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Uh oh! Fail in trying to convert conventional cake to bundt form.

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Uh oh! Fail in trying to convert conventional cake to bundt form.

rainey | Feb 23, 2012 07:34 PM

I wanted to make a pistachio bundt cake. I didn't want to use some groddy artificial pudding for the nuts. I found the recipe below for a conventional layer cake. I figured I'd double the ingredients but then I started otherwise modifying it to resemble other specifically bundt cakes recipes.

* I only used 4 eggs
• I used some Grand Marnier to add additional liquid to compensate
* I used cream instead of milk to compensate for the fat in the missing eggs

It tastes good but after rising nicely it collapsed in the center before it was fully cooked. Do you think it really needed 6 eggs for the additional structure? Any ideas how I could more successfully modify this recipe? I'd really like to create a reliable recipe and add it to my database. But I want that dense, substantial texture of a bundt cake.

Thanks in advance.

http://www.epicurious.com/recipes/foo...

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