Sunday, 20 October 2013

Lemon Poppy Seed Loaf Cake

Baking two Lemon Poppy Seed Cake based on a recipe found on (LINK).

Comments made directly on site after a first attempt at this cake; using these as a guidance on this time.

Cake Check @ 45 minutes - nice colour, however cake was far from being baked through. Covered with foil to prevent burning, and exchanged cooking shelf from a sheet to a traditional griddle style, and set timer for 15 minutes. Will check after 10 minutes.

Cake Check @ 60 minutes - Foil has done its job. One cake has passed the skewer test, however the other one is still not set. Replaced the foil and returned to the oven with the under-done loaf at the back of the shelf for another 5 minutes.

Weigh the mixtures when doing multiple cakes to ensure even amounts?

Cake Check @ 65 minutes - removed the cake that was done to cool. The other cake was setting but not there yet, so returned to the oven with its foil cap for another 10 minutes.

Cake Check @ 75 minutes - second cake has finally set. Returned to oven with foil cap for another 5 minutes.

80 minutes baking time in total.

It is late, so will take the cakes in to work whole; I am not bothered enough to slice them up.

Note to self:

Where recipe says 1.3 cups sugar for sauce, use 1/3 cup.
Use caster sugar for syrup (Strösocker Finkornigt)
Don't stir the syrup, it makes it crystallise

Rating #1: 9/10

Rating #2: 9/10 (a little bit drier than I wanted - perhaps from using the correct amount of syrup??)

a bit flatter than I'd like, but very tasty

No comments:

Post a Comment