All questions

A question about a recipe: Crème Fraîche Plum Cake with Plum Caramel

12846054 c203 45d8 b763 220e03f60747  2015 0728 santa rosa plum cake with creme fraiche james ransom 091

I have a question about the recipe "Crème Fraîche Plum Cake with Plum Caramel" from Sarah Jampel. I want to savor-ize this cake to use tomatoes instead- any ideas for how to compensate for less sugar while maintaining good texture?

asked by chez_mere over 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
2 answers 782 views
Nancy
Nancy

Nancy is a trusted home cook.

added over 3 years ago

I've had good results (no change in texture) when cutting white sugar by as much as half.
for a a useful post and comments about this very issue from thekitchn, & referral to the great Shirley Corriher, see:
http://www.thekitchn.com...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Judy at My Well Seasoned Life
added over 3 years ago

Had a look at the recipe. Tomatoes have much more liquid in them, so they are going to release their juices into the batter. My suggestion would be to make an upside-down cake. I would place tomato slices on the bottom of a well greased pan, drizzle reduced balsamic over the tomatoes. Make the batter as per the suggestion below (use half the amount of sugar) and bake. Good luck.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52