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?
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Nancy is a trusted home cook.
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:
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.