Anonymous
Post 12/31/2019 14:46     Subject: Re:Turning a cake recipe from sweet to savory
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.
Anonymous
Post 12/31/2019 14:39     Subject: Turning a cake recipe from sweet to savory
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
Post 12/28/2019 09:47     Subject: Turning a cake recipe from sweet to savory
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
Post 12/27/2019 18:04     Subject: Turning a cake recipe from sweet to savory
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
Post 12/27/2019 17:34     Subject: Turning a cake recipe from sweet to savory
NYT savory carrot cake?
https://www.nytimes.com/2017/06/16/dining/savory-carrot-cake-recipe.html
Anonymous
Post 12/27/2019 17:29     Subject: Turning a cake recipe from sweet to savory
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
Post 12/27/2019 17:15     Subject: Turning a cake recipe from sweet to savory
Anonymous wrote:Um, a savory cake is called bread. OP you want bread.

LMAO!
Anonymous
Post 12/27/2019 17:00     Subject: Turning a cake recipe from sweet to savory
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
Post 12/27/2019 13:36     Subject: Turning a cake recipe from sweet to savory
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
Post 12/27/2019 13:04     Subject: Turning a cake recipe from sweet to savory
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
Post 12/27/2019 12:35     Subject: Turning a cake recipe from sweet to savory
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
Post 12/27/2019 12:32     Subject: Turning a cake recipe from sweet to savory
Send the recipe, and I'll try to convert it for you. I'm a pastry chef
Anonymous
Post 12/27/2019 10:46     Subject: Turning a cake recipe from sweet to savory
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
Post 12/27/2019 07:26     Subject: Turning a cake recipe from sweet to savory
Anonymous wrote:Um, a savory cake is called bread. OP you want bread.

Anonymous
Post 12/26/2019 17:26     Subject: Turning a cake recipe from sweet to savory
What’s the cake, OP?