Since I won’t get to cook any part of the official Thanksgiving meal this year (we’re going to Dan’s aunt’s house in Boston), I am making the bulk of my Thanksgiving food this week! My school is doing a potluck, so I made this cranberry almond cake, inspired by this recipe. I was out of eggs (due to using them all up to make the deviled eggs I’m bringing to Tuesday Night Dinner), so I had to try using flax with water. It seemed to work pretty well, and I licked the batter without worrying about salmonella. So, win all around. Anybody else experienced with egg substitutes?
The cake recipe itself was pretty simple. I mixed a cup of sugar with a stick of butter, and whipped it up until it was creamy. I added in a teaspoon of vanilla, and my egg substitute (2 tablespoons of ground flax with 6 tablespoons of water), and mixed it all up. I slowly mixed in 1.5 cups of flour, 1.5 teaspoons of baking soda, and a half cup of milk. Finally, I added 1.5 cups of diced cranberries. I put it all in a cake pan, topped it with sliced almonds, and baked it for 35 minutes at 350 degrees. Voila! Juicy, tart, and delightfully crunchy on top!