I prefer to use organic extra virgin olive oil, but regular or "light" olive oil works. If you don't have pastry flour, regular all-purpose flour works fine, just sift it twice. It does make for a slightly denser finished product. If you'd like to make this cake gluten-free, I recommend using Bob's Red Mill gluten-free flour or Cup4Cup.
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|Serving Size: 1 -12 slice (101g)|
|Recipe Makes: 10-12 slices|
|Calories from Fat: 117 (44%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 211.5mg||65 %|
|Sodium 70.9mg||2 %|
|Potassium 106.9mg||3 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 27.6g|
|Protein 8.7g||12 %|
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Calories per serving: 263
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