As part of a grain CSA I've recently been tasked with using unexpected flour. This was made with 100% Chiddam de Blanc de Mars. It's a pound cake with 100% substitution. I used a Stella Parks recipe and am extremely pleased with the results:
The crumb is nice and light and the requests for more are endless (for now).
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Delicious looking pound cake with a soft looking crumb. I had to look up Chiddam de Blanc de Mars which I’ve never heard of before. It sounds like a great choice for your cake. I like Stella Parks’ recipes in general and this one looks like a winner.
It"s already half gone. If that's any indication this bake was a success.