cake problem

  • 29 Replies
  • 5827 Views
*

tosca100

  • Hero Member
  • *****
  • Location: Polski Senovets, Bulgaria
  • 4447
    • New start, new life in BG
Re: cake problem
« Reply #15 on: July 20, 2010, 20:32 »
I haven't seen one of those lemons in ages.........mum always used to use them on pancake day.....happy days :D
They still sell them in T

*

Hey Jude

  • Experienced Member
  • ***
  • Location: Warwickshire
  • 470
Re: cake problem
« Reply #16 on: July 20, 2010, 21:54 »
MoS, this definitely isn't you lost recipe - just look at the method!!!!!, but I've just found this in my file (ha ha, it's a pile of clippings stuffed in a box) - don't know if the quantities are what you're after:

4oz butter
zest of 1 lemon
8oz caster sugar
3 large eggs separated
9oz self raising flour
juice of 1 lemon
8 fl oz plain yoghurt

Oven at 150c / gas 2. Greased and lined 7 x 7 square brownie tin.
Cream butter, zest and sugar til light and fluffy, beat in yolks one at a time.
Sieve in half flour, half juice and half yoghurt, and fold in gently. Repeat with the other halves.
Whisk whites to soft peak stage and then fold in.
Into tin, into oven for about 2 hours.

I've not tried this one probably because I never have the time to be faffing separating eggs and folding whites in (unless it's Nigel Slater's Carrot Cake, which is sublime), and I also think 2 hours in the oven seems a long time to me - but hey, I've never made it so I know diddly squat!!Jude.

*

mumofstig

  • Global Moderator
  • Hero Member
  • *****
  • Location: Kent
  • 54130
Re: cake problem
« Reply #17 on: July 20, 2010, 21:57 »
Seems like long slow cooking..........but I'll give it a go and keep an eye on it :D
Thank you  :)
Lesley x
I'm not good, I'm not bad - I'm just me, and sometimes I have to apologise for that ;)
Diary comments
https://chat.allotment-garden.org/index.php?topic=56565.msg666947#msg666947

*

Madame Cholet

  • Hero Member
  • *****
  • Location: Thrapston=Home & garden Lotty=Ringstead East Northants
  • 10287
  • remember you're a womble
Re: cake problem
« Reply #18 on: July 20, 2010, 22:03 »
orange is nice too. Warm with custard in the winter.
Diary at- http://chat.allotment-garden.org/index.php?topic=85680.75

Comments at- http://chat.allotment-garden.org/index.php?topic=85681.15

To good friends, good food and dirty hands

Underground overground wombling free

*

sunshineband

  • Global Moderator
  • Hero Member
  • *****
  • Location: Reading, Berkshire
  • 32056
  • Tallest Sunflower prizewinner 2014
    • A Little Bit of Sunshine
Re: cake problem
« Reply #19 on: July 20, 2010, 22:07 »
Is it a loaf cake?
Wisdom is knowing what to ignore - be comfortable in your own skin.
My Blog
My Diary
My Diary Comments

*

mumofstig

  • Global Moderator
  • Hero Member
  • *****
  • Location: Kent
  • 54130
Re: cake problem
« Reply #20 on: July 20, 2010, 22:11 »
my cake? no it was a round spongey one.....or should have been :(  :lol:

*

sunshineband

  • Global Moderator
  • Hero Member
  • *****
  • Location: Reading, Berkshire
  • 32056
  • Tallest Sunflower prizewinner 2014
    • A Little Bit of Sunshine
Re: cake problem
« Reply #21 on: July 20, 2010, 22:23 »
http://www.retro-housewife.com/greek-yogurt-cake-recipe.html

Just wondered as one recipe I use is loaf shaped and quite dense. This one (made by my DD) is quite light and tangy. Is it like yours?

*

mumofstig

  • Global Moderator
  • Hero Member
  • *****
  • Location: Kent
  • 54130
Re: cake problem
« Reply #22 on: July 20, 2010, 22:28 »
my one used greek lemon yogurt which I can't get here, so I used lemon juice and I think that's why it went pearshaped :( the linked one uses lemon rind, how lemony does it taste
Sunny?

*

sunshineband

  • Global Moderator
  • Hero Member
  • *****
  • Location: Reading, Berkshire
  • 32056
  • Tallest Sunflower prizewinner 2014
    • A Little Bit of Sunshine
Re: cake problem
« Reply #23 on: July 20, 2010, 22:45 »
Fairly lemony. Clearly a lemon taste but not sour at all, just fresh.

 I think you coud easily adjust the quantity of grated rind as it is not really an ingredient tha affects texture, only taste -- it has little liquid content  ;)

*

agingchick

  • Experienced Member
  • ***
  • Location: LINCOLN
  • 214
Re: cake problem
« Reply #24 on: July 21, 2010, 00:17 »
I make my own yogurt and the easi-yo mixes from Lakeland do a lemon one that is delicious
Diane
I use to be indecisive now I'm not so sure

*

Livinhope

  • Guest
Re: cake problem
« Reply #25 on: July 21, 2010, 09:52 »
Sorry to be picky but you said the original recipe used Greek lemon yoghurt and you tried Greek STYLE yoghurt.  Do you think that could have been the difference.  It's the usual thing not Greek made so they have to word it differently.

*

mumofstig

  • Global Moderator
  • Hero Member
  • *****
  • Location: Kent
  • 54130
Re: cake problem
« Reply #26 on: July 21, 2010, 10:03 »
Hey........anything could have made the difference.....who knows!
Proper Greek yogurt is made from sheeps milk with added cream.........I know English made yogurts only use cows milk, so what they do to make it greek style heaven knows :wacko:

*

Livinhope

  • Guest
Re: cake problem
« Reply #27 on: July 21, 2010, 10:06 »
I hope I'm not going to make a complete fool of myself but doesn't sheeps milk contain different fat molecules to cows.  If so that could well be the answer.

*

arugula

  • Winner - prettiest sunflower 2011
  • Hero Member
  • *****
  • Location: Coastal Argyll
  • 24904
  • hic svnt leones
Re: cake problem
« Reply #28 on: July 21, 2010, 10:10 »
I haven't seen one of those lemons in ages.........mum always used to use them on pancake day.....happy days :D

Local Co-op?
"They say a snow year's a good year" -- Rutherford.

*

tosca100

  • Hero Member
  • *****
  • Location: Polski Senovets, Bulgaria
  • 4447
    • New start, new life in BG
Re: cake problem
« Reply #29 on: July 21, 2010, 10:48 »
Total greek yogurt, made in Greece, is made from cow's milk and cream, I think the thickness is because it's strained to remove some water content. Greek style yogurt is not as thick. You can get yogurt made with goat or sheep milk, or a mixture.



xx
tea cake

Started by Piccolo on Cooking, Storing and Preserving

2 Replies
1615 Views
Last post January 04, 2011, 19:45
by Piccolo
xx
Chutneys and a cake

Started by Sparkyrog on Cooking, Storing and Preserving

9 Replies
2852 Views
Last post September 08, 2013, 21:56
by Madame Cholet
xx
Christmas cake

Started by nickyveglover on Cooking, Storing and Preserving

7 Replies
2683 Views
Last post November 12, 2008, 11:55
by chrissie B
xx
Christmas cake - 3rd dry run.

Started by Kleftiwallah on Cooking, Storing and Preserving

4 Replies
1661 Views
Last post July 19, 2020, 12:21
by mrs bouquet
 

Page created in 0.115 seconds with 35 queries.

Powered by SMFPacks Social Login Mod
Powered by SMFPacks SEO Pro Mod |