I’ve been baking cakes long enough to have memorized my go-to recipe’s proportions. Having measuring moved to scales from cups and now experimenting with different flours on top of having made enough cakes and spoiling as many in the process, I’m all for more experiments.
I tried some version earlier this morning. Happy with the look and feel. Will update how the child likes it when he tries it later this afternoon.
Gluten-free & vegan. Why? The naturopaths and homoeopaths have been asking us to eliminate gluten and dairy from the child’s diet because his stubborn (Hong Kong?) cough and eczema just won’t go away.
I’ve tried reducing it, but find it tough to eliminate it entirely, especially when he’s out and about.
Glass or ceramic containers mean reducing the baking temperature and increasing the time. After 30 minutes, it looked a tad bit tender in the center, so I gave it another 10 minutes on 300 F.