Yochana's Cake Delight! : Fig & Anise Cake

Monday, June 11, 2007

Fig & Anise Cake

7 comments:

Anonymous said...: Hi, I'm new to yr blog and am really facsinated by all the cakes etc. that u've churned out. I'm interested to find out how did yr cake turn out so evenly with such a flat top, without rising in the centre? My cakes always have a raised centre (which sometimes crack) never such a flat and even top. Do you bake on a very low temp?

Anita; June 12, 2007 1:04 pm
Cherann said...: Hi, I'm new to yr website. Pretty amazing! By the way, how come yr cake is so perfectly flat on top after baking? Or is that the bottom of the cake? How do you achieve that? Every time I bake a cake, the middle rises and I get the centre higher than the rest of the cake. Do you use a very low oven temp? Do tell.; June 12, 2007 4:13 pm
Cherann said...: Hi, I'm new to yr blog. Pretty amazing stuff. Very impressive! How do you manage to get such a flat top on yr cake? Or is that the bottom? Every time I bake a cake the centre rises and I get a domed shape. Do you bake with very low oven temp?; June 12, 2007 4:17 pm
Aunty Yochana said...: cherann,

Yes that's the bottom. The cake has a flat top too but I noticed that the fruits and nuts went to the bottom, so I turned it upside down for photography sake.

I bake my cake at 175C. To avoid dome shape, use all your ingredients at room temperature. Was any of your ingredients cold when your cake got a dome shape?

rgds; June 12, 2007 7:53 pm
Cherann said...: The only ingredients that are cold are the butter and the eggs. I usually keep my eggs in the fridge so they stay fresher. Does this make a difference? I noticed that if u dust the fruit with flour first b4 mixing, the fruit won't sink so much but then again, the batter must not be too wet too - a denser texture will prevent the fruit from sinking as well.; June 13, 2007 9:32 am
Aunty Yochana said...: Hi cherann,

when the fruits are too little in contrast to the flour batter, the fruits is likely to sink down.

Your eggs and butter are the main ingredients and since it's cold, it's not good for the cake thus a dome will rise. Soak your cold eggs in warm water for about 10 mins till it reaches room temp.

rgds; June 13, 2007 4:39 pm
Cherann said...: Hi Aunty,

Thks for the tip. I'll try it out when I next bake and let you know the results.; June 13, 2007 11:25 pm

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