Turning a cake recipe from sweet to savory

[Anonymous]

What’s the cake, OP?

[Anonymous]

Anonymous wrote:Um, a savory cake is called bread. OP you want bread.

[Anonymous]

Anonymous wrote:thanks, all. I'm trying to turn an existing cake from sweet to savory because it has an amazing consistency and mouth-feel, and I want to get that same thing in something not sweet. I don't want to make bread or quick bread. I know all parts of a recipe are like part of a chemical reaction which is why I was wondering what to replace the sugar with. It sounds like it can't be done. : (

Thanks anyway.

Try a low sugar corn bread recipe. Will have a similar but thicker consistency to cake, but some recipes are more savory than sweet.

[Anonymous]

Send the recipe, and I'll try to convert it for you. I'm a pastry chef

[Anonymous]

Or just paste the recipe here and let the pastry chef show us all how to make the cake be the same texture without sugar

[Anonymous]

Just watched a Great British Baking holiday special in which one contestant tried to do something like this, adding blue cheese (in a frosting) to a cake flavored with a whole bottle of mulled wine. Paul was not impressed, and he straight-out said it wasn't good.

https://metro.co.uk/2018/12/25/great-british-bake-offs-flo-makes-boozy-festive-cake-with-three-types-of-cheese-in-it-8282361/

Sometimes "brave" baking choices aren't actually good to eat.

[Anonymous]

Anonymous wrote:Just watched a Great British Baking holiday special in which one contestant tried to do something like this, adding blue cheese (in a frosting) to a cake flavored with a whole bottle of mulled wine. Paul was not impressed, and he straight-out said it wasn't good.

https://metro.co.uk/2018/12/25/great-british-bake-offs-flo-makes-boozy-festive-cake-with-three-types-of-cheese-in-it-8282361/

Sometimes "brave" baking choices aren't actually good to eat.

I saw that too. I was highly dubious if intrigued but it didn't surprise me Paul ridiculed it.

The closest to a savory cake I can think of would be savory scones. Like cheese scones. But a cake with the texture of a pound or layer cake cannot be made savory due to the requirement for sugar for that particular structure and texture. Even cornbread would have a very crumbly, dry texture rather than the spongy texture of a cake.

The other thing to keep in mind is that people strongly associate certain flavors with certain textures. There's a reason we don't have savory ice cream even though it's possible and savory sorbet is rare outside the occasional tomato sorbet on an upscale restaurant's tasting menu.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Just watched a Great British Baking holiday special in which one contestant tried to do something like this, adding blue cheese (in a frosting) to a cake flavored with a whole bottle of mulled wine. Paul was not impressed, and he straight-out said it wasn't good.

https://metro.co.uk/2018/12/25/great-british-bake-offs-flo-makes-boozy-festive-cake-with-three-types-of-cheese-in-it-8282361/

Sometimes "brave" baking choices aren't actually good to eat.

I saw that too. I was highly dubious if intrigued but it didn't surprise me Paul ridiculed it.

The closest to a savory cake I can think of would be savory scones. Like cheese scones. But a cake with the texture of a pound or layer cake cannot be made savory due to the requirement for sugar for that particular structure and texture. Even cornbread would have a very crumbly, dry texture rather than the spongy texture of a cake.

The other thing to keep in mind is that people strongly associate certain flavors with certain textures. There's a reason we don't have savory ice cream even though it's possible and savory sorbet is rare outside the occasional tomato sorbet on an upscale restaurant's tasting menu.

NP. Ha! I also saw that episode and I was highly curious if it was possible for that to turn out okay. It seemed like a highly dubious plan - and I love both blue cheese and mulled wine. This cake still has a sweetness but the olive oil and the rosemary help it skew slightly to the savory side imo: https://www.theguardian.com/food/2019/jun/08/olive-oil-rosemary-lemon-drizzle-cake-recipe-tamal-ray

[Anonymous]

Anonymous wrote:Um, a savory cake is called bread. OP you want bread.

LMAO!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Just watched a Great British Baking holiday special in which one contestant tried to do something like this, adding blue cheese (in a frosting) to a cake flavored with a whole bottle of mulled wine. Paul was not impressed, and he straight-out said it wasn't good.

https://metro.co.uk/2018/12/25/great-british-bake-offs-flo-makes-boozy-festive-cake-with-three-types-of-cheese-in-it-8282361/

Sometimes "brave" baking choices aren't actually good to eat.

I saw that too. I was highly dubious if intrigued but it didn't surprise me Paul ridiculed it.

The closest to a savory cake I can think of would be savory scones. Like cheese scones. But a cake with the texture of a pound or layer cake cannot be made savory due to the requirement for sugar for that particular structure and texture. Even cornbread would have a very crumbly, dry texture rather than the spongy texture of a cake.

The other thing to keep in mind is that people strongly associate certain flavors with certain textures. There's a reason we don't have savory ice cream even though it's possible and savory sorbet is rare outside the occasional tomato sorbet on an upscale restaurant's tasting menu.

This savory cake is not dry and crumbly, thanks to Greek yogurt. https://www.washingtonpost.com/recipes/savory-cake-ham-cheese-and-herbs/16975/

[Anonymous]

NYT savory carrot cake?
https://www.nytimes.com/2017/06/16/dining/savory-carrot-cake-recipe.html

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just watched a Great British Baking holiday special in which one contestant tried to do something like this, adding blue cheese (in a frosting) to a cake flavored with a whole bottle of mulled wine. Paul was not impressed, and he straight-out said it wasn't good.

https://metro.co.uk/2018/12/25/great-british-bake-offs-flo-makes-boozy-festive-cake-with-three-types-of-cheese-in-it-8282361/

Sometimes "brave" baking choices aren't actually good to eat.

I saw that too. I was highly dubious if intrigued but it didn't surprise me Paul ridiculed it.

The closest to a savory cake I can think of would be savory scones. Like cheese scones. But a cake with the texture of a pound or layer cake cannot be made savory due to the requirement for sugar for that particular structure and texture. Even cornbread would have a very crumbly, dry texture rather than the spongy texture of a cake.

The other thing to keep in mind is that people strongly associate certain flavors with certain textures. There's a reason we don't have savory ice cream even though it's possible and savory sorbet is rare outside the occasional tomato sorbet on an upscale restaurant's tasting menu.

This savory cake is not dry and crumbly, thanks to Greek yogurt. https://www.washingtonpost.com/recipes/savory-cake-ham-cheese-and-herbs/16975/

That is BREAD!

[Anonymous]

Anonymous wrote:Um, a savory cake is called bread. OP you want bread.

I wish the non-bakers would quit posting dumb responses. I have a recipe for a rosemary-herb coffee cake and it is delicious. It is made in a Bundt pan, you know, the pans used to make Bundt cakes. Never heard of Bundt bread.

[Anonymous]

Savory cakes are a thing, but not simple conversions of sweet cakes.

http://chezsyrah.blogspot.com/2013/07/savoury-cakes-rachel-khoo.html?m=1

[Anonymous]

You could make a pumpkin bread and cut the amount of sugar.

I've had a butternut squash cake that was wonderful -- only very lightly sweet.