I'm back and ready to give an account of my first "conversion" recipe. I made a Plum Cake for my client the other day and wanted to see if I might be able to alter the recipe to comply with my diet. The original recipe had said that you could use other fruits in place of plums. I only had apples on hand, so I made apple cake. :-)
The results of my cake were not what I expected. The cake ended up rather bland, but the sliced apples on top are what made it delicious. After discussing what I found in my alterations with a few people, I decided that I'll need to make another cake to work out the kinks. The next time I make it, I'm planning to add some vanilla extract. Until then I'll post below with the Original and Converted cake recipes.
On another note, when I arrived home from work today my husband and his two younger brothers were making another batch of Sorbet, this time it is Peach flavored. They used the same recipe as before, with the strawberries, only they substituted the strawberries with five large peaches. The taste is very delicious once again, however, we found that the textures are altogether different. The peach sorbet is light tasting and fluffy in texture, while the strawberry sorbet was bold and a definite sorbet texture. I'm very proud of the guys and their talents at making delectable frozen desserts.
God Bless!
Kittydid
Apple Cake (SCD)
1 Egg
1 tsp Lemon Juice
2 Tbsp Butter, melted
1/4 cup Honey
1-1/2 cup Almond Flour
1/8 tsp Cinnamon
1/8 tsp Baking Soda
1/8 tsp Salt
2 small Apples, peeled & sliced
1/4 cup Cinnamon-Honey mix
1) Beat egg until lemon-colored.
2) Add lemon, butter, and honey; mix well.
3) Sift dry ingredients together and add to egg mixture.
4) Press batter into greased 8"x8" pan. (If batter is too stiff, add a bit of water--but it works w/o adding any.)
5) Arrange fruit on batter and drizzle evenly with Cinna-Hony mix.
6) Bake for 40 min. at 350F.
*note: next time I'm going to add 1/2 tsp Vanilla Extract. Will write update when I do, with how it turns out.
Original Plum Cake Recipe
1 Egg
1/2 tsp Lemon Extract
2 Tbsp Butter, melted
1/8 tsp Cinnamon
3/4 cup Flour
2/3 cup Sugar
1/2 tsp Baking Powder
1/8 tsp Salt
Fresh-or-Frozen Italian Prune/Plum halves
1/4 cup Cinnamon-Sugar mix
1) Beat egg until lemon-colored.
2) Add lemon extract and butter, mix well.
3) Sift dry ingredients together and add to egg mixture.
4) Press batter into greased 8"x8" pan. (If batter is too stiff, add a bit of milk--bit it works w/o adding any.)
5) Arrange fruit, cut-side up, on batter. Sprinkle with Cinna-Sugar mix.
6) Bake for 40 min. at 350F.
