Sentences with phrase «texture as a cake»

It won't have the same type of texture as a cake made with almond meal will.

;) It didn't come out close to white / yellow (due to the coconut sugar) and didn't have the same texture as this cake.

Not exact matches

They don't come out like a cake texture as they are raw so they naturally should still be quite sticky and soft from the dates, but solid enough to be able to hold its shape.

I know its not GF, but I love subbing out about 1/2 of the flour for rye flour when I want the cake to be extra sticky and gooey:) In addition to being better for you, rye flour has less elastic glutens in it and as a result its awesome for gooey textured desserts!!

After yeast came baking powder around 1850, an invention (originally called yeast powder) which was made fruited breads (such as Scottish Bun) into cake - vastly changing the texture, taste, crumb, and concept of fruit bread.

And the orange cakes — well, those got the popular vote, as no one could resist the zesty flavour next to the creamy textures and dark cacao layers.

I'm truly not a cake person, as the texture of cake icing has to be «just» right.

After baking for 20 minutes as recommended for the fudgier version, however, mine turned out with a moist cake texture.

lovely jen... cake looks yum n in my experience sour cream doesmake evrythng taste better n improve the texture as well..

I think you could decrease the sugar to 1 1/3 cups without sacrificing texture, but any more than that and the cake won't be as light and fluffy.

In a hot skillet comes a delicious slice of white chocolate and walnut cake — it's similar to a brownie in texture topped with a scoop of ice cream and warm maple butter sauce bubbling as it hits the pan.

This is a wheat - free version of the cake as it's made with rye flour; I find that rye flour gives it a very nice texture and flavour, but feel free to use any type of flour you like.

Creamy and sour in flavour, it is commonly used in baking as it gives bread and cakes a moist texture.

A cake made with all - purpose flour won't be quite as tender or have as fine a texture as one made from cake flour.

The top layer has a texture between a light sponge cake and a meringue and the pudding layer on the bottom is more of a sauce that thickens to a pudding texture as it cools.

As in the low carb and gluten free Sun - Dried Tomato and Asiago Zucchini Bread that I posted yesterday, I pureed the zucchini into these muffins which gave it the lovely fluffy texture without chewy shreds of zucchini weighing down the cake.

unfortunately, my loaves didn't have that soft, almost cake - like texture; followed your recipe almost to the T — i had to use 2 cups of whole wheat AP as i ran out of white....

I like using olive oil in cakes, as well as the oil been ready to use right away cakes made with olive oil seem to have a really nice bounce to the texture.

There are as many recipes for Love Cake as there are cooks, and as many strong opinions on just how to achieve a soft texture in the centre while having a firm and chewy exterior.

This cake is quite the opposite of what you normally see for a Spring dessert, so I decided to load the top with fresh berries as a counter balance, both in flavor and texture.

With less «crumb» than pound cake as far as the texture goes.

Prepare the frosting exactly before covering the cakes as it will change texture over time.

This cake has the texture and feel as traditional cake, is less sweet, and full of chocolate flavor.

The lemony aroma and the moist buttery texture of the lemon pound cake are the ultimate pick - me - ups on any day — even if you are feeling low or not, you will surely feel high as soon as you take the first bite!

As a rule (and I'll admit it is my rule), to ensure the finest crumb and texture, vegan cake batter should not fill the baking pan more than a scant half full.

The Depression Era Beer Bread Recipe is an easy bread to make and great for a change of texture and flavour as demonstrated by Michelle Green at the Cake Bake & Sweets Show, Sydney 2014

So add the frosting gradually and really work into into the cake crumbs, as the amount you need totally depends on the type and texture of your cake.

The shape of these rice cakes are cute and fun, but the flavor and texture are the same as normal rice cakes.

DiValicious — I would not recommed substituting all the whites for yolks as that would alter the texture of the cake.

As for the cookie pieces, the filling of the cookies melted into the batter and while the chocolate wafers stayed ever so slightly crisp, maintining a different texture than the rest of the cake.

I particularly liked the texture which was moist and a little dense without being wet or too heavy — really muffin - y as opposed to a fluffy cake.

I also used a nonstick pan because it s the one I have; the cake did not raise as much as the one on the photo of the original recipe but it tasted delicious and had a very light, feathery texture.

The pumpkin and spices bring a special flavor to the chocolate cake and the crunchy walnuts bring a nice texture as well.

These oat - based blender muffins have a slightly bumpy texture (as the blender won't break up the grain completely) and are a bit less sweet than the average breakfast pastry — come on, if I wanted a piece of chocolate cake, I'd just make that.

The ground almonds, which were not as fine as the meal, added a little more texture and «body» to the cake.

I like the texture of this cake as well with the whipped cream.

The cake, by itself without icing, does have a different texture (what you describe as rubbery / spongy) than a normal cake with eggs, oil, butter, etc. more so if it is not cooked all the way through.

I've tried raw grated beets and wasn't as happy with the texture as the beetroot stayed firmer instead of melting into the cake — but you can always give it a go!

The texture is not cake - like as in regular muffins but much softer & denser.

Hi Johanna — as the blog states, this is not a «cake» - like texture, it's a quick bread.

Consumers are seeking chef - inspired pleasures such as dough chunks and crumbles, textured cake variegates bases and branded biscuit inclusions.

Each bite into this cake gives me a wonderful feeling as I savour its texture and taste — it is just so soyummy!!

GumPlete GF 101 improves texture in gluten - free baked goods applications such as bread, cookies, muffins and cakes.

I have stacked this cake before (as you can see here: http://www.feastingonfruit.com/vegan-cotton-candy-ice-cream-cake/) but the texture / weight is not ideal for it to be honest since it is date based.

Examples include: • Bakery applications such as cakes, breads and muffins • Almond flour in crackers helps them stay crispy longer • Coatings applications for fish and chicken • Thickening agent for sauces and soups, adding nutrition in this growing category In addition to versatility, product longevity and nutrition, Blue Diamond Almond Flour can be easily substituted for traditional flours in existing recipes without compromising taste or texture.

It's so helpful when bloggers give their opinions or input as to the recipes taste / texture etc... Sometimes I find myself looking for a certain type of cake or whatever the recipe is if that makes sense.

I just made this (to use as layers for tiramisu), and it turned out very eggy in texture... it is more like a sweet quiche than a cake.

Einkorn is my favorite of the three as its soft buttery texture and low gluten makes for a springy, silky cake.

This Italian lemon almond flour cake (also known as torta caprese bianca) is full of lemon flavor and has a lovely texture!

These doughnuts are a little more cake like in texture than usual, which helps them keep longer as they don't go dry and «bready».