Adapted the recipe by cutting eggs to 1, adding an additional bit of olive oil, substituting sour cream for the milk and upping it to 1/2-2/3 of a cup. I also subbed 1/4 cup almond meal for part of the flour, shorted the remaining flour a little, and cut the sugar to 2/3 of a cup. It turned out really well; I’d like to try it with a different fruit next time.
