Ingredients 

• 20 cl orange juice
• 125 g semi-whole meal flour (T110)
• 125 g white flour (T55)
• 125 g almonds
• 75 g almond purée
• 1 egg
• 50 g unrefined cane sugar (wholemeal)
• 2 teaspoons baking powder
• ¼ teaspoon cinnamon

Instructions

• Preheat your oven to 165°C. While the oven is heating up, spread the almonds on a baking sheet and toast until golden brown. 
• Set aside to cool. Save a handful for the final touch and crush the rest of the almonds coarsely.
• Pour the flour, baking powder, sugar and spices into a bowl. Add your almond purée and mix with a fork to form a slightly thick crumb-like mixture.
• Add the orange juice, egg and crushed almonds. Use your fork to toss, but don't go overboard to get it just right. We want to keep it a little bit chunky. 
• Pour the mixture into a greased or parchment-lined cake pan, and smooth out the top. 
• Drop the whole almonds you've saved on top and sprinkle with a little sugar.
• Bake for 35 to 40 minutes. You want your cake to be nicely puffed and golden. Check that a knife blade comes out clean in the middle. When ready, carefully remove your breadcake from the cake pan and leave to cool on a wire rack before serving.