Lol - got it. Dorie’s is not a very sweet cake, relative to others. I hear great things about the Ottolenghi cake, but haven’t made it yet.
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I’m biased because I don’t like cakes made with neutral oil unless they’re sponges, but I would think part of it is the use of butter vs oil.
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Two items I love. The all-time favorite corn flour sponge from Flavor Flours, and Spanish madeleines, which are made with olive oil rather than butter and baked like muffins.
My mom had kidney stones removed and went to another city and asked if I could bake some type of bread when I go to her 
, but I’m out of bread flour, so I told her I’d make cake instead. 
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YES! You’re so right. I’m the same unless it’s a chocolate cake - then I don’t care.
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WOW WOW WOW! How did it taste?
gorgeous.
I actually didn’t taste it. I brought it to a meeting this morning for others to try. They all raved about it. I did taste the birthday cake one that I made last week and that one was outstanding.
thank you!
I made that cake years ago! I liked it but it was very sweet. I preferred this confetti cake -
(not my pic)
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Isn’t intensely sweet the hallmark of Christina Tosi’s (Milk Bar) desserts? One of the reasons none of them really appeal to me.
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Same for me. To be fair she has a few things that are nicely balanced, but generally I feel her palate is completely opposite mine.
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Yes, neither her sweetness level or flavors really jibe with my personal taste, though clearly a lot of folks enjoy her updated Americana.
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King Arthur’s sourdough discard zucchini bread – aptly described as “one loaf that solves two kitchen conundrums”.
I changed things by using wrung zucchini – King Arthur does not wring out any liquid. As this took a lot of moisture out of the bread, I added some back in by soaking the raisins, and swapping half the granulated sugar with brown. I debated adding a few spoonfuls of orange juice, but chose not to. In hindsight, I don’t think it absolutely needed more liquid, but I might try 1-2 T. of OJ next time just to see how it comes out. It was not dry, in any case.
We both liked this quite a bit. The KAF recipe is less sweet and has half the sugar of my usual zucchini bread, which is an improvement in my book. DH, who has a sweet tooth and loves the original, thought this one was equally good (albeit different). We both like that it is chock full of nuts and raisins.
Will make again.
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Good timing! These were a sourdough discard experiment that turned out quite well. I drizzled mine with icing sugar because they’re easier to store like that and used blueberries and cinnamon instead of blackberries and sage for the filling.
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These look excellent and I’m having a laugh that it’s sourdough discard week seemingly. I made dough for a galette with some discard and @MunchkinRedux just posted about discard zucchini bread.
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It’s great when the discard isn’t all discarded. I use a firm sourdough starter, so waste is pretty minimal, but I had set up a wet levain for 2 different breads that I knew I wouldn’t have time for the following day, so one got used for the tarts and the other got chucked into a no-knead white loaf. If someone had told me years ago how easy no-knead white sourdough is, I would have been thrilled.
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I don’t know what possessed me to finally make the cake because I’m not a huge fan of super sweet things. It contains glucose syrup and clear white vanilla and, well, tastes just like the Funfetti cake from the box. I enjoyed it.
I didn’t taste the carrot cake but everyone liked it. A few people went back for a second slice.
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Yeah I keep a firm starter too and tend to keep small amounts so I don’t really have discard most times, but I love using it in different things.
Your tarts look better than the link! I like that they’re plumper.
