A consequence of the dull grey weather is that we are spending more time inside and using the wood burning stove through the day. Since the fire is on anyway we have been trying to use the little oven on the top as much as possible. To date we have baked potatoes, apples and fish in it but today I thought I would try making a cake.
I used my oven thermometer to calibrate the oven when we first lit the fire and the guage is between 25 and 40 degrees C lower than the actual temperature in the oven. It's good to be able to judge the temperature in there but the real trick is regulating it. Different woods give off different heat. Sometimes a small fire can burn very hot and the oven gets quite toasty, other times we need to build the fire up to get even a low temperature in the oven. So I needed to find a recipe that could take a bit of leeway in the oven temperature.
4oz wholemeal flour
4oz plain flour
2tsp baking powder
2oz castor sugar
1tbsp black treacle
1tbsp golden syrup
1/4 pint milk
Sieve together the flours and baking powder and add the sugar and sultanas. Melt the butter with the golden syrup and black treacle and then mix into the dry ingredients and then add the milk until you have a stiff dropping consistency. Grease and flour a 1lb loaf tin and spoon the mixture in. Bake in a 160C oven for about an hour.
Sadly the back of the loaf and underneath has burned, it would have been better to turn it half way through baking, I shall know next time. I don't know if lining the loaf tin with parchment paper would help stop it burning on the bottom - perhaps. I will have to experiment.
More recipes and seasonal food at http://foodfromthefinca.blogspot.com.es