I have a client asking for "gourmet" carrot cake. I have a preferred recipe and no questions about suiting him other than he wants it to have fresh mint leaves in it. My recipe makes 3 - 9 inch rounds. How much mint should I chop to add the right balance?
Does your recipe call for dried mint? Usually takes 3 times fresh to substitute for dried. Hope that helps.
My recipe does not call for mint. Nor can I find a recipe that does. That's why I'm questioning how much fresh mint to toss in. It is such a strong flavor that I know it can't be overpowering. Less is best but I sure wish I knew how much! =)
Ok, I found a pound cake recipe that called for 2 tablespoons for a loaf to feed 8-10. Since I do not want the mint to be overpowering, I'm only going to add 1 tablespoon finely chopped.......unless someone can suggest otherwise!