Let me just start by saying I adore Karen DeMasco, and The Craft of Baking is one of my favorite books. But there are sometimes misses among the hits, and this might be one of them.
It might just be that I did something wrong, but as I was making the cake I was thinking… wow, that’s not very much flour. It’s meant to be a loaf cake. And it is. A sad, little two-inch-tall loaf cake. And I think I overbaked it.
It wouldn’t have been a big deal. Maybe I did something wrong, or maybe the recipe just doesn’t work. Except I was supposed to bring a dessert to dinner. For eight people. In four hours. My Sad Little Cake wasn’t going to cut it.
Stay tuned for more…
For the Sad Little Cake recipe, click on over to love.life.eat.
- Lemon Olive Oil Cake (The Craft of Baking, p. 148)
Hey there! Sorry the recipe didn’t work out. I’ve actually made quite a few loaves using this amount of flour. The loaf is a lot less dense and aerated, and good baking powder gives it the lift and the eggs give it texture and also a little height. Hope this helps!
Thanks Felicia! I was wondering if my baking powder might be fading. It was fine as a little tea cake, though!
The only Olive Oil cake I’ve ever made was the Baked one which was great. It’s funny how we go against our instincts even when we know there’s something wrong with the recipe.