After a week of dabbling with the new oven, and the new heat settings, I think I've more or less gotten used to it. At first, even at 150C, all the cakes were virtually exploding. Still not 100% perfected, coz the last batch of banana cakes had a slight sink in the centre, which is really annoying if you're coating it with icing, coz it means there's be a patch of cake with REALLY thick icing, if you want the top to look even.
After a long time of not making this, I thought I'd use up my cheap lemons from Tesco, and make a lemon tart for family dinner. Commercially, I'm sure this would not do well, coz it's a bit on the sour side, even for me. But my mother likes it sour, as in, 4 lemons in a tart kinda sour. I think this level of sourness and acidity also causes the surface to subsequently crack.
However, with this oven, the tart seemed to bake beautifully. The texture, I felt, was also really good.
Anyway, for those of you who want to try, the recipe is from Donna Hay's Classic II, (I can't remember if I've posted this recipe before, but what the heck, it's probably buried in the archives somewhere)....
[was about to type the recipe, but then decided to check the archives]....you can find it here.
Warning: Not suitable for the Sour Averse.