Adapted from a recipe shared by my friend Meg at Eat Beautiful.
Meanwhile, begin to make the syrup.***
**Make your own sprouted flour with these instructions.
1/2 cup fresh lemon juice
1/2 cup powdered Rapadura* (evaporated cane juice)
In a saucepan, combine lemon juice and powered Rapadura until well mixed.
Bring to a boil.
Let boil, while stirring constantly for 3 to 5 minutes, to allow it to thicken.
Remove from heat and let it cool.
Spelt Lemon Cake https://traditionalcookingschool.com/food-preparation/recipes/spelt-lemon-cake/