|Just pretend that the rest of the cake is there, OK?|
I followed the instructions (just follow the link) to the letter, using my non-stick loaf tin. It stuck like araldite, and the bottom of the cake tore away. Tastes fab, though, and the texture is as light as a feather. I used St. Hubert soft margarine and bottled Sicilia unsweetened lemon juice. Stirring to the required texture took about two minutes, to my astonishment, expecting all sorts of lumps which did not materialise.
|You can't see the join|
This is another cake that's coming again. Only next time it will be baked in a lined tin! I have pre-folded bread tin liners - to put one in the tin will take an additional few seconds, that is all.
To borrow a very useful term from Baking in Franglais, the "faff factor" denoting the amount of messing about necessary to produce the finished article is as close to zero as makes no difference.
I may take one to the Troc Plantes in Le Petit Pressigny on Sunday, but only if they're very very good.