Sift together whole wheat flour, baking soda, salt, and baking powder.

Cream together butter and sunflower oil.

Add almond meal to the creamed mixture and mix well.

Preheat oven to 180°C (350°F). Line a cake pan with parchment paper and grease it.

In a separate bowl, mix together buttermilk, orange juice, condensed milk, vanilla extract, and cinnamon powder.

Add the flour mixture and some of the sliced almonds, pistachios and walnuts to the liquid mixture. Mix well.

Transfer the batter to the prepared cake pan.

Top with the remaining sliced almonds.

Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake for a few minutes before serving.

Enjoy with tea.