About this recipe: This savoury loaf cake can be frozen whole or in slices - it's a great one to have ready when friends arrive unexpectedly or when you already have a lot to prepare for dinner. Very easy to take along on picnics, too.
Milk is in the ingredients list but not mentioned in the method. I got something badly wrong, but I'm going to try again. I finished up with an outer crust and a softer inner, but the two were almost entirely unconnected. I cannot fairly award stars as I screwed it up. Oh yes, nearly forgot - baking powder in ingredients, yeast in method. Confusing for beginners. I tried it a second time and this time it was brilliant. My only real change from my first time screw up was that I ensured everything was warm - i.e. eggs and milk at room temperature, mixing bowl filled with warm water for about 15 minutes before use. My baking powder was measured using measuring spoons rather than a "real" tea spoon. In fact, everything according to the recipe but a bit more care than the first attempt. I (hand) whisked the milk into the eggs and ensured than there were no lumps of flour left when added to the egg/milk mixture. I also used a paper liner for my loaf tin. I placed the tin "across" the oven and cooked at 170 C for just over 40 minutes in my fan oven. With 15 minutes to go, I spun the tin through 180 degrees because it appeared to be cooking more at the front than the back. Delicious. Thank you Capucine. :-) - 24 Jan 2016