KP+: Mayo in cakes - Let's talk about it!
Plus my GORGEOUS damp chocolate chip yoghurt loaf cake, no scale needed!
I mean, I think we need to jump straight into it.
This week on the main newsletter, I had the pleasure of telling you about The Condiment Book, written by Claire Dinhut and published this week. With all the chat about condiments, it got me thinking about a topic that a lot of us would prefer not to think about: Mayonnaise… as a cake ingredient. WHAT NOW???
Now, trust me, as someone with a lifelong fear of mayonnaise, a terror I’ve had since I was six years old and watching my friend’s dad lick the mayo spoon at lunchtime (help!), this wasn’t a topic I thought I’d cover. But, while I’m very happy putting condiments on cakes, I am intrigued by the thought of condiments in cakes.
I’ve talked about using peanut butter as a fat source in cookies and cake, and there are people who swear by using mayo in cakes for an ultra-rich, ultra-tender finish. So how different can it be? It had to be done. Friends, as with all my experiments here on the newsletter, I’m doing it so you don’t have to. I wouldn’t wish a house smelling of hot mayo for hours on anyone, ever, so let’s get into it.
If the idea of mayo in cakes disgusts you, please feel free to scroll to the bottom where you’ll find my recipe for a rich Chocolate Chip yoghurt loaf cake that is inspired by the French Yoghurt Cake I learned from Claire. No scale needed!
