I have a question about the recipe "Maple Yogurt Pound Cake" from Rivka.
Can I susbstitute honey for the maple?
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I'm not sure that would work. Honey is quite a bit more viscous than maple, plus you'd lose the maple flavor, which is quite prominent. If you do try it, let us know if it works!
Cynthia is a trusted source on Bread/Baking.
If you do use honey, be sure to add some baking soda to balance the acid. The ratio is 1/2 teaspoon per cup of acidic ingredient.
Why not try substituting the sugar with the honey rather than the maple? If you use Acacias honey, it has half the glycemic index of all sugars and all other honeys so helps to avoid a spike in insulin.
Multiple regular-sized cakes > a big one.
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