Ev olutionary
advancement
in iodine
supplementation*
Recognized as
biologically identical
to Iodine produced
by the body*
Easily used by
the body.*
Helps minimize
the negative effects
of EMFs*
Preheat the oven to 350°F. Grease and fl our two 8-inch cake
pans. Beat the butter and sugar together in a large mixing
bowl with a wooden spoon until uniformly combined, then
beat in the eggs and continue beating until the batter be-
comes light and fl uffy. Stir in the sherry, rosewater and salt.
Beat in the almond fl our ½ cup at a time. Continue beating
the batter by hand until you've removed any clumps, then fold
in the currants. Pour the batter into the prepared cake pans.
Bake the cakes for 45 minutes until their tops are a deep ma-
hogany brown but their centers remain a touch wobbly. Let
the cakes cool completely in the pans, then invert them onto
serving plates. If you like, dust the surfaces with powdered
sugar before slicing and serving. Store the cakes in an airtight
container for up to one week.
Reprinted with permission from The Nourished Kitchen,
written and photographed by Jennifer McGruther (Ten Speed
Press, © 2014)
december/january 2014-'15 17
