I've made this recipe as is, as well as with substitutions and they have both turned out well. I'm generally not one for writing reviews, particularly when I've altered the recipe, but one thing stood out to me after my last attempt with substitutions -- this recipe is very forgiving and versatile! Even using up odds and ends in my kitchen it still turned out well. I used 1 c. all purpose flour, 1 c. almond flour, and 1 c. pastry flour. For sugar, I used 1 1/4 c. turbinado sugar and 1 c regular sugar. I needed to use up some orange infused olive oil which I subbed for the vegetable oil, as well as shredded carrots and blueberries. Tasted just as good as the original but did require a longer bake time ~ 1 1/2 hours.
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I've made this recipe as is, as well as with substitutions and they have both turned out well....