6 ounces butter
½ cup birch sugar, plus more for dusting
4 eggs (yolks and whites separated)
Zest of 1 lemon
¾ cup raisins
¼ cup blanched almond chips
13 ounces sifted spelt flour
2 teaspoons baking powder
- Preheat oven to 350°F. In an electric mixer, combine butter, birch sugar, egg yolks, and lemon zest until smooth. Mix in raisins and almonds and set aside.
- In a small bowl, beat egg whites until frothy, then set aside.
- In a large bowl, sift flour and baking powder together. Beat egg whites until stiff peaks begin to form, then fold them into the flour. Fold flour mix into the butter-and-sugar mix.
- Fill a greased 8-inch Bundt pan with the batter and bake 45 minutes, or until a toothpick inserted into cake comes out clean. Cool for 5 minutes; flip onto serving plate; dust with additional birch sugar.
Per serving: 483 calories, 23 g fat (12 g saturated), 52 g carbohydrates, 11 g protein, 7 g fiber, 299 mg sodium (13% Daily Value).