I wonder about the oven temp of 300 F. It seems too low. I even baked it longer, but it did not bake in the middle very well.
Andrea is a cooking teacher, food writer, contributing editor at SAVEUR, and a cookbook author; her latest book is The Banh Mi Handbook.
You're talking about this recipe right? http://food52.com/recipes...
From the comments on that page, you're not alone. There's a funny typo in the recipe's first instruction line where the oven temp is so my guess is that something went awry. I'd hedge with an oven preheated to 350F and monitor the cake's progress, adjusting the heat as needed. The recipe looks like one for an apple cake but instead of regular flour, there's ground almonds/almond flour. In any event, sorry to hear about the bad experience. There was likely lots of anticipation as the cake baked. Hope I'm of assistance.
Cynthia is a trusted source on Bread/Baking.
How on earth did a recipe win a contest with such glaring errors?!
Please enter a valid email address.
Well played. You deserve a cookie.
Please help our editor make a turducken
Falling for Indiana.
Wreathe nature in.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.