These are tasty little cakes that are quick and easy to make. 2 cups blueberries is way too much for 6 ramikens 1 1/4 cups would be more than enough. Also a little bit more ginger would enhance the flavors. Overall we really liked them.
These are tasty little cakes that are quick and easy to make. 2 cups blueberries is way too much for 6 ramikens 1 1/4 cups would be more than enough. Also a little bit more ginger would enhance the flavors. Overall we really liked them.
I made it strictly according to the recipe. My husband who is very fond of desserts and really likes blueberries LOVED it! Although I make different desserts for him all the time he thinks I'm a marvel for making this great dessert. We were both blown away with the texture and taste of the cake itself. I've never had a cake with that texture. Thank you Kim for a keeper. In answer to the question asked by someone about the size of ramekins mine are 9 oz. and were perfect.
I haven t made it yet. I need to acquire the ramekins but I find that they are all sold by ounce size. I have four already that have an inside measurement of 4 and they are huge and deep. Couldn t possibly work. Please tell me the ramekin size by volume. It won t let me submit my question without a star rating so I will give it 5 stars because it looks fantastic.
I put it in a 6x8 glass pan. It needed about 45 minutes to finish. It was good with some homemade whip cream. We would make it again!
I have not made it but wondered if it could be made ina cake pan? Thks
I just ate two of these they are so good. I followed the recipe as is but baked them for 40 - 45 minutes.
The recipe worked perfectly in my 6 tin Jumbo Muffin pan. The flavors are well balanced between tart and sweet. The cake component is delightful. I will definitely make this again! Thank you Kim!
Made per the recipe but substituted a dairy free margarine and gluten free flour mix.
This was very easy and good...and it looked the same as the photos. My husband said this is a keeper for our dinner parties and a co-worker said it tasted perfectly balanced. I mixed blueberries and raspberries-yes you may need more ramikens. Needed a little bit more brown sugar and butter mix to drizzle down. I messed up and added the lemon juice and the zest to the berries; but then added a little more juice to the batter. It became less sweet but it was equally sweet and tart.
I did not make it yet the 1 star is because the question could not be posted without a rating. Can almond or other nonwheat flour be used?
