Through no fault of Dorie’s, this week’s French Fridays with Dorie recipe, Ispahan Loaf Cake, was a complete failure. I don’t know why. There are times when it seems that my subconscious is deliberately trying to sabotage a recipe by doing everything possible to mess it up, and yet it still comes out. Then there are other times when I follow the recipe exactly, and it just doesn’t work. This week fell into the later category. Ironic really considering that “ispahan” is a kind of Rose, and thus this week we were making my namesake cake.
For anyone who is interested in Ispahan Loaf Cake, I encourage you to check out what my fellow Doristas got up to this week.
As for mine, well, the darn thing just wouldn’t cook through. Dorie suggests 50 to 60 minutes in the oven. I left mine in for 90 minutes (checking the oven thermometer several times along the way) until the toothpick finally came out clean. But after letting it cool, turns out that the darn thing still wasn’t cooked all the way though. I doused it with whipped cream and hoped for the best. But apparently there are some problems which even cream can’t save.
If anyone has any brilliant ideas as to what I can do to use up a massive bottle of leftover rose syrup and extract, I’m all ears!