• There's a good chance that regular cake pans would work, but I haven't tried it.
• Spelt flour tends to be a bit lumpy, so sifting is quite important. I just use a fine sieve and bang on the side to get it to go through.
• If you let it sit the icing will become more solid instead of retaining the fluffy texture, so it's best to eat it right away if you can.
* You can use 2 teaspoons of vanilla extract in place of the vanilla powder in the cake. Just add it to the wet ingredients.
** I squeezed the four oranges I used for the zest and it was exactly a cup (lucky!) and I recommend using fresh juice if you can. If your oranges aren't very juicy then top it off with juice from the fridge.
*** I have tested this with runny honey and it works as well. I personally find it a bit too sweet with honey but it's a fine substitution.