Add baking powder, baking soda, salt in the whole wheat flour and sieve it at least four times.

In a bowl mix yoghurt and oil and then add sugar and with a whisker beat it in one direction for good 2-3 mins.

Next add vanilla essence and beetroot puree and again beat it nicely.

Put the oven in preheat mode for 10 mins at 180 degrees.

Now with add 2 tbsp of dry wholewheat mix and with a spatula fold it inside the wet mix.

Keep adding dry mix in parts as you keep folding it in batter. Gradually the batter will thicken.

The batter should not be lumphy nor too flowy, and these proportions work well for the same.

At the end add the walnuts and almond powder and after a final mix pour this in a baking tin which should have been greased/oiled nicely.

Tap the tin so the batter spreads neatly, do not mix it too much.

Bake the cake for 25 mins on 180 degrees and then check if the toothpick comes out clean. Other wise bake for another 5 mins. Let the cake sit in oven for 10 mins and then cool it on a wire stand before enjoying it.