Wholemeal butter cake with almonds

Serves 12

200g (2 ½ cups ) finely ground wholemeal flour
100g butter
100g almonds, ground
100 g brown sugar
2 eggs
2 egg yolks
1 teaspoon vanilla essence
1 tablespoon baking powder

Beat butter and sugar in a mixing bowl until creamy.
Add egg yolks one at a time and beat vigorously after each addition.

Fold in almonds, vanilla essence, flour and baking powder.
If the batter is too thick, add some milk.
Rest the batter for one hour.

Pour into a well greased and floured loaf tin and bake in moderate oven for about 45 minutes.
Cool in the tin for some minutes and turn onto a serving dish.