Lets talk margarine and spreads – are you in the butter camp or do you swear by a spread or margarine?
Hands up, I’m not a huge fan of the latter. Depending on the brand I can taste it in baking. I know how butter behaves and what it will do in a recipe when I’m planning it, not to mention that I love the taste!
When I was asked to do some recipe development for Flora I thought it would be a great challenge for me and perhaps chance to change my mind? Of course I don’t use butter for everything, Flora Buttery is what we spread on our sandwiches here and is our go to for everyday in the fridge. I’m aware I don’t want to be completely responsible for clogging my children’s arteries before they reach their teenage years, give me some credit!
So what better place to start than with the very same Flora Buttery. A sponge cake had to top my list for giving it a run for it’s money. Of course, I couldn’t leave out a Pink Whisk twist and this one turned into a Raspberry Ripple Cake (recipe in the next post)
Time to report on the success (or not as the case may be) of the Flora Buttery test. Continue reading