This recipe makes 1 very large square or round cake and serves approximately 50.
TIP: This is a lovely moist cake and it keeps well for weeks, when stored in a cool spot in an airtight container. If you use coconut oil instead of butter don’t refrigerate the cake before serving as this hardens the crumb; just keep cool and airtight.
Happy Wholefood Celebration
This recipe uses spelt flour which is an ancient grain related to wheat. It has become popular of late as it can be tolerated by many people who are sensitive to wheat gluten. Spelt flour can be found in health food stores and some supermarkets and can be used in baking in much the same way as wheat.
* Spelt is a great source of copper, manganese, protein and zinc. Read more about spelt.