Sugarsnap1982
Veteran
I'm generally happy to play fast and loose with recipes for savoury dishes, substituting whatever I've got to hand or if I fancy a different taste to the normal result. But you've got to be a bit more careful with cakes and other bakes, or the proportions go wrong and you end up with something inedible. I don't mind swapping, say dried fruit for chocolate chips, or different fruit juices, if I'm using one recipe as a base for something else, but beyond that I try not to mess with them.
I've been trying to find a recipe for Bakewell Tart muffins (basically almond and cherry) and having some trouble.
I ended up using a recipe for coconut muffins that I as a base, swapping the dessicated coconut for ground almonds, vanilla extract for almond extract, and coconut milk for plain milk. It was nice, but it wasn't quite what I was looking for, not moist and almondy enough. I think I may need to swap some of the flour for more ground almonds as well, but I'm a bit nervous about doing it - will I need to adjust the liquid content as well? I've got a suspicion that the almonds might be more absorbent than flour.
Any ideas anyone?
I've been trying to find a recipe for Bakewell Tart muffins (basically almond and cherry) and having some trouble.
I ended up using a recipe for coconut muffins that I as a base, swapping the dessicated coconut for ground almonds, vanilla extract for almond extract, and coconut milk for plain milk. It was nice, but it wasn't quite what I was looking for, not moist and almondy enough. I think I may need to swap some of the flour for more ground almonds as well, but I'm a bit nervous about doing it - will I need to adjust the liquid content as well? I've got a suspicion that the almonds might be more absorbent than flour.
Any ideas anyone?