Experimental baking...

FriendM is having friends over this evening and making a buffet supper and as we are both trying to stay carb-free to lose some weight I said I would attempt to make some carb-free cake to bring along.


So popped to Asda and bought some of the stuff and then to Tesco to see if I could get other stuff and came back with what I thought would be alternatives to wheat flour, Cocoyam fufu flour, but later found that this is ground from the tuber of the plant much like a potato so high in carbs, also bought ground flax seed but discovered that this is good as an oil/butter substitute......yes I know I should do my research before shopping!


I managed to get some ground almonds in place of the almond flour I was really after and no sign of the coconut flour I'd seen on various recipes, so need to find some specialist/health shop but I so hate going into town if I don't have to.


I first had a go at this yogurt cake http://tinyurl.com/3nu8gsy but used the ground almonds instead of the flour and lemon extract in stead of the vanilla. It came out quite well, didn't rise much and still a bit soggy in the middle even though it had been in the oven for twice as long as the recipe suggested, but tastes good.


Also made this chocolate cake http://tinyurl.com/3f3dmpg which is made with beans! I used red kidney beans and again it stayed a bit soggy in the middle but the top looks really interesting as it went a bit craggy and looked prone to breaking up so I split it and put a butter-cream in the middle to try and hold it all together and to help sweeten it as I though the amount of cocoa made it a little bitter for my taste.


I'll try to report back the verdict by tonight's tasters but I know there is definite room for improvement!
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