Change One Ingredient in This Pound Cake Recipe, Get a Whole New Cake
Popular on Food52
Anne B. October 18, 2016
I started years ago substituting whole wheat flour by volume for 1/3 white flour. Just trying to get a little more whole grains into my kids' diets. There's lots of useful info here! Time to get more creative...
Barbara R. October 9, 2016
I have made pound cakes with chestnut flour and added candied orange peel. Sooooooooo good!
Good to know one's knowledge is useful for another! That butter will come in handy as almond meal can be quite dry. The cake will be airier then with regular flour. So ample use of butter is suggested, as well as cutting back in the use of eggs. Try egg yolks instead. It will still be lighter and fluffier. Oat flour on the other hand will be dense. More eggs there with whites. I usually mix it. Part oat or almond flour and part wheat. Also for wheat flour I use Eikorn. Far superior than regular wheat. Sorhgum would be yummy, it would more holidayish.
Cecilia G. October 9, 2016
Thank you Susan - there is nothing quite like a tasty experiment. I milk cows and have chickens so i have PILES of eggs and home made butter so pound cake (I use 8 eggs in mine! and more butter than I care to admit) is one of my favourite ways of preserving the eggs and butter. I make the cake and freeze it. NOW you have opened a whole range of possibilities for me. I have those flours loitering about in the back of my flour shelves and maybe today I will get them out and try them in a pound cake - for the life of me I never thought of that before! Thank you - cecilia
I've been doing this for years! Was just dices sing it with Slow Food members who suggested I note all of my experiments. Lately I have been using almond meal. Makes yummy brownies. Oat flour is another favorite. Makes dense and moist baked goods.
CookingforLife October 4, 2016
Would this work with plain (all-purpose) flour instead of the cake flour? We don't have the equivalent of US cake flour in the UK.
Rebecca October 9, 2016
You can make cake flour by taking a cup of plain (AP) flour and replacing two tablespoons with corn flour (cornstarch). This reduces the gluten content in the cake flour, resulting in a more tender bake.
CalamityintheKitchen October 3, 2016
But which one is which in the photos?????
Join The Conversation