Wednesday, 14 September 2011
That sinking feeling...
For a treat with our morning coffee at the flower course last week, we got served a delicious cake which Rachel said was a River Cottage recipe and she was thrilled to tell us it used honey from her own hives. I always bake for my craft ladies on a Tuesday evening and so having the book decided to give them a honey wholemeal cake too.
Looks nicely risen in the photo above, doesn't it? Not the case... as soon as I took it from the oven it sank before my very eyes and dramatically at that!
It was almost as if it got sucked down! After the suggested cooking time, I thought it still looked a little wobbly, but having four eggs in it I wasn't that surprised. Nevertheless I gave it another 10 minutes. Very frustrating, especially when you are all set to share with what are now almost professional cake-tasters!
The recipe said that the middle would be a dense, honey-filled sensation but I would say it was a soggy mess. I wasn't too proud to offer a trimmed cake and it was delicious.
I'm curious though, as to what went wrong. The recipe link above is from an article in The Guardian and I have noticed that there are a few dissimilarities from the recipe in the book. It uses more butter (and I thought 300g of butter was a lot, but this version says 350g!), more sugar and the oven temperature is 10 degrees lower. Oh, and the tin size is 1cm bigger! I'm tempted to try out this version and see what happens.
Any thoughts on that sinking feeling? Answers in the comment box please.