While this is not the post I intended to publish this week, it’s all I have for you. I hope you’ll like this, however short and sweet it may seem.
I’m a bit weary and weepy. We’ve lost our very dear, furry boy. Our faithful canine companion of 10 years. You may have occasionally seen a picture of him in a post. He was a great dog, my first, and to us, the best dog on the planet. He will be missed, but he had a great life, and he went quickly. My heart is heavy, and I know we will recover over time, but I’m currently in a strange state, and can’t seem to bring myself to finish what I was intending to post.
Instead, I’m sharing my yellow cake recipe again, using a different sweetener, coconut sugar, which I tried yesterday for the first time. It came out great, and I’m almost certain that this will be the case every time. The only thing I noticed is the cake did not rise as much, but it didn’t sink one bit (as the one with honey can do). I cut one cake in half to get two layers in the strawberry cake you see in the picture, but two cakes would be great if you are just using frosting to layer the cake. You could also make two round cakes, cut each, and have a 4 layer cake!
Coconut sugar has been on my radar for a while – mostly while I’m walking along the sweetener section of my local PCC Market. When I read more about it on this site, I decided it was time to experiment. Here are the things that may intrigue you as well: it has a low glycemic index, a high nutrient content, and this company produces it in a sustainable way. It also tastes very much like brown sugar, has a caramel-like flavor, and has the crystal-like consistency of granulated sugar.
It actually seems sweeter to me than the cake I make with honey. And it has a really nice flavor that doesn’t come through as much with the yellow cake using honey as the sweetener. I’m really temped to try the palm sugar in chocolate chip cookie and cupcake recipes. I wonder if it will make a cookie crunchy? Hmm.
Yellow Cake (makes one cake layer)
- 3 large eggs
- 4 tablespoons of coconut sugar
- 1 teaspoon of baking soda
- 1 teaspoon of apple cider vinegar (or other vinegar)
- 1 tablespoon of lemon juice
- 1/4 cup of oil
- 1 tablespoon of vanilla extract
- 1 cup of almond flour (finely ground, blanched almonds)
- Preheat the oven to 325 degrees F.
- Prepare an 8 inch round cake pan by rubbing oiling on the inside, and then cut out a circular piece of parchment paper to place on the bottom of the pan. This allows you to remove the cake from the pan without it sticking. To yield the circle size I need, I place the cake pan on a piece of parchment paper and trace a circle around the pan.
- Separate the egg yolks and whites. Place the yolks in a separate mixing bowl, and then beat the egg whites with the vinegar until it’s just starting to get bubbly.
- To the yolks add the palm sugar, baking soda, oil, vanilla, and whisk to blend well.
- Add the lemon juice to the egg yolk batter and whisk to blend well.
- Fold the whipped egg whites into the yolk mixture, and then finally add the almond flour to the batter and whisk to blend well.
- Bake for about 20 minutes, or until the center is not soft and a toothpick inserted in the center comes out clean.
- Cool the cake and then run a knife along the outer edge of the cake to make it easy to remove.
- Finally, remove the parchment paper from the bottom of the cake, layer with strawberries and whipped cream, or frost it like a layer cake, and enjoy!