I have made this recipe twice, both times to unsatisfying results. The crumb is very moist, true, but only because the cake is seemingly saturated with oil, with hands coming away very oily after handling, even several days after baking. And despite the orange zest, the orange juice, and the orange liquor (note to self: if you cannot find it, the Triple Sec is probably in the freezer), there's not a very strong citrus flavor. Despite the overall oiliness of the result and the lovely brown color, there's no crackle to the top.
I am done trying to make this cake! A double batch requires a whopping 2 2/3 cup of EVOO, in addition to orange juice and whole milk, neither of which I regularly keep in the house. And the results are consistently poor, despite an absence of recipe twiddling.
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