Wednesday, June 22, 2011

Honey Citrus Cake (powdered milk)

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
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.  :)

No comments:

Post a Comment