I want to say first off that this recipe by Carolina Gelen is absolutely amazing. She makes a ton of great stuff (from what I’ve seen) and this is maybe one of my favorite cakes I’ve ever had. So… when I comment about measurement precision and simplifying both the amounts and the process, I’m REALLY not trying to be a know-it-all a$$hole.
The reason I think it’s worth bringing up is: I feel like people are sometimes scared of baking because of the idea that it’s really too much a precise science that is beyond average people’s skill level, so they get turned off from even trying. I feel like there’s USUALLY a little more leeway in baking that people imagine (depending on the ingredient), so to make myself and others more confident in tackling a recipe, I try to make it as simple as I think it *COULD* be. Hence me turning 1/3 c + 2 TBSP of oil into just a half a cup. I’d be happy to have a discussion about it if anyone has feelings on the matter.
Another thing that confuses me a bit about this recipe is why the cardamom (powder), baking soda, and salt don’t all go into the dry mix with the flour and baking powder. I can’t think of a reason why that would change how the batter reacts.
Lastly, for Gluten-Free flours in general, I feel like I always need a bit more than the recipe would call for with wheat flour. I don’t think the GF flours have enough stability and structure on their own and tend to fall in on themselves, so I’m usually a bit heavy handed with my measuring when it comes to these. Makes for slightly denser bakes sometimes, but I’m thinking more and more that’s just the tradeoff with gluten free baking.
Original recipe at:
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