3.7 from 3 reviews This recipe first appeared in The San Francisco Chronicle, on September 11, 2018. 4 Tbsp/60 ml melted ghee 3/4 cup/150 g sugar [divided into ¼ cup/50cg and ½ cup/100 g] 1/8 tsp cream of tartar 2 Tbsp water ¼ cup/60 ml maple syrup 1 cup/140 g all-purpose flour seeds from 4 green cardamom pods, ground 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp fine sea salt 4 oz/110 g unsalted butter, softened to room temperature 2 large eggs at room temperature
Do you have recommendation as to how to make this beautiful cake without eggs? Thank you.
Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
Δ
