In her book Baking Chez Moi, Dorie Greenspan describes these mini bite sized cakes as “…a traditional French pastry made with egg whites, almond flour and lots of butter. The addition of finely chopped chocolate that melts and stripes the little cakes explains their name.”
That sums up nicely this week’s Tuesdays with Dorie recipe!
The problem for me however was that two out of my three children have nut allergies.
So after a little bit of research, I substituted almond flour with coconut flour.
I had read that coconut flour absorbs a lot of moisture and can result in a dry and flaky end product.
Google had many suggestions on how to fix this little problem and to be honest the more I read, the more I felt overwhelmed with ratios, quantities of eggs and liquids etc to add moisture.
So I decided to keep it simple and keep the almond flour and coconut ratio the same, I replaced the cup of almond flour the recipe called for, with a cup of coconut flour.
I mixed the flour into the egg whites as the recipe instructed and then I added a cup of milk to the mixture before following the rest of the recipe as it is in the book.
My little cakes didn’t rise with baking and I was worried!
However I pulled them out and they turned out amazing.
The outside was firm and the inside was moist and delicious.
The family loved them and the only complaint I heard was “I can’t stop eating these!”
The boys in the family loved them dipped in chocolate, my daughter and I preferred the naked 🙂
October 13, 2015 at 12:33 pm
They look so good… 😉
October 13, 2015 at 12:46 pm
Those look delicious! I have not used coconut flour, but love coconut in general, it must be good!!! So happy that your family enjoyed these!!
October 13, 2015 at 7:11 pm
They look great, love the idea of substituting the flour for nut allergies.
October 13, 2015 at 8:18 pm
They look great and they rose as much as mine did with almond flour!
October 13, 2015 at 9:07 pm
Great job taking the risk! I would have been caught up in analysis paralysis in the substitution, so I am glad it worked out well for you!
October 13, 2015 at 11:53 pm
Now I know it works with other nut substitutions. Thanks for the tip. Your cakes look so moist inside.
October 14, 2015 at 12:19 am
Yours look great! My husband loved the flavor and says that they are “addictive”!
October 14, 2015 at 2:50 am
Brilliant substitution! Your tiger cakes look delicious!
October 14, 2015 at 11:25 am
How wonderful that they worked out with the coconut flour. I wanted to try them with pecan or hazelnut flour but did not have any-now I need to add coconut to the list!
October 14, 2015 at 12:51 pm
Kudos to you for investigating alternatives. My son has a nut allergy too but I have learned to make something separate for him. My husband loves nuts so I just do double duty. Your finished product looked great and the recipe was a winner.
October 14, 2015 at 9:48 pm
Your tiger cakes look great. They wer great naked.
October 15, 2015 at 6:34 am
they look terrific! good to know about the coconut flour option.
October 15, 2015 at 7:18 am
They look absolutely scrumptious. I love how you can see the yummy crumb in the photos.
October 15, 2015 at 10:34 am
They look amazing, and you did a wonderful job on the substitutions.
October 15, 2015 at 1:43 pm
What a great idea for a substitute! I’ve got some coconut flour that I don’t know what to do with — I’ll have to do this! Thanks for the idea, and your cakes look awesome!
October 16, 2015 at 8:55 am
Great job taking a chance on the coconut flour. I’d have gotten overwhelmed with all the ratio fix-its for subbing the flour, too. I’m glad they turned out well, without any adjustments!
October 16, 2015 at 9:44 am
The coconut flour was a great substitute – they look perfect.