Perfectly Ridiculous Cake

[BlackShanglan]

This really is very silly stuff - for it tastes and feels just like a lovely moist poundcake, and damned if I know why. There's not nearly enough fat to justify it. Still, it's delicious, so I pass it on. (I would have used the AH recipe thread that I know is back there somewhere, but I could not convince the search function to dredge it up.)

Cake:

3/4 cup milk (rice or soy milk in the original, but I'm sure that cow milk would work equally well)
2 teaspoons apple cider vinegar
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1/4 cup + 2 tbsp canola oil
4 egg whites
Zest of two lemons, minced

Glaze:

Strained juice from 2 lemons
3 tbsp sugar

Preheat the oven to 350 degrees. Combine the milk with the vinegar and set aside. Sift together the dry ingrediants. Add the egg whites, oil, and zest to the milk/vinegar mixture and whisk thoroughly. Combine with the dry ingredients (handle lightly - just until incorporated). Spray a loaf pan with cooking spray and pour the batter into it. Bake for an hour, testing to make sure that's cooked through. Stir together the glaze ingredients, stick a skewer or slender knife into the cake to prick it through all over the top, then spoon the glaze over the cake. Let cool and serve.

It's delicious. I've just sneaked out to the kitchen for another piece (no mean feat, sneaking, when you wear metal shoes). I have no incentive at all to leave the stuff alone, either, as I am already thinking that this must be equally delightful with lime.

Shanglan

 

[matriarch]

Sounds yummy, but I was confused by 'Canola Oil', we have no such thing over here.........so I looked it up.

In agriculture, canola is a trademarked quality description of a group of cultivars of rapeseed variants from which low erucic acid rapeseed oil and low glucosinolate meal are obtained. Also known as "LEAR" oil (for Low Erucic Acid Rapeseed), Canola was initially bred in Canada by Keith Downey and Baldur Stefansson in the 1970s[citation needed].

The word "canola" is derived from "Canadian oil, low acid" in 1978.

and

Canola was developed through conventional plant breeding from rapeseed, an oilseed plant with roots in ancient civilization. The word "rape" in rapeseed comes from the Latin word "rapum," meaning turnip. Turnip, rutabaga, cabbage, Brussels sprouts, mustard and many other vegetables are related to the two canola species commonly grown: Brassica napus and Brassica rapa. The negative associations with the word "rape" in North America resulted in the more marketing-friendly name "Canola", but also to distinguish it from regular rapeseed oil, which has much higher erucic acid content.

OK, so I got that sorted.......the nearest thing I can get is good old fashioned Rapeseed oil.

But did you also know...........

In Irish mythology, Canola was the mythical inventor of the harp. After having an argument with her lover, she left his bed in the middle of the night to take a walk. She heard beautiful music and sat down, soon falling asleep. When she woke up the next morning, Canola realized the wind had made the music blowing through partially rotted sinew still attached to a whale skeleton. She designed the harp based on this.

No? Nor did I. Lovely story, innit?

It's also some kind of multi-media software......but at 6.50 in the morning, when it's absolutely hurling it down with rain, and I want something cuddly and comforting.....I prefer the harp story.

Threadjack over.

 

[flavortang]

Now I'm hungry for cake. SHIT!

 

[matriarch]

Now I'm hungry for cake. SHIT!

That's why I'm now eating a chocolate biscuit, and have searched out the remaining ginger'woman' cookies left to have with my morning cuppa.

 

[Dar~]

Sounds yummy, but I was confused by 'Canola Oil', we have no such thing over here.........so I looked it up.

In agriculture, canola is a trademarked quality description of a group of cultivars of rapeseed variants from which low erucic acid rapeseed oil and low glucosinolate meal are obtained. Also known as "LEAR" oil (for Low Erucic Acid Rapeseed), Canola was initially bred in Canada by Keith Downey and Baldur Stefansson in the 1970s[citation needed].

The word "canola" is derived from "Canadian oil, low acid" in 1978.

and

Canola was developed through conventional plant breeding from rapeseed, an oilseed plant with roots in ancient civilization. The word "rape" in rapeseed comes from the Latin word "rapum," meaning turnip. Turnip, rutabaga, cabbage, Brussels sprouts, mustard and many other vegetables are related to the two canola species commonly grown: Brassica napus and Brassica rapa. The negative associations with the word "rape" in North America resulted in the more marketing-friendly name "Canola", but also to distinguish it from regular rapeseed oil, which has much higher erucic acid content.

OK, so I got that sorted.......the nearest thing I can get is good old fashioned Rapeseed oil.

But did you also know...........

In Irish mythology, Canola was the mythical inventor of the harp. After having an argument with her lover, she left his bed in the middle of the night to take a walk. She heard beautiful music and sat down, soon falling asleep. When she woke up the next morning, Canola realized the wind had made the music blowing through partially rotted sinew still attached to a whale skeleton. She designed the harp based on this.

No? Nor did I. Lovely story, innit?

It's also some kind of multi-media software......but at 6.50 in the morning, when it's absolutely hurling it down with rain, and I want something cuddly and comforting.....I prefer the harp story.

Threadjack over.

https://forum.literotica.com/showthread.php?t=354009&highlight=greek+myths+chain+story

 

[carsonshepherd]

You're right Mat, canola oil is also called rapeseed.

 

[MagicaPractica]

TY, I LOVE citrus cakes.

 

[Vermilion]

would sunflower oil make an adequate subsitute for rapeseed/canola?

x
V

 

[poppy1963]

would sunflower oil make an adequate subsitute for rapeseed/canola?

x
V

Yes, quite! However, if you want to cut down on fat even more, use apple sauce (measure for measure) in place of half the oil (or more). This is a perfect recipe for such substitution especially if you have a family who will consume it rather quickly. The use of substitutes like this for oil, I find, can cause a drying out a bit quicker...one of the drawbacks...but not a major one!

 

[BlackShanglan]

I actually used sweet almond oil myself, it being what I had handy, and it was lovely that way as well. I'd imagine that any relatively taste-neutral oil would do. Poppy, I was pondering the applesauce substitution as well! Cooked and pureed squash can also work that way, if you want something less sweet or less pronounced in flavor - and I once tried a chocolate fudge cake recipe that used, odd as it sounds, pureed prunes. Sounds bizarre, but they were a pretty good match for the chocolate.

And now your name has me thinking ... poppyseed. That would be very good in that cake too.

 

[carsonshepherd]

I actually used sweet almond oil myself, it being what I had handy, and it was lovely that way as well. I'd imagine that any relatively taste-neutral oil would do. Poppy, I was pondering the applesauce substitution as well! Cooked and pureed squash can also work that way, if you want something less sweet or less pronounced in flavor - and I once tried a chocolate fudge cake recipe that used, odd as it sounds, pureed prunes. Sounds bizarre, but they were a pretty good match for the chocolate.

And now your name has me thinking ... poppyseed. That would be very good in that cake too.

plum baby food is supposed to work very well too.