DAN: THE CAKE
This cake derived from an old clipping for a lemon crunch cake. First, make a crumb topping. I used 3 T. almond oil in lieu of butter, which sort of worked, and 1/4 c. flour, 2 T brown sugar, 1 t. cinnamon. Then I separately mixed 1/2 c. eggbeater (recipe called for 2 egg yolks), 1 package of tofu (recipe: 14 oz. condensed milk, for which I used to substitute ricotta), 1/3 c. lemon juice, and 1 t. lemon zest. Again separately, I mixed 2 1/4 c. flour, 1 t. baking powder, 1/2 t. baking soda and 1/2 t. salt. Again separately, I mixed 3/4 c. eggbeaters (recipe: 3 eggs) and 2 c. sugar with the mixer. I added 1. c. almond oil,another 1 t. lemon zest, and 2 t. vanilla. The recipe also called for 1 c sour cream, which I skipped. I mixed the flour mixture into the egg-sugar=oil mix, then swirled in the tofy mix. I used 2 cake pans and cooked it at 325 for 35 min, then sprinkled on the crumb topping and cooked it for another 35. Then I sculpted Dan. Voila. Happy Birthday, Suzanne!
3 comments:
"Then I sculpted Dan." Short sentence for a lot of work! It looks like you not only sculpted a cat, but you managed to keep the crumb-pieces to the outside in a uniform way. Good job! And Happy Birthday to Suzanne!
How very neat to hear from Libby!! There's a bit of a story to the sculpting and the crumb pieces, having to do with limited ability to visualize the abstract. To get the crumbs on the outside of both the left and the right of Dan, of course, you have to sculpt the two cake rounds as opposites. It took me a while to get that.
I love your photo: you in an orchard?
Hi, Robin. Yes, me in an orchard. Picking apples! Randy and I are down to 12 quarts of applesauce left (we made 30 quarts this fall), so it's a good thing spring is coming!
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