Middle eastern dessert7/7/2023 ![]() ![]() I replaced the corn oil with canola oil in a bit lesser amount as I found the first cake somewhat too oily, I know it is said corn oil adds good flavour, I don't know how it tastes. The following is how I made ours allergy free. The gluten/corn free version I baked a half batch in a 9 X 13 inch pan for a shorter cake and that is how I would do it if I were to make it again either way, I recall it baked in about 30 minutes without too brown a top. I suggest to reduce the corn oil a bit as it was very oily as well. I used shredded sweetened coconut on top of the regular version and baked that in a 9 X 13 inch pan which made for really tall pieces and took way longer to cook than 30 minutes, it was more like 47-50 and the top was getting a bit too dark but that may be due to my oven which runs higher I think. I used 2 % milk for both versions and used mainly unsweetened coconut of the smaller variety (not sure what that is called but found in a Middle Eastern shop) in the cake along with some shredded sweetened coconut and I reduced the sugar fully. I used a very good quality halal vanilla paste to taste but if I were to make this again I would like to include some Iranian rose water (superior to Indian ect in my opinion) as I found the taste one dimensional. As I can only speak for the gluten & corn free one but have read another review of the regular which agrees with us we preferred it two days after sitting in the refrigerator and we liked it much better cold. We preferred it without the additional coconut on top but it does look nice. I made two versions, one gluten & corn free for us and the other as stated. You can garnish with a little shredded coconut on top for presentation. ![]()
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