Honey cake
Oct. 5th, 2011 09:02 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
serenissimaI baked a cake last night. I'd actually put "bake yogurt cake" on my to-do list since a couple weeks ago, because we had a big tub of vanilla yogurt sitting in the fridge from some other yogurt-using recipe a few weeks ago. Yogurt keeps well, and I finally got around to using the rest of it. I followed this recipe, with one difference: instead of 1 cup sugar, I substituted 3/4 cup + 1 tablespoon of honey, as per advice here, because we had more honey around than sugar and I wanted to use it up.
The result was just fine. I would not describe the cake as "fluffy and cloud-like," but it is moist, maybe a little spongy; I like how it holds together and doesn't crumble much. The honey makes for a nice subtle flavor.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
aristeros prefers it sweeter and said I should use a full cup next time. At any rate, the cake went very well with fresh strawberries and whipped cream.
The result was just fine. I would not describe the cake as "fluffy and cloud-like," but it is moist, maybe a little spongy; I like how it holds together and doesn't crumble much. The honey makes for a nice subtle flavor.
aristeros prefers it sweeter and said I should use a full cup next time. At any rate, the cake went very well with fresh strawberries and whipped cream.