Hemp Cake

Method

1. Grind the hemp flour in a coffee grinder until very fine and pale; set aside.
2. Separate the eggs: place yolks in one large bowl and whites in another.
3. Add a pinch of salt to the egg whites and whip with an electric mixer until stiff peaks form. Set aside.
4. To the yolks, add the sugar and whip until pale and fluffy, about 3–4 minutes.
5. Melt the hemp butter in the microwave for 30 seconds, then let it cool to room temperature (it must be melted but not hot).
6. Add the melted hemp butter to the yolk mixture, then add the grated lemon zest and vanilla essence. Mix well with the mixer.
7. In a separate bowl, combine the all-purpose flour (00), ground hemp flour, and baking powder. Whisk to blend.
8. Sift about one-third of the flour mixture into the egg yolk mixture and fold gently with a spatula from bottom to top. Add one-third of the hemp milk and fold. Repeat twice more, alternating flour and milk, until all is incorporated.
9. Gently fold in the whipped egg whites in three additions, using a spatula and a bottom-to-top motion. Do not rush; be delicate to keep the air bubbles.
10. Butter and flour a cake pan (20–22 cm diameter). Pour the batter into the pan.
11. Bake in a preheated static oven at 150°C for 55 minutes. Test with a toothpick, especially in the center; if it comes out dry, the cake is ready.
12. Let the cake cool completely, then dust with vanilla icing sugar.