This recipe has been adapted using Magnus Nilsson’s recipe from The Nordic Cookbook
- 2 sticks unsalted butter
- 3/4 cup + 2 tablespoons cane sugar
- 1 1/4 cup raw Frog Hollow Farm's Organic Almonds
- ¾ t kosher sea salt
- Zest and juice of 2 Meyer Lemons
- 4 large eggs
- 1 1/4 cup of Frog Hollow Farm's Sonora Whole Wheat Flour
- 2 teaspoons baking powder
MethodPreheat the oven to 300F. Butter a loaf tin and dust it with flour.
Place the butter, sugar, and almonds in a food processor outfitted with a metal blade. Turn the machine on and blend until the almonds are completely broken down and the butter and sugar are well mixed. Sprinkle over the salt and add the lemon zest and juice.
With the machine running, slowly add the eggs one at a time. Once all the eggs are incorporated, remove the lid, add the flour, and sprinkle the baking powder evenly over the flour. Run the food processor for five to ten seconds until the flour and baking powder are just mixed in. Mix only enough to incorporate the flour but not too much as you will make the cake overly elastic and dense. The batter is now ready to be transferred to the prepared loaf tin.
Bake for 50 to 55 minutes until golden brown and dense. Rest the cake in the tin on a wire rack for five to ten minutes to allow the edges to break free from the sides of the tin. Once cooled, flip the tin over a cutting board and the cake should fall out nicely. Slice and serve.