I wanted to try out a recipe using powdered milk instead of real milk to see how it would come out.
Stacey's Honey Citrus Cake (with powdered milk) Ingredients:
1/4c nonfat powdered milk
1.5c unbleached white flour, organic
.5c whole wheat flour, organic
2 tbs cornstarch
3/4c sugar, organic
1 tsp salt
2 eggs
1/4c blood orange infused olive oil
1/4c nonfat yogurt, organic
1/4c key lime juice
1c hot water
~1/4c orange blossom honey
1 8x8" baking dish
1 loaf pan
First I preheated the oven to 350F. Then, I mixed all the dry ingredients together. I put the lime juice in the water and microwaved it until it was fairly warm (about 135F according to my temperature gun
). I mixed the other wet ingredients in another measuring cup and whisked it lightly with a fork. I poured both containers of wet ingredients into the dry and stirred gently until combined with a silicone spatula. It was too much batter for just the baking dish (planned, because I usually bring one to work and leave one at home for me and the boyfriend to consume later), so I poured the rest into the loaf pan. It was sort of a thin layer in the loaf pan, but enough for us. :)
I put them both in the oven and took the loaf pan out after about 20 minutes. The baking dish took about 32 minutes, and I rotated them about halfway through.
Once the cake cooled a bit, I spread the honey on top while it was still warm so it could spread easily into a thin layer.
Stacey's Honey Citrus Cake (with powdered milk) Ingredients:
1/4c nonfat powdered milk
1.5c unbleached white flour, organic
.5c whole wheat flour, organic
2 tbs cornstarch
3/4c sugar, organic
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 eggs
1/4c blood orange infused olive oil
1/4c nonfat yogurt, organic
1/4c key lime juice
1c hot water
~1/4c orange blossom honey
1 8x8" baking dish
1 loaf pan
First I preheated the oven to 350F. Then, I mixed all the dry ingredients together. I put the lime juice in the water and microwaved it until it was fairly warm (about 135F according to my temperature gun
). I mixed the other wet ingredients in another measuring cup and whisked it lightly with a fork. I poured both containers of wet ingredients into the dry and stirred gently until combined with a silicone spatula. It was too much batter for just the baking dish (planned, because I usually bring one to work and leave one at home for me and the boyfriend to consume later), so I poured the rest into the loaf pan. It was sort of a thin layer in the loaf pan, but enough for us. :)I put them both in the oven and took the loaf pan out after about 20 minutes. The baking dish took about 32 minutes, and I rotated them about halfway through.
Once the cake cooled a bit, I spread the honey on top while it was still warm so it could spread easily into a thin layer.
Here's a cut piece from the loaf pan:
It feels a little denser than the other cakes (although not as dense/dry as the Buttermilk Ginger Rum Cake), but that could just be because I needed a bit more water. I think it tastes pretty good - more like a bread than a cake, which I prefer. Despite all the decadent stuff I make, I like things to be on the lighter side. :)
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