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Old 11.09.2019, 17:03
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Re: Today I found a Swiss substitute for...

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I don't understand flour here at all and keep having bad results at cake making
Put a shot of rhum in it, it will rise (provided you put also the raising powder in it, too). Trust me.
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  #22  
Old 11.09.2019, 18:00
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Re: Today I found a Swiss substitute for...

I wish it could just be plain or self raising like in Britain, I am flummoxed by what the numbers on the packets mean

I have a fantastic recipe for a fruited tea loaf made with strong black tea and no eggs by a lady called Marguerite Patten (she worked for the Ministry of Food during WW2 working out all sorts of recipes to eke out rations, also recipes with no eggs in them). Comes out to perfection when i make it back in Scotland, in Basel it gets fed to the local ducks
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  #23  
Old 11.09.2019, 18:18
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Re: Today I found a Swiss substitute for...

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I wish it could just be plain or self raising like in Britain, I am flummoxed by what the numbers on the packets mean

I have a fantastic recipe for a fruited tea loaf made with strong black tea and no eggs by a lady called Marguerite Patten (she worked for the Ministry of Food during WW2 working out all sorts of recipes to eke out rations, also recipes with no eggs in them). Comes out to perfection when i make it back in Scotland, in Basel it gets fed to the local ducks
Ooh, would you mind sharing the recipe.

I use the normal white flour and baking powder (using the quantities advised by Nigella Lawson) to make self raising flour and my cakes turn out really well.
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Old 11.09.2019, 18:56
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Re: Today I found a Swiss substitute for...

MARGUERITE PATTEN'S EGGLESS TEALOAF

Preheat oven to 180c. Line an 18cm round cake tin or loaf tin with baking parchment.

INGREDIENTS
300g self raising flour (or plain and 2 tsp baking powder)
85g light brown, caster or granulated sugar
1 level tsp bicarbonate of soda
85g butter
85g dried fruit
Vanilla essence or cinnamon (optional)
300ml moderately strong black tea (English Breakfast is good)

METHOD
1 Pour the tea into a large saucepan, add the butter, sugar and dried fruit
2 Bring to the boil, then simmer until the butter and sugar have melted
3 Boil briskly for 2 mins then remove from the heat and allow to cool
4 Sift the flour and bicarbonate into a large bowl
5 Add the cooled ingredients and mix well
6 Spoon into the prepared tin and bake for 1hr - 1hr 15 mins until cake is firm and brown
7 Allow to cool for 5 - 10 mins before removing from the tin. Slice when cold

When this recipe turns out right it is delicious spread with butter.

I've been making this since about 1982, over the years I've made it for other people and never had a problem until I tried making it over here
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  #25  
Old 12.09.2019, 03:21
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Re: Today I found a Swiss substitute for...

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I don't understand flour here at all and keep having bad results at cake making



have a look

https://de.wikipedia.org/wiki/Mehl


https://www.coopathome.ch/de/baecker...und-mehlsorten
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  #26  
Old 12.09.2019, 18:27
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Re: Today I found a Swiss substitute for...

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I don't understand flour here at all and keep having bad results at cake making
Might not be the flour. I just found out (after living here for 2 years) that baking powder here is single-acting instead of the typical double-acting.

Sigh. So many rage attacks and cakes tossed into bins over the past 2 years. Noticeable improvement in all baked goods since I found out I just needed to double the amount of baking powder.
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