I attempted to make a Dairy-Free Orange Cake and it turned out to be a fail. It had risen beautifully and a skewer came out clean so I took it out of the oven but as it cooled it sank, the texture was stodgy and it tasted as if not cooked enough. LOSER!
Rather than waste all the lovely ingredients, I decided to try and turn it into a sort of biscotti, the crunchy Italian biscuits which translate as ‘twice-cooked’. So I was already halfway there.
I sliced the cake into pieces about 1.5cm thick and, because biscotti traditionally have almonds, randomly shoved in some slivered almonds on both sides.
I placed them on a tray lined with baking paper and cooked in the oven preheated to 150°C for 45 minutes, turning every 15 minutes.
Not the most beautiful things in the world but everyone thought they tasted great. WINNER!
The failed cake.
old chris new tricks 