I want to savor-ize this cake to use tomatoes instead- any ideas for how to compensate for less sugar while maintaining good texture?
Recipe question for:
Crème Fraîche Plum Cake with Plum Caramel
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2 Comments
for a a useful post and comments about this very issue from thekitchn, & referral to the great Shirley Corriher, see:
http://www.thekitchn.com/how-can-i-reduce-the-sugar-in-135433