🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Buckwheat and Apple Cake (Schwarzplententorte)

E5a736ca def4 4610 bd36 2b2c22b50dad  torta img 5341 food52

I have a question about the recipe "Buckwheat and Apple Cake (Schwarzplententorte)" from Emiko. Is there a non-dairy sub possible for the butter?

asked by marmar 7 months ago

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

2 answers 348 views
9415f039 d6dc 487a 8dce 9ff4e97bf9ae  emiko davies new portrait
added 7 months ago

Although I haven't done it with this exact cake, I regularly sub olive oil for butter in many, many cake recipes (I usually do this because I don't always have butter in the fridge but I always have olive oil on hand!). What I do in this case is I first blend the oil and eggs together (rather like making a mayonnaise) until thick and smooth, then add the sugar and then proceed with the rest of the recipe. I use 3/4 of the volume required of the butter (so instead of 1 cup butter, I'd use 3/4 cup olive oil).

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 7 months ago

Marmar, I do the same with many recipes.
Just to point out some chemistry here about using 75% volume oil to replace 100% butter in a recipe.
This is NOT a reduction in fat.
Butter is about 80-82% fat (most of the remainder is water and about 2% milk solids), so using 3/4 to 4/5 oil is actually using the same amount of fat as contained in the original butter measure.

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

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.