tag:blogger.com,1999:blog-20759216.post5994988784447360217..comments2024-01-24T16:07:28.202+01:00Comments on Cook (almost) Anything at Least Once: Semolina and Yoghurt Syrup CakeHaalohttp://www.blogger.com/profile/03291206056540101155noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-20759216.post-34193008050821944662010-07-04T02:58:43.645+02:002010-07-04T02:58:43.645+02:00At least it finally turned out right. Baking is a ...At least it finally turned out right. Baking is a chemistry experiment and ingredients do react differently. I used a <a href="http://cookalmostanything.blogspot.com/2008/09/grandvewe-yoghurt.html" rel="nofollow">sheep yoghurt</a>Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-15753046723044467652010-06-08T07:40:26.427+02:002010-06-08T07:40:26.427+02:00Reporting back to tell you that I made the cake ag...Reporting back to tell you that I made the cake again, this time using only 150g of butter. I loved it!! I'm still puzzled as to what went wrong the first time around? Different flour, semolina, yoghurt? Did you use the greek variety, btw? Anyway, this one is a keeper!!Honeybeehttps://www.blogger.com/profile/03980218806432107655noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-35356435113229955222010-06-07T12:24:51.137+02:002010-06-07T12:24:51.137+02:00Hihi, I am actually just a bit confused, too! :)) ...Hihi, I am actually just a bit confused, too! :)) I used a long rectangular pan which consists of two parts so the length of the pan can be adjusted which is why it is possible for anything to leak. I lined the pan with parchment paper but still. Maybe I didn't cream butter, sugar and eggs well enough? It just seemed to me that the end result was very greasy - it doesn't look like that onHoneybeehttps://www.blogger.com/profile/03980218806432107655noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-46820705746287829502010-06-06T15:56:45.713+02:002010-06-06T15:56:45.713+02:00Hi Honeybee - I'm a bit confused, not sure how...Hi Honeybee - I'm a bit confused, not sure how the butter can melt when it is creamed and part of the cake mix. How exactly did itleak? What type of pan did you use?Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-27699934146356459612010-06-03T21:59:50.081+02:002010-06-03T21:59:50.081+02:00I made this today. Some of the butter melted and l...I made this today. Some of the butter melted and leaked out of the pan and burnt in the hot oven, leaving a somewhat unpleasant taste to the cake. Just detectable but stil. Any idea what I did wrong? Do you think the amount of butter could be somewhat reduced?Honeybeehttps://www.blogger.com/profile/03980218806432107655noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-57285704780219250812008-09-28T12:51:00.000+02:002008-09-28T12:51:00.000+02:00Thanks Heart!Hi Anon - you can make your own self-...Thanks Heart!<BR/><BR/>Hi Anon - you can make your own self-raising flour but using the following formula 1 cup plain flour mixed with 2 teaspoons baking powderHaalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-26588609710596864272008-09-25T19:05:00.000+02:002008-09-25T19:05:00.000+02:00That looks absolutely delicious! I don't have sel...That looks absolutely delicious! I don't have self-raising flour. What would be an appropriate substitute? Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-41249959746125435692008-09-25T18:24:00.000+02:002008-09-25T18:24:00.000+02:00this ticks aaaalll my boxes, too!:PPPthis ticks aaaalll my boxes, too!:PPPheart n soulhttps://www.blogger.com/profile/02542542921311317286noreply@blogger.com