Plum Kuchen-tenderizing the batter w/o milk products

I have a plum cake I often make, but the batter is too tough and dry. It calls for 3 eggs, 1/2 c. flour, margarine (for a kosher meat meal,no dairy is allowed, so sour cream is not an option) sugar and vanilla. I would like to soften it. Should I try and extra yolk? a bit of baking soda?

creamtea
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2 Comments

bebe L.
bebe L. October 12, 2011
what about alternatives to milk? coconut milk, soy, silken soy cakes (whirled in blender), hemp milk, etc.
 
JessicaBakes
JessicaBakes October 12, 2011
This is probably a bit of a total departure from the recipe, but I have a couple of suggestions. First, try cake flour. With a lower protein content and more even, fine grain, this is destined to help. Here's my out-of-the-box answer: use almond paste. Almond paste (NOT marzipan) has a very moist tenderness about it that might just solve your problem. Here's an example of a recipe that uses it so you can try to find a great place to incorporate it into your recipe: http://www.davidlebovitz.com/2010/06/almond-cake-recipe/
 
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