I made Ottolenghi's Apple and Olive oil cake with maple frosting the other night. I made it ahead of time to be served tonight. And, following his directions, I kept it in the fridge until ready to frost. I also kept in mind, previous reports on this site, that the cooking time was long and the cake came out dry. So, I set the timer for a shorter time and on my first check, the toothpick came out clean. It cooled and I wrapped in the fridge.
I did notice, that the center started to sink during the cooling time. Today, when I cut it in half to frost, the middle is pretty raw. The edges are fine but the center is thick batter. My concern is whether or not this is safe to eat. It was in the oven (350) for about 50 minutes.
My two thoughts were:
1. frost and re-assemble the cake.
2. scoop and the middle and frost the cooked edges.
Safe to eat or not? I have to leave in 40 minutes. And, this is just a great way to end a tough day overall.
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