Chestnut Kiwi Cake recipe question? Need liquid?
I know it sounds crazy, but I am making a Chestnut Kiwi Cake. I am using the recipe on the back of the chestnut bag and I question the ingredients. I have mixed all the ingredients for the cake part and it is very dry. Does anyone have experience with baking and know whether this would come out correct?
2 cups sugar
2 eggs slightly beaten
4 kiwi mashed
2t baking soda
2 cups flour
1 t vanilla
1 cup chestnuts cooked and chopped
And then it says to pour it into a 13 x 9 pan and bake for 36 minutes. There is no liquid! Seems like there should be milk or oil or something. The batter is slightly moist, but obviously can't be "poured". Any thoughts? There is a topping with cream cheese, butter, powdered sugar, vanilla and more chestnuts, but that isn't supposed to be put together until the cake comes out. Ugh. I am just not a baker, but this doesn't seem right.
The ratios don't seem right to me, either, noonie. My basic banana bread recipe calls for 3-4 bananas, 1/3 cup melted butter, 1 egg and 1 1/2 cups of flour. That's a great deal more liquid than your recipe, already, for the amount of flour, and it creates a very thick batter that results in a dense cake. Two cups of sugar also sounds pretty excessive to me. I would use more like 1 cup in the context of these other ingredients. As is, this recipe sounds like it would result in a brick-like, cloyingly sweet cake. My strong suspicion is that they forgot to include oil or butter at the very least and possibly also milk or water.
Chestnuts and kiwis are an odd combo of flavors, can't quite get my taste buds working over it, but I bet the flavor of the kiwi mellows out quite a bit when baked. I think that the eggs and the mashed kiwi will give you plenty of liquid for a fairly thick cake batter, as kiwis are about 90% water. The chestnuts kind of throw me off, thye're not pureed or in paste form, they just chopped. So you'll have chunks of chestnut in the cake.
The batter will not be pourable, but "pour" is just a general baking expression anyway; the recipe author could have substituted the term "spoon into pan" it would mean basically the same thing. I think the batter will be more like a thick cobbler type batter than a thinner cake batter. There is no fat (butter or oil) in this recipe, either. Where did you find the recipe? It seems like it might be a lower fat cake made with a fruit (kiwi) substitute (like bananas, prune puree or applesauce) for the fat in a recipe. I wonder if this recipe was put together by someone who really likes chestnuts, has a surplus of kiwis, and wanted a low fat cake. It has quite a bit of baking soda, btw, to the ratio of flour. I'm not sure if that means anything bad.
Try it out and let us know, I'm curious. You go first...;-)
In light of the michelleats post, which gave me more to think about. Although her banana bread recipe doesn't really contain that much more liquid than your recipe, I would email the company or whomever you got the recipe from to see if you get the whole story. It just seems that something is missing, not fat, necessarily, but something's off or was forgotten, probably a half cup of low fat milk or yogurt or something to add more more moisture. Plain yogurt might be a good addition, to balance the sweetness from two cups of sugar. The sugar is a bit excessive for a Weight Watchers cake, and now I'm just not sure that four kiwis and two eggs will result in enough moisture to avoid the brick cake syndrome. I googled this cake and aside from your post, I got a Weight Watchers message board query, which I believe is your posting as well. You've probably seen the other comments there. Let us know how it goes...