Update #2: Olive Oil Cake

I made another olive oil cake last night. It was my turn to bring birthday treats and Carol, the birthday librarian, had requested strawberry pie. I knew of at least one person in the group who was allergic to berries, so I thought this was a good opportunity to try the whole spelt flour I'd picked up earlier in the week at Mississippi Market in St. Paul. The texture was good, but not as moist as with the white spelt flour. Jury's still out on the best flour to use. I guess I'll have to replicate!

This cake had 1 t of Penzey's lemon peel in it and I do not think I'll be doing that again. The taste was good, but the texture of the little lemon chunks was too recognizable for this recipe.