Post by olivia6 on Aug 17, 2020 14:28:27 GMT -5
If my second attempt with the lemon rosemary (I substituted it with lavender again) olive oil cake per Sarah Ballantyne's recipe isn't as moist as the first one, is it due to me skimping on the honey, packing the cassava flour too well this time, or the volume of egg white being less than last time, me using a narrower pan or all of the above? Trying to figure out what I did incorrectly this time as the cake isn't as moist. Hope to be able to solve this mystery as the first time was a success, and my entire family loved it!!