#like you obviously can't use it for everything because it's a very heavy flour with a distinctive nutty flavor
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Starting to think I might have accidentally become a baking wizard?
#winged a GF carrot cake recipe for christmas#just winged a modification of that recipe (so that I can cook it in a loaf pan as opposed to a 9x13 cake pan)#and aside from using a bit too much carrot (was worried the batter was going to overflow the loaf pan) it appears to have turned out great?#may need to tweak the sugar ratio a bit but still#it's gotten to the point where i'm like ''eh looks kind of dry let's throw in a couple tablespoons of orange juice what the hell''#and...like...it works?#anyway we'll see for sure tomorrow#i made it with cashews instead of walnuts/pecans and brightened the flavor with some orange zest and orange blossom water#i am excited#personal#(PS: my GF baking secret is buckwheat flour#like you obviously can't use it for everything because it's a very heavy flour with a distinctive nutty flavor#but subbing it for part of the flour adds a really gorgeous stickiness that really helps things from getting too crumbly)#EDIT: couldn't resist and had a little slice and it is fucking delicious#was worried i should have added more sugar but in reality i might be able to cut back on it a little in future batches?#anyway omg so good and that isn't just the glass of wine talking pfft
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