Cake Experimentation. A How Not To.

This is another gluten free recipe, a lemon drizzle cake (recipe here).  The recipe called for mashed potato as an ingredient, but I had to be clever and use sweet potato instead. Partly because I had some in, they cook quickly, and I thought it was a good idea.

Essentially it turned out fine, but it's rather on the moist side, erring towards damp. I'm sure ordinary potato wouldn't have had this effect as it's a much drier consistency when boiled. I just should have stuck to the recipe. I will have another go soon. Without experimenting.

It tastes perfectly good. And I think in a couple of days, given time to mature, it'll probably firm up (ie dry out a bit). Still, with a bit of cream slapped on top no-one's any the wiser...
 

Comments

[Anne Donald]

As long as it's edible!! My Mum's birthday cakes/Christmas cakes always sank in the middle - but that was the best bit to have, as she put extra icing there to level the top!!

[kathleen]

It looks simply delicious and melt in the mouthish to me. I could just eat a slice with my coffee this morning!

[colleen]

I admire your panache. I'd never have thought of substituting sweet potato in a recipe for spuds and helpful to know thr outcome.

[rachel]

Rather like an almond and orange cake that I made once that included whole oranges boiled till soft then whizzed in the food processor - tasted fine, but looked like wet underlay..... Very enterprising of you though!

[Sue]

Sounds yummy, I love lemon drizzle cake.

[SmitoniusAndSonata]

Lemon drizzle cake's meant to be moist ! It looks very more-ish .

[Mousy Brown]

I don't think we have ever experienced mature lemon drizzle cake - it barely manages to make it to middle age here.....