AW set up the egg for indirect cooking at 340 deg F using the digiQ for accuracy. I used a basic lemon drizzle cake mix I have used many times before; Butter & sugar creamed together, self-raising flour, baking powder, eggs, milk and a dollop of lemon curd or marmalade. I poured the mix into a butter-greased, lined cake tin and popped it into the egg for 40 minutes. I then checked the cake and closed the lid again for another 15 minutes.
I would definitely, next time, use a slightly smaller tin but the resulting cake was a beautifully even in colour and rise. I drizzled a mix of icing sugar, lemon juice and zest over the hot cake and left to cool.
...served a little later with a nice cup of tea! We will definitely be baking on the egg again...is there nothing the BGE doesn't make better?!
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