I've just made Delia's rich fruit cake (scaled up to 12" square tin) but was focusing so hard on dealing with the huge amount of cake batter that I forgot to cover the cake while baking. It's come out crispy on the top, although from poking the bottom I can tell its moist inside. Do I need to rebake? Will feeding it over the next 6 weeks help? Should I cut off the crispy bit before icing? Thanks.
I didn't cover my cake in the oven.
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When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.