tag:blogger.com,1999:blog-6040346349049757534.post8631004580798010403..comments2024-03-16T10:53:12.106+00:00Comments on <center>Jenny Eatwell's Rhubarb & Ginger</center>: Caraway & Lemon Sponge Cake - deliciously light as a feather!Jenny Eatwellhttp://www.blogger.com/profile/16664664803454422811noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6040346349049757534.post-29444397264091642222020-05-01T00:33:08.740+01:002020-05-01T00:33:08.740+01:00I'm thinking maybe i will try one with poppy s...I'm thinking maybe i will try one with poppy seed Gerry Styleshttps://www.blogger.com/profile/10066754054948239353noreply@blogger.comtag:blogger.com,1999:blog-6040346349049757534.post-17343004831429088822020-04-30T19:33:08.577+01:002020-04-30T19:33:08.577+01:00Oh shame! lol I love this cake but unfortunately...Oh shame! lol I love this cake but unfortunately our son has taken agin the poor old caraway seed, so we're unlikely to see it again while he's living at home!Jenny Eatwellhttps://www.blogger.com/profile/16664664803454422811noreply@blogger.comtag:blogger.com,1999:blog-6040346349049757534.post-17020230922497146582020-04-30T15:35:52.587+01:002020-04-30T15:35:52.587+01:00Made this again today,didn't use any ground al...Made this again today,didn't use any ground almond this time,it really made a difference resulting in a very light crumb. Unfortunately didn't remember to make topping.Gerry Styleshttps://www.blogger.com/profile/10066754054948239353noreply@blogger.comtag:blogger.com,1999:blog-6040346349049757534.post-40812994920007389772016-03-04T13:32:24.112+00:002016-03-04T13:32:24.112+00:00Oh great! :D Well, the original recipe for the j...Oh great! :D Well, the original recipe for the just plain caraway seed cake used 50g of ground almonds, so you should be just fine. :) The cake will come out slightly more substantial because of them, but I can't see that it will do it any harm! :D I shall look forward to seeing it!Jenny Eatwellhttps://www.blogger.com/profile/16664664803454422811noreply@blogger.comtag:blogger.com,1999:blog-6040346349049757534.post-40013986725904756782016-03-04T12:29:56.579+00:002016-03-04T12:29:56.579+00:00I'm making this now, it's in the oven and ...I'm making this now, it's in the oven and smells delicious. I replaced some of the flour with 50g ground almonds, only because they were in the box and needed using. I only had 2tsp caraway seeds but think that will be plenty. Will put pictures on fb laterGerry Stylesnoreply@blogger.comtag:blogger.com,1999:blog-6040346349049757534.post-38558944611118978102016-03-02T11:47:25.669+00:002016-03-02T11:47:25.669+00:00Goodness me, that sounds incredible!Goodness me, that sounds incredible!Jenny Eatwellhttps://www.blogger.com/profile/16664664803454422811noreply@blogger.comtag:blogger.com,1999:blog-6040346349049757534.post-88401084962778688542016-03-01T22:44:20.687+00:002016-03-01T22:44:20.687+00:00Sponge cake is light and i love it, but the Greek&...Sponge cake is light and i love it, but the Greek's have something that makes this seem heavy! Called Karidopida; it uses 8 eggs - separated and whipped, only 1 cup flower and 2 cups sugar. It allows for some variations, which i do often<br />Anonymoushttps://www.blogger.com/profile/04414561988993487725noreply@blogger.com