I really enjoyed this list! Totally agree with #1. And, I'll have to try #5. I'm curious about #4 because I've read that you should avoid adding rising agents directly to the wet ingredients (before the flour) because the chemical reaction could start to early and lead to a more dense cake? Glad this hasn't been an issue for you!
That is interesting. I thought seed oils were bad, but tahini might be healthy. Have you ever tried using olive oil instead? That is a lot of ingredients.
The debate about seed oils has lots of nuances. It's a long way from a clear cut "bad" or "not bad" answer. There are all sorts of factors, including other being used with other ingredients in ultra- or highly-processed foods, as well as ratios of the different types of fats in the oils. And how they're processed might also be a factor. Look at the science, not the influencers. Or if you look to the influencers, look for multiple references of peer-reviewed science. Otherwise, it's just opinion without any basis.
It's the processing of large scale (canola and soy) oil production that one could object to. Tahini is just ground sesame seeds, no chemical refinement involved! Try it :)
Love this! Reminds me of the lemon almond Birthday Cake I celebrate with every year.
check it out:
https://thesecretingredient.substack.com/p/turning-24-my-lemon-almond-birthday
Thank you SO MUCH for #4. And then #5 blew my mind. 🙏🙏
I really enjoyed this list! Totally agree with #1. And, I'll have to try #5. I'm curious about #4 because I've read that you should avoid adding rising agents directly to the wet ingredients (before the flour) because the chemical reaction could start to early and lead to a more dense cake? Glad this hasn't been an issue for you!
Hi Heddi: This is a good point. I have not experienced dense cakes, but I do work quickly once the rising agents are mixed in.
I agree - if you work quickly, the effect should be negligible, right? Thanks again for your helpful tips!
I love tip #4!!
This sounds so lovely!
This sounds fabulous. Love an oil-based cake and love these flavors.
This looks so delicious! The PDF download isn't working for me though :(
me neither, and I’m not sure why. Sorry about that. How’s this? https://docs.google.com/document/d/1xIpILfvqa0GRBIcmvq6JP242jRgs9J8MtybS_AT28wk/edit?usp=sharing
That works! Thanks so much!
thank you!!
That is interesting. I thought seed oils were bad, but tahini might be healthy. Have you ever tried using olive oil instead? That is a lot of ingredients.
The debate about seed oils has lots of nuances. It's a long way from a clear cut "bad" or "not bad" answer. There are all sorts of factors, including other being used with other ingredients in ultra- or highly-processed foods, as well as ratios of the different types of fats in the oils. And how they're processed might also be a factor. Look at the science, not the influencers. Or if you look to the influencers, look for multiple references of peer-reviewed science. Otherwise, it's just opinion without any basis.
It's the processing of large scale (canola and soy) oil production that one could object to. Tahini is just ground sesame seeds, no chemical refinement involved! Try it :)