Lemon and Lime Syrup Cake
This came from "The Complete Book of Greek Cooking", p.234.
It has a VERY dense batter and bakes "low and slow" for a dense cake, which is then drenched in lime syrup (which is AMAZING, even on its own, by the way!)
This recipe was developed using metric measurements, then converted to cups and farenheit; I'm pretty sure something was mistranslated, because the cake ended up being very overcooked - not burnt, just way drier than it should have been.
We've decided to make this again and fiddle with the time and temperature. Even dry-ish, it's very good. Baked for about half as long, it should be spectacular.
Addendum - For Version 2.0, we dropped the baking temperature to 305 degrees and baked it for an hour, instead of the hour and a half at 350 that the recipe calls for.
TOTAL success - moist, sweet and limey! A new favorite.
Lemon and Lime Syrup Cake
This came from "The Complete Book of Greek Cooking", p.234.
It has a VERY dense batter and bakes "low and slow" for a dense cake, which is then drenched in lime syrup (which is AMAZING, even on its own, by the way!)
This recipe was developed using metric measurements, then converted to cups and farenheit; I'm pretty sure something was mistranslated, because the cake ended up being very overcooked - not burnt, just way drier than it should have been.
We've decided to make this again and fiddle with the time and temperature. Even dry-ish, it's very good. Baked for about half as long, it should be spectacular.
Addendum - For Version 2.0, we dropped the baking temperature to 305 degrees and baked it for an hour, instead of the hour and a half at 350 that the recipe calls for.
TOTAL success - moist, sweet and limey! A new favorite.