I made this on Valentine’s Day. You can say it: it looks like a junior-year home ec project. The reasons for this are myriad:
1. It was the first cake I ever made from scratch.
2. Since it’s paleo, it doesn’t use normal flour but coconut flour, honey, and fruits. It bakes and looks very different than traditional cakes.
3. The oven temperature listed in the recipe must be wrong. 350 degrees for an hour is way too long or hot. It was just starting to burn on the edges after 40 minutes.
This really isn’t a cake proper; I would even say it’s fit for breakfast. Modern American breakfast foods are essentially dessert anyways: donuts, pastries, pancakes, waffles, etc, but since since this mostly just fruit and coconut, and there’s no refined sugar or white flour, it’s not even in the same category.
I did use real eggs instead of the gelatin recipe listed. I also had no idea where to get palm shortening without doing a scavenger hunt, so I used a whole lot of butter instead. I don’t think those substitutes affected things, but who knows.
The cake still registered as edible on my mouth-meter—the true scientific test of any food experiment.
4 Comments
I suppose the definition of “breakfast food” depends on your region. Here it’s meat, eggs, gravy and biscuits, etc. We might do pancakes, but likely as a side dish. Still, I’d probably eat that cake.
That’s true. I don’t think there’s a regional standard in Western PA. Where I am it’s pretty urbane, so it’s all up in the air.
There’s a lot of breakfast sandwiches everywhere, and I notice that probably because I commute. This goes hand in hand with the portable pastry thing here. Sit-down dishes aren’t as common…kind of annoying for me, so I usually bring my own breakfast to work (lately it’s a paleo shake mix).
I’ve baked with palm shortening. It doesn’t brown as quickly as butter. Also, eggs brown, but I doubt gelatin does, really. So your subs probably caused the burn. Either that, or your oven is different from the recipe creator’s. Or both. Looks good. I’ll have to show this recipe to my daughter.
I never thought of that.
Would you recommend baking at a lower temperature for the same time, or shorter time but same temp?