I thought I'd better get on with it, so I started with a bit of baking and made magic cakes from this pin
There was lots of mess,
and the resulting batter looked more like an enriched milkshake than something that would make a cake. Uncooked, it tasted like a weirdly flavourless, floury milkshake too
The recipe specified an 8" by 8" pan, but there was so much mixture that I filled one of my silicon cake tins too (and yes, I know that is an oxymoron....)
The cakes really puffed up and in hindsight I don't know if swapping their position in the oven 2/3 of the way through was the right thing to do, but after they came out of the oven they deflated but still looked good
I was a bit impatient and didn't wait the 3 hours recommended before taking a slice. Excuse the dark pic - it was raining heavily at this point
It tasted good and had a really interesting combination of fluffy and flabby textures (I'm really selling this to you, I can tell). I had another slice a couple of hours later and it was delicious so I'd recommend following the instructions to wait. As the evening wore on, the flavours and textures blossomed. The downside of course was that the cake got smaller and smaller. This was the last piece
Luckily I had the second cake in the fridge.
Because
a) the whole thing reminded my husband of an egg custard without the pastry
b) it was in a silicon 'tin' that gives a weirdly smooth surface to anything in it
I decided to unmould the second cake and serve it upside down
What a hit - it disappeared in minutes
I will definitely make this again, but next time I'll find a larger and deeper tin to bake it in as I didn't really get much of the middle sloppy custard layer, but did get the slightly cakey top and the gorgeous thick custard base
Wonder what I'll make next?
