aka my moving in cake (take II)!
Hey Nicola ! Congratulations on the move ! I was wondering if we can use brown butter instead of soft room temperature. I mean just mixing the oil, liquid brown butter, and sugar and continue with the indications. Cheers !
Congrats on the move! My mom and I just acquired a Very Large Quantity of free plums, so I forwarded your recipe to her, and am eager to try a slice! Question, though: Is the sugar quantity in the syrup correct? 4 g seems insufficient. Thank you!
Hey Nicola! Thanks so much for this recipe! At what stage should we mix in the oil? And I notice that salt is added twice (once with the creaming and again with the dries) is there any benefit to adding it at one point or another?
Awww hugest congrats on your big move, Nicola. Love the look of the plum cake, too. I made a similar simple single layer coconut and lime cake when we moved into our house by the sea, and agree it’s such a lovely little moving in ritual to keep you going through all the unpacking and exhausting arranging/adjustments. Really hope you’ll be super happy in your new place.
Hi Nicola, this cake looks amazing - can't wait to make it!
I always have the same problem with ricotta that whenever I mix it into a batter/icing etc it turns way too runny. Is there something I can do to stop this happening?
Thank you for spotting that! I’ll update the recipe. Sometimes I think the cake tastes better seasoned if you add the salt in early with the butter as it dissolves and is well distributed through the cake! But that could just be my mind. And you add the oil with the butter. Updating it now 💌💌💌
I just made this cake and turned out amazing! <3
Brush the syrup while the cake is still hot out of the oven?
Happy New Home, Nicola! I hope you’ve ended up not too far from the Best Vegetable Shop in the World 😁