I've previously adapted a few of my favourite recipes by substituting Aldi's gluten-free flour, so am doing that today with this recipe. I've actually made a few substitutions. We don't have walnuts and I'm saving the last of the macadamia nuts for something else. I only have self-raising gluten-free flour, so used two cups of that rather than one of SR and one of plain. We have run out of butter and olive oil spread, so I used a tablespoon of olive oil. What else?! I added two teaspoons of ginger.
The mixture was less dense than yesterday's carrot cake, so I used one of my weights to ensure the cake tin was touching the trivet inside the large pot. Once I transferred the large inner pot to the insulated outer pot, I swapped the 500g weight for the smaller weights - so I could close the lid(s) properly!
Sadly, it wasn't ready then, nor after an extra half an hour but we sampled it anyway - tasting the cooked parts. The flavour was lovely but the gluten-free texture detracted from our overall enjoyment. I think another attempt with normal flour is definitely warranted - stay tuned!
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