Ingredients (sauce)

• 3 large eggs
• 1/2 tsp pure vanilla extract
• 1/2 cup powdered sugar + 1 tbsp. for dusting at the end
• 1/4 cup brown sugar
• 1/2 cup olive oil
• 1/4 cup Meyer lemon juice + 2 slices of fresh lemon for garnish
• 1/2 cup water
• 1 1/2 tsp ground cinnamon
• 1 1/2 cups Hockley Valley Light Spelt Flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp sea salt

Instructions

• Preheat the oven to 350F and either grease or line with parchment paper, a round 8 inch cake pan.

• Whisk together the eggs, vanilla, powdered sugar, and brown sugar.

• Add the olive oil and lemon juice and whisk well. Finally, add the water and whisk well.

• Add the cinnamon, spelt flour, baking powder, baking soda, and sea salt, all at once and whisk until well combined. Be sure not to overmix the batter.

• Pour the batter into the lined cake pan and bake on the middle rack of your oven for 20 – 22 minutes. The top should be golden brown and spring back when you tap the center.

• Allow the cake to come to room temperature, then dust with powdered sugar and garnish with some fresh lemon slices.

Makes 1 cake