Lemon and Poppy Seed Cake, WK#19

Lemon and Poppy Seed Cake, WK#19

Well, I knew the day would come and today is the day. I had a miserable failure in the kitchen this week. The Lemon and Poppy Seed Cake didn’t come out too well for me.

I love lemon and I love anything with poppy seeds in it so I figured that this recipe would be awesome and it probably would have been awesome if I knew what I was doing.

Yes, I strayed off the recipe. Here’s what happened….

I substituted Hazelnut flour with Coconut flour. I didn’t think it would make a big difference and it probably wouldn’t have if other things also didn’t play into the picture.

lemoncake

For whatever reason, my batter didn’t turn out very pourable. I don’t know if I mis-measured something or what but I had to end up adding milk to the batter to make it pourable. The recipe called for a sticky batter but my original batter ended up being just too darned stiff and crumbly. I had to add some sort of liquid to it in order for it to look more like a batter instead of a dough.

Obviously, I did something wrong but I can’t quite put my finger on it. I will be doing this recipe over again in the future and I’ll follow the recipe strictly next time.

lemoncake2

It still tastes okay but I know it could be better.

In short, here are the things I did wrong with this recipe:

  • I did not use hazelnut flour, used coconut instead
  • Didn’t measure the flour correctly
  • Didn’t measure my lemon juice – just used one lemon, squeezed
  • The butter situation was questionable – by that I mean that I only had one stick (half cup) and had to use margarine for the rest of the measurement.
  • Ended up having to add milk

So there you have it. Like I said, I’ll be doing this one again so I can get it right.

Thanks for reading,

C.A. MarksBaptizing the ordinary and mundane with my very own vein of levity. CarolAnnMarks.com

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A middle-aged, petite, CrossFit athlete. #MoxieFit50

3 Comments
  • Jessica A says:

    I am not an expert in using coconut flour, but as far as I know, the coconut flour absorbs high amount of liquid that’s why 1:1 substitution will not work. Many recipes with coconut flour usually require (lots of) eggs. It is tricky, that’s why I do not dare to tweak recipes by using coconut flour.

  • […] A couple of weeks ago, before my life became busy with real life stuff, I left you with week #19 and a big ole fat flop – Lemon and Poppy Seed Cake. […]

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