Sometimes in combining foods and making attempts in recreating something forces me to bring this saying to mind. For Rosh Hashanah I made a delicious oat honey cake that was wheat, dairy and egg free. It stayed soft and yummy for several days. I tried to recreate it with a twist. Wrote down the measurements to share with everyone. Yikes! It turned out not so well.
Now I know how not to make this cake. It ended up being very lemony in flavor and I did not add any lemon...so how is that possible. The most frustrating part is the cost of learning. Food isn't cheep. Throwing out something that doesn't taste so good makes me sad.
Perhaps next time will yield delicious results.
Do any of you have experience with cream of tartar and can give me hints. Last time I used it, although I used oat flour, apparently the cream of tartar did its job and gave the cake a lift...unless another ingredient did.
The lemon flavor came from where? The ingredients used: Oat flour, honey, salt, baking powder, cream of tartar, plain applesauce, Energy Egg Replacer, Grapeseed oil, and Enjoy Life nondairy chocolate chips. Any insight you are willing to share would be much appreciated.
Thanks. Back to the kitchen to