Could I put in a request to bin the use of self-raising flour? 🙂 It’s a pain in the arse. There seems to be little agreement on how to substitute for it, as evidenced by a recent article in The Guardian (link below). Your three teaspoons for 150g flour appears to be an outlier, and together with the extra teaspoon that’s 20g of baking powder for just over a cup of flour. 😳
Oh whoops! That’s a typo for me. Should be plain plus 3tsp total, thank you for pointing that out Pete!!!🤒🤒🤒🤒🤒. Will change now! Also I have a bag of SR which I gotta use up somehow, but agree! Most of my recipes use plain+
This looks SO good! Do you brush warm syrup on warm cake or do you wait for one (or both) to cool first - I know it's a basic question but I can never remember!
Hi Nicola - hope the moves going well!! If you were looking to replace the butter with an oil, how much oil would you use? Would it be 1:1 or would you drop the oil quantity slightly?
Hiya! I’m not sure I have a perfect answer to this. Have you tried the apricot olive oil cake I posted last year? You could use that as the base but top with pine nuts and use the syrup!!
Ah good shout, hadn’t thought about trying that. Was also a more general musing as I often find an oil based caked lasts longer - there’s an oil based carrot cake recipe by Michael Caines that seems to never go stale!
This was exceptional! So delicious and moist, and simple to make. The texture reminded me of Japanese cheesecake. It was my birthday cake of choice this year, and a good one :) Thank you for such consistently delicious recipes.
recent subscriber here, this was my first recipe today after several personal cake failures and I am in true awe as to how moist, tender and perfect this turned out to be! thank you so much for all the scientific details and precise measurements down to the eggs. thrilled to have found this place!
Do you have any thoughts on butter v margarine cakes? I am a big butter fan and think cakes taste much nicer and have a better structure for icing.. but my boss prefers to use margarine - I'll admit the cakes are fluffier somehow - is there any reason why this is? xx
Slayful newsletter as always. How come you add the ricotta after adding flour? I also wondered this on the banana self saucing pudding (lol). I would have thought flour should be added last (or alternating with wet, ending with dry) to avoid overmixing.
wondering when a recipe asks for 150g of eggs, is that referring to the weight once they are cracked or is it the weight in the shell. thank you. love your level of detail in your posts.
After cracked … (not including the shell) … Having the specific weights helps relieve any uncertainty surrounding. the variety in egg sizes. Nicola is a star.
Could I put in a request to bin the use of self-raising flour? 🙂 It’s a pain in the arse. There seems to be little agreement on how to substitute for it, as evidenced by a recent article in The Guardian (link below). Your three teaspoons for 150g flour appears to be an outlier, and together with the extra teaspoon that’s 20g of baking powder for just over a cup of flour. 😳
https://www.theguardian.com/food/2022/feb/22/is-self-raising-flour-the-same-as-plain-plus-baking-powder
Oh whoops! That’s a typo for me. Should be plain plus 3tsp total, thank you for pointing that out Pete!!!🤒🤒🤒🤒🤒. Will change now! Also I have a bag of SR which I gotta use up somehow, but agree! Most of my recipes use plain+
Updated! Thanks Pete 💓
This looks SO good! Do you brush warm syrup on warm cake or do you wait for one (or both) to cool first - I know it's a basic question but I can never remember!
I always do warm syrup warm cake!
However the syrup has thickened slightly and isn’t boiling anymore. It’s probably HOT.
Great, thanks for confirming 😁
Hi Nicola - hope the moves going well!! If you were looking to replace the butter with an oil, how much oil would you use? Would it be 1:1 or would you drop the oil quantity slightly?
Hiya! I’m not sure I have a perfect answer to this. Have you tried the apricot olive oil cake I posted last year? You could use that as the base but top with pine nuts and use the syrup!!
Ah good shout, hadn’t thought about trying that. Was also a more general musing as I often find an oil based caked lasts longer - there’s an oil based carrot cake recipe by Michael Caines that seems to never go stale!
This was excellent, such a simple and delicious cake. We were out of pine nuts so topped with flaked almonds and they worked perfectly.
This was exceptional! So delicious and moist, and simple to make. The texture reminded me of Japanese cheesecake. It was my birthday cake of choice this year, and a good one :) Thank you for such consistently delicious recipes.
recent subscriber here, this was my first recipe today after several personal cake failures and I am in true awe as to how moist, tender and perfect this turned out to be! thank you so much for all the scientific details and precise measurements down to the eggs. thrilled to have found this place!
Hi Pabs, may I ask how many eggs you used?! I'm thinking 150g = equivalent of 3 eggs? Planning to give it a go as well this weekend!
Do you have any thoughts on butter v margarine cakes? I am a big butter fan and think cakes taste much nicer and have a better structure for icing.. but my boss prefers to use margarine - I'll admit the cakes are fluffier somehow - is there any reason why this is? xx
Slayful newsletter as always. How come you add the ricotta after adding flour? I also wondered this on the banana self saucing pudding (lol). I would have thought flour should be added last (or alternating with wet, ending with dry) to avoid overmixing.
What would be the approx cooking time for a six inch cake?
wondering when a recipe asks for 150g of eggs, is that referring to the weight once they are cracked or is it the weight in the shell. thank you. love your level of detail in your posts.
Hi Nicola, am also wondering the same thing. Can you let us know?! Really want to try this recipe! Xx
After cracked … (not including the shell) … Having the specific weights helps relieve any uncertainty surrounding. the variety in egg sizes. Nicola is a star.