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Hello,
I have a cake that I really like the flavor of. The recipe is below. I have been baking this in a 9" bunt pan, since I don't have a smaller one. The amount of batter I was using only filled the pan about half way up. This cake does not rise very much, I expect because of the almond flour and the fruit. I expanded the recipe from 3 to 4 eggs and increased the rest of the ingredients by 1/3 to fill the pan a bit more completely. This has messed up the cooking time. I baked it for 35 minutes at 350F. The cake was not hissing and a toothpick came out clean (or so I thought). The color looked right so I took it out and let it cool for 10 minutes. The cake came out of the pan easily and looked perfect. The center of the cake was raw batter. I managed to rescue it by putting it back in at 305F for about 15 minutes. It actually was very tasty but a bit dry on the outside.
I need to adjust the baking time. I could just cook it for longer, but since the outside color was perfect I am afraid that I will just dry out the outer half of the cake. It seems I should reduce the temperature as well to get an even bake but that leaves me out of my depth.
I have had success with larger cakes by starting at a higher temperature like 370F-380F to inflate the cake as much as possible. Then I turn down the temp to get it cooked through. Working on that would be trial and error with an expensive mix.
Any suggestions would be very much appreciated.
LMHmedchem
The recipe below is the 4 egg version that I had trouble with.
I have a cake that I really like the flavor of. The recipe is below. I have been baking this in a 9" bunt pan, since I don't have a smaller one. The amount of batter I was using only filled the pan about half way up. This cake does not rise very much, I expect because of the almond flour and the fruit. I expanded the recipe from 3 to 4 eggs and increased the rest of the ingredients by 1/3 to fill the pan a bit more completely. This has messed up the cooking time. I baked it for 35 minutes at 350F. The cake was not hissing and a toothpick came out clean (or so I thought). The color looked right so I took it out and let it cool for 10 minutes. The cake came out of the pan easily and looked perfect. The center of the cake was raw batter. I managed to rescue it by putting it back in at 305F for about 15 minutes. It actually was very tasty but a bit dry on the outside.
I need to adjust the baking time. I could just cook it for longer, but since the outside color was perfect I am afraid that I will just dry out the outer half of the cake. It seems I should reduce the temperature as well to get an even bake but that leaves me out of my depth.
I have had success with larger cakes by starting at a higher temperature like 370F-380F to inflate the cake as much as possible. Then I turn down the temp to get it cooked through. Working on that would be trial and error with an expensive mix.
Any suggestions would be very much appreciated.
LMHmedchem
The recipe below is the 4 egg version that I had trouble with.
Code:
Cherry and Pineapple Cake with Chocolate Chips
cake:
150 grams red glace cherries (cut into quarters, rinsed and dried)
150 grams candied pineapple chunks (cut in 2-4 pieces, rinsed and dried)
50 grams semi-sweet mini chocolate chips
165 grams all-purpose flour
135 grams cake flour
66 grams almond flour
3½ tsp baking powder
233 grams unsalted butter (softened)
233 grams caster sugar
190 grams beaten whole eggs (at room temperature)
1½ tbl light cream
1/2 tsp salt
3/4 tsp vanilla extract
3/4 tsp almond extract
2 tbl lemon zest (finely grated, about 2 lemons)
4 tbl milk
topping:
175 grams icing sugar
1-2 tbl lemon juice
5 tsp maraschino cherry syrup
15 grams flaked almonds (toasted)
4 maraschino cherries (cut into 8ths)
Lightly butter a 9-inch bunt pan and spray with cooking spray. Cut the glace cherries
into quarters. Cut each pineapple chunk into 2-4 pieces. Rinse the cherries and pineapple
in a sieve under warm water. Drain and dry thoroughly on paper towel. Toss the cherries
and pineapple in one tablespoon of the all-purpose flour and set aside. Place the rest of
the all-purpose flour, cake flour, almond flour, and baking powder in a large bowl and
mix thoroughly. Sift the mixture so that the ingredients are as completely mixed as possible.
Crack 4 eggs into a 2-cup measuring cup and beat well. Weigh out 190 grams of the beaten
eggs and add 1½ tbl of cream. Beat the mixture again until it has an even color and
consistency. Keep the egg and cream mixture at room temperature.
Preheat the oven to 350°F
Place the butter and sugar in the bowl of a stand mixer and cream on high speed with a
paddle attachment for 1 minute. Scrape down the bowl and continue creaming until the
mixture is light and fluffy (about 4 minutes total). Scrape down the sides of the bowl two
more times while creaming.
Add the salt and 4 tbl of the flour mixture. Switch to a whisk attachment and turn the mixer
on high. Add the egg mixture a little at a time and whisk until each addition is incorporated.
When half of the egg has been added, stop and scrape down the bowl. Continue until all
of the egg has been incorporated. Scrape down the bowl and add the almond extract,
vanilla extract, and lemon zest. Whisk on high for 1 minute to put as much air into the
batter as possible.
Add 1 tbl of milk to the batter. Sift and fold in the flour mixture in three additions, adding
an additional tbl of milk with each addition. Make sure all of the flour has been completely
incorporated so there are no pockets of flour. Fold in the cherries, pineapple, and chocolate
chips trying to get them as evenly distributed within the batter as possible. The resulting
mixture should have a dropping consistency. Add a little more milk if necessary. Do not over mix.
Immediately place the batter into the prepared pan and level. Bake in the preheated oven
for 30-35 minutes until well risen and golden-brown. When it is baked, the cake will give off
a faint intermediate hissing sound instead of a continuous hissing sound. Leave to cool in
the pan for 15 minutes then turn out and cool on a wire rack.
For the icing, juice one of the lemons that was used for the zest and remove the seeds. Mix
the icing sugar with the maraschino cherry syrup and 1 tbl of the lemon juice. Mix until all
the liquid is incorporated and the icing forms a thick paste. Add more lemon juice a little
at a time until the icing is a dropping consistency. Spread over the cooled cake using the
back of a spoon and then sprinkle on the toasted almonds and maraschino cherries.
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