This turned out spectacularly. We dolloped whipped cream on top and nearly shed tears at the taste. We're running low on caster sugar, so I mixed in some brown sugar as well, which really deepened the flavour. The whipping of the eggs was worth the time (even my roommate agreed, and she was in the middle of a meeting for the whole process). I will be making so many more of these.
Hello! This looks amazing! Is this meant to be served at room temp if I serve it the same day it comes out if the oven? If I serve it the day after, do I serve it cold straight out of fridge? Thanks so much!
This looks like a dream, maybe a silly question but are we using EVOO or just olive oil in the cake? Thanks 😊😊
This turned out spectacularly. We dolloped whipped cream on top and nearly shed tears at the taste. We're running low on caster sugar, so I mixed in some brown sugar as well, which really deepened the flavour. The whipping of the eggs was worth the time (even my roommate agreed, and she was in the middle of a meeting for the whole process). I will be making so many more of these.
Hello, how wobbly should the top be when you take it out of the oven? Thanks
Hi Nicola, quick q, do you think you could use GF flour for this? as it isnt meant to have such a cakey texture?
I would like to try this in an even smaller 4-inch round. What would you suggest for baking time? My first thought was 8 minutes at 180 C.
Just tried it with 12 minutes in a 6 inch round. Didn't work at all and came out completely liquid. Something in this recipe seems to wrong
Hello! This looks amazing! Is this meant to be served at room temp if I serve it the same day it comes out if the oven? If I serve it the day after, do I serve it cold straight out of fridge? Thanks so much!