I am contemplating a persimmon cake recipe and considering replacing most (if not all) wheat pastry flour with almond flour (mixed with spelt flour) . Doe anyone have any thoughts on the topic?
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SF Bay Area
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Re: Almond Flour
Thu, December 13, 2007 - 8:29 AMReplacing one cup of regular flour with almond flour will give a very moist yet airy result., such have been my experiments.
Or farro will also give a very light result but that is from hearsay I have never tried it.
In my experience flavourwise almond flour in itselve mixed does not have a very strong almond flavour so if you are shooting for flavour you still might have to add some extract. But that is all depending upon your taste. I can only tell you my experiments. -
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Re: Almond Flour
Thu, December 13, 2007 - 9:33 AMthanks, Christine. I am wanting to use almond flour for its lightness and also to minimize as much wheat in the recipe as possible. -
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Re: Almond Flour
Thu, December 13, 2007 - 1:42 PMHave you tried Emmerwheat or Farro, it is an ancient form of wheat.
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Re: Almond Flour
Thu, December 13, 2007 - 7:32 PMmmm... you could also whip your whites with some sugar to stiff peaks, then fold them at the end to add fluffiness and lightness.
