Everytime I looked at the title of this cake I couldn't help but feel it would be salty and it never appealed to me. A salty cake.........no thanks. Of course there is no salt in this cake at all. The word salt refers to the city Salt. I would never have made this cake had I not signed up for Marie's bake-through.
I read a few of the other bakers' reviews and wasn't too keen to make it. However, I went ahead with it. Kind of like doing a home assignment that you really don't like doing. I just went through with it. I admit I didn't put my heart and soul into it. It wasn't a difficult cake to make. One positive thing was that I didn't really have to go through the mis-en-place stage. There's plenty of time to do it as you go along because of the lengthy whipping time. I didn't even prepare the pan before I started. I even had time to make a quick snack for my daughter.
What I did different: I made a 6" cake and I didn't use the lemon zest. I used 1/2 tsp of vanilla and 1/4 tsp of almond extract.
I put the cake in the oven and kept my fingers crossed hoping it would by some miracle turn out better than what I was expecting. It baked in 35 minutes. When I took it out I realized that the recipe called for a springform pan and I had baked it in a regular cake pan. Obviously I couldn't release the sides of the pan. What to do????? I just unmolded it like a regular cake and inverted it. See, I told you I didn't put my heart and soul into baking this one. I then took some pictures even though it didn't look great. Then the moment of truth. I tasted it and it wasn't bad. It was light and very moist. I think the almond extract made it more flavourful. It was not easy to cut it so we used forks to break off pieces of it.
Verdict: I don't think I'll make this again. Not only because of the cake itself but because of how I felt. I felt like an evil step-mother. This cake didn't get the love and attention I usually give my other cakes :(
Posts
It doesn't look half-bad, Rozanne! I like your account of making it,at least you weren't disappointed with it, it was better than you thought so that can't be bad! Jeannette
ReplyDeleteHi Rozanne - I think your version turned out wonderfully! I like the idea of adding the almond extract to enhance the almond flavor, and I really like how tall your cake looks! Did it sink much in the middle?
ReplyDeleteRozanne, even though you didn't put in the "heart", your cake still looks great! It sounds like it has an unusual texture, must be interesting to try (I'll admit, as a confirmed sponge cake fan, I'm curious to try this cake).
ReplyDeleteJulie
Hi Rozanne, When I first came upon your picture of this little cake, I was delighted to see it, looking so beautiful, tall and moist. I hope that it was, even though it wasn't your fav. I decided to skip baking it because I was just catching up and I made the Hungarian Torta. I guess pinching pieces off was what was meant to happen. I love the idea of a little 6 inch cake. As always, everything you do is so beautiful! joan
ReplyDeleteWe miss you in the baking group... hope to see you back soon.
ReplyDelete:)
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