Like many I try to collect eggless cake recipes. Most of them turn out to be 'Blech! what was I thinking', few of them 'Umm..so-so' and handful 'WOW is this really eggless? U must be kidding me'. This one is of the last category. I have made this couple of times and every time, I have been amazed at the ease,simplicity and wonderful taste of this cake. And yeah! The aroma while Baking is something else!
I made this a while back and only today realised that I had forgotton to post it! So here it is Eggless Almond Cake and also my entry for Sunita's Think Spice - Cinnamon Event
I dunno where you are from...but in India its most commonly known as Dalda :)
Cake flour is a highly specialized type of wheat flour, intended for use in making cakes, cookies, and other delicate baked goods. You can substitute this flour with all purpose flour. See this substitutions table - http://chefinyou.com/2009/07/substitutes-in-baking-101/ Hope this helps :) --DK
Yes they all will work beautifully! Butter esp. gives a great tasting end product. Keep checking the baking time though - otherwise it will get too dry! :) -- DK
I think, as I mention in the post itself, it comes down to careful baking time. I found that this recipe needed regular check when baking since baking for long makes it dry...Bake for 30 minutes and then do a regular check. The minute you find that toothpick comes out almost dry when pricked down the center of the cake, you can remove it from the oven and let it sit outside for a while. Otherwise too much time makes it v dry and heavy instead of cakey/moist. I tested out with few recipes for the same and customized it - I have one which is little better than this - will make and post it someday. :) - DK