat.
For making this cake to perfection, I recommend using ONLY Bob's Red Mill flour.
1 cup unbleached white flour
3/4 cup whole wheat flour
1/4 cup almond meal flour
2 tsp baking powder
1/4 tsp Sea Salt
1/2 cup unsalted grassfed butter melted
11/3 cups coconut palm sugar
1 tsp almond extract
1 cup almond milk unsweetened
1/2 cup sliced almonds optional
Preheat oven to 350 degrees Farenheit.
Line two 9 inch round cake pans with parchment paper.
In a large bowl, sift together the flours, baking powder and salt.
Cream the butter with the coconut sugar until light, about 4-5 minutes.
Beat the almond extract and then the eggs, one at a time, beat in half the flour mixture, then half the almond milk.
Repeat with remaining flour and almond milk.
Scrape the batter into the prepared pans and bake for 30 minutes, or until a toothpick comes out clean.
If you wish to decorate it with sliced almonds, place sliced almonds on the top of the cake.
Cool pan for 10 minutes. Eat and Enjoy!