BarbaraJ Posted April 25, 2009 Share Posted April 25, 2009 made them as muffins with lemon curd in yummmmy and put some lemon icing on top too Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted April 26, 2009 Share Posted April 26, 2009 Update - sadly my children didn't like the cake, they said it tasted 'funny' It does have an odd oily taste - but my taste is off at the moment anyhow. Worth a try though Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 27, 2009 Share Posted April 27, 2009 Update - sadly my children didn't like the cake, they said it tasted 'funny'It does have an odd oily taste - but my taste is off at the moment anyhow. Worth a try though I was wondering if I was the only one who thought that - I must have another go at making it. Quote Link to comment Share on other sites More sharing options...
PurpleTree Posted May 7, 2009 Share Posted May 7, 2009 Made this yesterday, I just used a cheap Tesco Value Strawberry yoghurt, it was yummy, although I could still smell/taste the strawberry. I did have problems with cooking it through, it was browning quicker than the insides were cooking. Got there in the end though. Couple of pics on my blog http://welshpurpletree.wordpress.com/2009/05/07/yoghurt-cake/ Quote Link to comment Share on other sites More sharing options...
PurpleTree Posted May 12, 2009 Share Posted May 12, 2009 I'm having real problems with this cake. I've just made it for a second time, and again I had problems with the outside going really brown but the inside staying runny. What am I doing wrong? Did anyone else have this problem? Quote Link to comment Share on other sites More sharing options...
Couperwife Posted May 12, 2009 Share Posted May 12, 2009 try turning the oven down (a lot by the sounds of it) we have a fan oven and ours cooked the top faster than the insides, when i realised this, i covered the cake with some baking parchment /. greaseproof paper type stuff and lowered the temperature of the oven, it sorted it you must just have a hot oven good luck cathy x Quote Link to comment Share on other sites More sharing options...
PurpleTree Posted May 12, 2009 Share Posted May 12, 2009 Thanks, I started it on 180C both times (I've got an electric fan oven), then turned it down even further, then I resorted to putting tin foil over the top. It cooked though eventually, but it is very brown. Just tried a slice though - I used hazlenut yoghurt this time - it still tasted really yum! Quote Link to comment Share on other sites More sharing options...
BarbaraJ Posted May 12, 2009 Share Posted May 12, 2009 I try and cook my cakes in the top (non fan) oven as they cook slower, fan oven seems to go from brown to burnt in secs BUT i will trust my nose from now on because when i do they are always done perfectly lol Quote Link to comment Share on other sites More sharing options...
Lewis Posted May 12, 2009 Share Posted May 12, 2009 It happened a bit, I just turned the temperature down and left it in a bit longer. I think if you split the mixture into 2 tins, it will cook better as the heat can get through to the middle. Quote Link to comment Share on other sites More sharing options...
SAB Posted May 17, 2009 Share Posted May 17, 2009 I start mine on the top shelf and move down to bottom shelf after a bit - seems to work. Quote Link to comment Share on other sites More sharing options...
Aga n Chickens Posted May 18, 2009 Share Posted May 18, 2009 I've made this cake four times now and find that ground nut oil or a similar flavourless oil will stop any 'odd' flavours. The last couple of times I've used Lakeland loaf tin liners as they also help to keep the cake moist for longer. I also had the problem with the outside cooking quicker than the middle and had to extend the cooking for 15 minutes until a skewer came out clean. The outsided hasn't tasted burnt although it has looked rather 'well done'. OH hasn't minded though as he likes the 'burnt bits'. I find this a very handy recipe for home made yogurt if I have some spare starter left over when I make a fresh batch. Thank you, Christine Quote Link to comment Share on other sites More sharing options...
chickencam Posted March 8, 2010 Share Posted March 8, 2010 I did search earlier to find this recipe, because I needed to use up some yoghurt. I have made a version with lemon zest as muffins. They look and smell lovely. I will have one after my lunch. Quote Link to comment Share on other sites More sharing options...
chickencam Posted March 8, 2010 Share Posted March 8, 2010 Lovely muffins, quite sweet, might reduce the sugar slightly next time, but lovely and moist with a nice crunch on the outside. Quote Link to comment Share on other sites More sharing options...
