How to start a new tradition based on internationally spread rumors. On 365, I saw that @cityhillsandsea had baked a Caraway Cake because apparently someone in Japan thought that's what Irish people eat for Christmas. There was a photo and a link to a recipe so what could I do? I baked one, too, and wrote to my friends in Ireland that I had baked a traditional caraway cake for Christmas. And they said, that's nice but what does that have to do with Christmas? I also gave slices to my neighbors, and told them it was "Irish Caraway Cake for Christmas" -- so there you have it, @cityhillsandsea -- we've started a new tradition through 365.
The recipe looked easy enough, but UK ingredients and directions made me have to second guess the proper way to bake this with the ingredients I had here, making adjustments throughout the process. Other than that my oven was probably too hot in F temps and I probably over-baked the cake, the taste was good so that's all that really counts, right? I tried to do a flat perspective photo like @cityhillsandsea did but I forgot to photograph a cut slice.
What fun -- and the result is quite impressive (especially on that beautiful board). I like the pattern on the top of the crust -- makes for an interesting addition to the patterns and textures of the flat composition.
@taffy That beautiful board you gave me is so photogenic in every situation, right? And I'm pretty sure the sliced almonds are Jim's because they were in the freezer in a bag with a rubber band around it.
My wife loves baking and new things. I showed her your photo and she checked out the links. It does look pretty. Almost too pretty to eat especially on your attractive rack. FAV!
I wonder whether you are too much into rectangular shapes - would have put the board on a more uniform base ... black would make a nice contrast, I guess
This is amazing. I looked at the recipe, oh my! My scale does ounces not grams. What a fun tradition, and great narrative about this wonderful looking cake. For some reason I have some Caraway seeds in my spice cabinet, may try to find a recipe!
@bkbinthecity@dide@jamibann@dridsdale@kvphoto@ludwigsdiana@mittens@toinette@pistache@haskar@jgpittenger
-- thanks for your assessment and for enjoying the fun 365 story @taffy -- yup, your beautiful board from France! @30pics4jackiesdiamond -- In order to take advantage of that website more I'm going to have to get better at figuring out equivalent ingredients and temperature equivalents! @joansmor -- I'm sorry you can't have a slice; I'll have to bake one that has alternative ingredients in it. I bake for my friends who are gluten-free and sugar-free so I have alternative ingredients, too. @pamknowler -- come back and I'll bake you one @johnfalconer -- you'll have to come to Chicago and then I'll bake a fresh one for you to have a slice @k9photo and @skipt07 -- that beautiful cutting board is a gift from @taffy and husband when they went to France and it reminds me of the special time we had when they were living with us after their house fire @cwbill -- thanks for your comment. I did try to "frame" it somewhat on the porch table but now I see from Benno's comments that @bpfoto is right --- I could have put a more contrasting background rather than just plopping the cake down on my porch table and taking a quick snap with my phone. Thx for feedback. @cityhillsandsea -- and thank YOU for the fun experience this whole thing has turned out to be. Kept me entertained at a time that in normal years would have been spent with family. @dutchothotmailcom -- me, too! Although I think it may be over-baked I rather like the crispy bits. @alophoto -- thx and Happy Holidays to you as well! @caterina -- haha, not really, but I have been practicing. I only post photos of my successes and my squirrels appreciate the failures. Would still love to cook with you -- Marco said I should learn from you! @louannwarren -- does yours have a button that converts from ounces to grams? Mine is quite old, perhaps over 30 years old, but it does have that button. I have to say that in my recent months of learning to bake and cook again after an over 25 year hiatus, I have found my scale to be absolutely essential because I don't trust my own measuring skills (like figuring out scoop vs sifting vs pouring and whether to pack down and how much, etc.) I did put the link to the recipe above and it's relatively easy so maybe you will also try it and then tag us?
Like @dutchothotmailcom mentioned, it's really up to your personal preference. Forget the color, just think about how much you like or dislike the texture and dryness/wetness of those darker edges. If you like it that way, then it's done just fine. If you think the edges are too dry, than you over baked it a bit. If you want lighter edges, but need to bake it that long to make sure the middle is fully cooked, lower the temperature of the oven by five degrees and maybe use a pyrex baking dish instead of a metal one. There are no "laws" when it comes to baking. It's done when you think it's done.... brought to you by the fact that this morning a customer called to complain that the cinnamon rolls were too dry and overbaked despite the fact that I baked them that way because another customer said they wished we'd bake them longer and make them a bit less wet in the middle. You can't please them all haha. She told my boss that the rolls weren't fit to eat and that she was going to feed them to the squirrels, my boss then grabbed one of the fresh rolls and bit into it while talking on the phone and in a muffled voice told her that they were great and that the squirrels were lucky. Glad my boss had my back there.
@stephomy That's a GREAT story! I like your attitude -- it's right however it pleases the eater :)
I'll write that in my notes -- about the glass vs metal (I used metal) and lower the temp. The recipe had two temperatures both in C -- one for regular and one for "with fan" so I used the "with fan" since I have a convection oven.
I think of you whenever bake a cake and wonder how you would have baked it!
@stephomy -- when the edges are this crisp and browned does it mean the cake is overcooked?
A delicious photo
-- thanks for your assessment and for enjoying the fun 365 story
@taffy -- yup, your beautiful board from France!
@30pics4jackiesdiamond -- In order to take advantage of that website more I'm going to have to get better at figuring out equivalent ingredients and temperature equivalents!
@joansmor -- I'm sorry you can't have a slice; I'll have to bake one that has alternative ingredients in it. I bake for my friends who are gluten-free and sugar-free so I have alternative ingredients, too.
@pamknowler -- come back and I'll bake you one
@johnfalconer -- you'll have to come to Chicago and then I'll bake a fresh one for you to have a slice
@k9photo and @skipt07 -- that beautiful cutting board is a gift from @taffy and husband when they went to France and it reminds me of the special time we had when they were living with us after their house fire
@cwbill -- thanks for your comment. I did try to "frame" it somewhat on the porch table but now I see from Benno's comments that @bpfoto is right --- I could have put a more contrasting background rather than just plopping the cake down on my porch table and taking a quick snap with my phone. Thx for feedback.
@cityhillsandsea -- and thank YOU for the fun experience this whole thing has turned out to be. Kept me entertained at a time that in normal years would have been spent with family.
@dutchothotmailcom -- me, too! Although I think it may be over-baked I rather like the crispy bits.
@alophoto -- thx and Happy Holidays to you as well!
@caterina -- haha, not really, but I have been practicing. I only post photos of my successes and my squirrels appreciate the failures. Would still love to cook with you -- Marco said I should learn from you!
@louannwarren -- does yours have a button that converts from ounces to grams? Mine is quite old, perhaps over 30 years old, but it does have that button. I have to say that in my recent months of learning to bake and cook again after an over 25 year hiatus, I have found my scale to be absolutely essential because I don't trust my own measuring skills (like figuring out scoop vs sifting vs pouring and whether to pack down and how much, etc.) I did put the link to the recipe above and it's relatively easy so maybe you will also try it and then tag us?
Thanks, all. This is a 365 story for sure!
I'll write that in my notes -- about the glass vs metal (I used metal) and lower the temp. The recipe had two temperatures both in C -- one for regular and one for "with fan" so I used the "with fan" since I have a convection oven.
I think of you whenever bake a cake and wonder how you would have baked it!