Now, I normally bake cakes in a static oven and the recipe did not stipulate whether it was fan or static. You are recommended to bake it for 50 - 55 minutes, until a skewer comes out clean. After 50 minutes in a static 160c oven, the centre of the cake was still really wet, so I flipped it over to fan over for another 10 - 15 minutes. By this time the top was colouring quite a lot and still a bit moist in the centre, but then I don't think this cake should be dry. Its then left in the tin to cool, before devouring.
Its gorgeous still warm from the oven and would be lovely with ice-cream and perhaps some extra lemon syrup to drizzle over it. The demerara sugar also gives it a nice crunch. Whilst still tasty cold, it does become a lot more crumbly over the next day or so, so best eaten sooner rather than later - shame that! Whilst Googling to see if anyone else had tried it, I found a lady who had added blueberries to it - sounds scrummy.
My other baking attempt this weekend was a 100% Rye flour loaf that I had seen in my new copy of Paul Hollywood's How to Bake. An absolute bargain if you can get it at this price. Even cheaper than my Amazon copy!
I think I need to try this again and maybe add a bit more water as it did seem very dense. The black treacle in it gives it an unusual taste. Though not unpleasant when toasted with marmite. What a surprise!
I can't wait to try more recipes from this book and its the Great British Bake-Off on telly tonight too!