anru7695

I had to modify due to allergies and lack of ingredients, but the result was still phenomenal! Everyone I shared it with loved it. The batter was enough for 20 pumpkin blossoms. I used brown rice flour, no cheese, coconut oil for frying, and dried Italian seasoning instead of fresh basil. Salted them lightly after frying. Super delish and rich! I used both bloomed and unbloomed blossoms. The bloomed ones with stamens removed was my favorite. I was able to open the blooms flat to dip and fry them, which resulted in better texture than the closed blooms.

Good, basic cake with pleasant flavors. Wasn't impressive to me, but I still might make it again. It's nice with black tea. I am gluten-free, so used a 1-to-1 gluten-free flour blend. That part was fine. I used half the sugar, which I was really happy about. The end result was a lightly sweet cake with plenty of bursts of sweetness from the ample raisins. For the 1 cup chopped walnuts, I used about 2/3 C chopped walnuts and 1/3 C chopped Brazil nuts. Brazil nuts have a milder flavor to me, but similar to walnuts. But I like to use Brazil nuts for the selenium. I kept other ingredients true to the recipe. I would definitely mix up the dry ingredients very well before adding to the wet ones. I didn't do this as well as I should have, so there were bits that tasted saltier or more like baking soda. A note on the liquid amount, as I've seen several people comment on that: I boiled the raisins in the 2C water uncovered and at a rolling boil for the full 10 minutes. This reduced the amount of liquid to the perfect amount. When I mixed the dry and wet ingredients, it was clear that the proportions were spot-on. So I'm wondering if others are simmering the raisins instead of boiling them, or covering them, resulting in more liquid left? This would make a good cake in the fall or winter with a tea or coffee break.

I forgot the lemon juice and used dried instead of fresh cilantro. Still turned out splendidly!