Tuesday, August 16, 2011

Fruit Slab Cake and Tefal AirBake 23cm Baking Pan Review

I just can't resist baking tins and this 23cm Tefal AirBake (and there are others in the range) is no exception, I've got so many in my collection I now need to find some more space.

The baking tin consists of two aluminium layers separated by an insulated layer of air that prevents the baking surface from overheating which ensures moister cakes. The tin is made from a 100% aluminium construction providing excellent heat distribution for even baking and won't rust. AirBake bakes 15% faster than regular insulated bakeware. It can also be put in the dishwasher.

The lightness of the tin took me by surprise and it didn't warp whilst in the hot oven. Two aluminium layers with air between means water gets between the layers when washing the baking tin. The only downside with the tin is the positioning of the drainage holes. If they had been placed on the corners of the underneath of the tin, the water would drain out much more easily.

Fruit Slab Cake is a very old recipe and never lets me down, so I set to work using my new baking tin. This non stick baking tin doesn't need to be base lined and so it was with baited breath I dolloped the cake batter in and then off into the oven to bake. All the time hoping the cake wasn't going to stick and stay in the tin forever and a day. I cooled the cake, and yes, the cake came out effortlessly.

Fruit Slab Cake

You will need: 23cm Square Cake Tin

225g self raising flour, 175g caster sugar, 175g softened butter, 3 eggs, 110g dried fruit, 25g glace cherries (chopped, washed and dried), 1 tsp almond essence (the good stuff).
Topping: 25g almond flakes and 1 tbs granulated sugar

1. Preheat the oven to 180°C/160°C Fan. Into a bowl add the softened butter and caster sugar, beat until fluffy and pale, add the eggs gradually, beat in the almond essence and then fold in the flour, cherries and dried fruit.
2. Dollop into the baking tin and scatter over the granulated sugar and flaked almonds. Bake for 30-40 minutes or until cooked and golden.
3. Cool in the tin, remove and slice into squares.

RRP £16.28

Thank you Catherine.

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