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What have you eaten today? (Low carb forum)
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<blockquote data-quote="Goonergal" data-source="post: 1840700" data-attributes="member: 368709"><p>[ATTACH]27674[/ATTACH] [ATTACH]27675[/ATTACH] [ATTACH]27676[/ATTACH] Ok everyone, some more baking advice needed after a minor disaster with the zucchini lemon cake. [USER=52911]@maglil55[/USER] [USER=455169]@shelley262[/USER] [USER=468536]@DJC3[/USER] [USER=455431]@jayney27[/USER] [USER=193971]@ianpspurs[/USER] any ideas?</p><p></p><p>Pics of my rapidly collapsing cake attached.</p><p></p><p>Original recipe:</p><p></p><p><a href="https://www.momontimeout.com/lemon-zucchini-cake-recipe/" target="_blank">https://www.momontimeout.com/lemon-zucchini-cake-recipe/</a></p><p></p><p>I made lots of substitutions to keep it low carb and followed some advice on this website to try and keep proportions right:</p><p></p><p><a href="http://www.paleopantry.org/article-replacing-flour-with-ground-almonds-in-baking-recipes/" target="_blank">http://www.paleopantry.org/article-replacing-flour-with-ground-almonds-in-baking-recipes/</a></p><p></p><p>So this was my final list of ingredients:</p><p></p><p>250g erythritol, 106ml olive oil, 2 eggs, 80ml almond milk (plain, unsweetened), juice/zest 2 lemons, 225g courgettes, 250g ground almonds, 15g chia seeds, 1 tsp vanilla extract, 2 teaspoons baking powder, half teaspoon salt. Following the website advice I cooked at gas 3 instead of 4.</p><p></p><p>All looked fine but when I lifted the cake after the requisite 15 minute initial cooling period, it sank into the parchment paper and was obviously too heavy to stay in shape. The good news is that it tastes good - couldn’t resist a bit of a taste! Might tone the lemon down a bit, but not too sweet so will give it another go. Clean out of ground almonds and erythritol though!</p><p></p><p>Any thoughts on what I should try adjusting?</p><p></p><p>Thanks.</p></blockquote><p></p>
[QUOTE="Goonergal, post: 1840700, member: 368709"] [ATTACH]27674[/ATTACH] [ATTACH]27675[/ATTACH] [ATTACH]27676[/ATTACH] Ok everyone, some more baking advice needed after a minor disaster with the zucchini lemon cake. [USER=52911]@maglil55[/USER] [USER=455169]@shelley262[/USER] [USER=468536]@DJC3[/USER] [USER=455431]@jayney27[/USER] [USER=193971]@ianpspurs[/USER] any ideas? Pics of my rapidly collapsing cake attached. Original recipe: [URL]https://www.momontimeout.com/lemon-zucchini-cake-recipe/[/URL] I made lots of substitutions to keep it low carb and followed some advice on this website to try and keep proportions right: [URL]http://www.paleopantry.org/article-replacing-flour-with-ground-almonds-in-baking-recipes/[/URL] So this was my final list of ingredients: 250g erythritol, 106ml olive oil, 2 eggs, 80ml almond milk (plain, unsweetened), juice/zest 2 lemons, 225g courgettes, 250g ground almonds, 15g chia seeds, 1 tsp vanilla extract, 2 teaspoons baking powder, half teaspoon salt. Following the website advice I cooked at gas 3 instead of 4. All looked fine but when I lifted the cake after the requisite 15 minute initial cooling period, it sank into the parchment paper and was obviously too heavy to stay in shape. The good news is that it tastes good - couldn’t resist a bit of a taste! Might tone the lemon down a bit, but not too sweet so will give it another go. Clean out of ground almonds and erythritol though! Any thoughts on what I should try adjusting? Thanks. [/QUOTE]
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