Preheat your oven to 175℃. Lightly grease a 9-inch springform pan and dust with flour, making sure to remove the excess flour. I line the bottom with a slightly oversized baking parchment before I grease and flour. It helps to transfer the cake to a plate / stand more easily.
Using a stand mixer or hand mixer, cream the butter and sugar till light and fluffy.
Sift the whole wheat and oat flours together with the salt and baking powder in a separate bowl. Add it to the butter mixture.
Beat the eggs separately till foamy. Take care not to overbeat.
Add the eggs to the butter-sugar mixture, followed by the almond flour and milk
Transfer the batter to the prepared pan. Dollop spoonfulls of mango curd on the surface of the cake, sprinkle with toasted almond slices, sprinkle with a tbsp of sugar and bake for about 40 minutes. The curd should have baked and set and you should get a clean toothpick when you insert one into the cake.
Cool the cake for 10 minutes in the pan before removing it and cooling on a wire rack.