lol, I have that book marked to make. That doesn't look like a cake with 2 cups of flour in it. Was the consistency right before you baked it, and did you remember the baking soda?
rayonline_tm,
May 19, 3:26am
Yep I used baking soda 1 teaspoon with 2 tablespoon with hot milk. it was added just before the flour after the creaming the sugar / button, the feijoa and the 2 eggs. I still remember it lol.
2C of flour yes. I used 4 feijoas without measuring including the skin pulsed in the processor. Too much?
The flour is the Value Flour from Pak N Save. 5kg bag. I used the NZ classical glass measuring cup. 2C right to the top.
rayonline_tm,
May 19, 3:40am
Hmmm . the baking soda expired 2016. Have another opened one that expires next year.
geldof,
May 19, 4:32am
The baking soda should have 'fizzed' in the warm milk. If it didn't then it's probably had it.
rayonline_tm,
May 19, 4:32am
Ok . I tested my baking soda with white vinegar. The one that is expired didn't fizz. The other one did. It was just like water. Did nothing.
I googled it. Baking powder with warm water and baking soda with white vinegar :) Now to a 3rd take. Haha.
geldof,
May 19, 5:50am
Good luck. I'm sure it will be a success this time. The other ones would still have been nice with some custard or icecream for dessert.
I made that recipe recently, its easy to make but we think it needs a bit more 'something' not too sure what yet, but it was a bit lacking flavour.
geldof,
Sep 19, 11:18pm
I add ground ginger to my feijoa loaves.
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