Well, I tried and it did not work. Same problem, b y the time the middle was only just underdone, lol, the adge was crisp. It is a very damp cake usually but this time it was dry three quaters of the way through
What do you think would happen if I turn the heast way down.....like 120, and cook for a lot longer?
I am so determined to crack this, its my BEST cake recipe and a beautiful mould. Its one of the few cakes that I don't ice and I really would LOVE to present this in a less plain way so that it looks as special as it tastes.