1. Flour: The whole spelt flour is not heavy in this cake but rather, as a bonus, gave this a banana-bread like flavor which we really liked but feel free to use all-purpose flour in your version.
2. Sugar: This recipe is lighter on sugar. Feel free to add up to another half cup if you like cakes on the sweeter side.
3. Olive Oil: If you use all-purpose or whole wheat flour, you could use up to 3/4 cup olive oil. Spelt flour doesn't absorb as much liquid so I cut back a little.
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