It baked in a 13 x 9 ″
glass pan until it was done all the way through (and wasn't overcooked at all).
Not exact matches
Immediately pour the batter into the prepared
pan and bake
until a toothpick inserted into the center comes out clean, about 45 to 50 minutes in a metal loaf
pan (it may take less time in a
glass pan).
Meanwhile, make the drizzle syrup by mixing the lemon juice with the icing sugar in either a small saucepan or a heatproof
glass bowl and either stir in the
pan over a gentle heat
until fully dissolved and simmering or heat in the microwave
until dissolved and just beginning to boil (stirring frequently in between microwave bursts).
I made it crustless and baked it at 350 for about 45 minutes in a
glass pie
pan until a knife tip inserted in the middle came out virtually clean.
Every so often I still have some lumps at this point, so I place the bowl (I use a
glass bowl) over a
pan of simmering water and whisk
until all the lumps are gone.
Place in 9x13
glass pan and bake at 350 degrees uncovered for 30 minutes or
until edges are brown.
FOR THE FROSTING: Put chocolate chips in a
glass or metal bowl set over a
pan of simmering water (or use a double - boiler),
until melted, stirring occasionally.
Immediately turn
pan upside down onto
glass bottle
until cake is completely cool, about 1 hour.
In a heavy
pan toast peppercorns, sage, basil, fennel and coriander seeds over a medium heat
until browned Remove from heat and then place seeds onto a plate to cool Pour the seeds into a blender adding sea salt Blend all of these ingredients
until the mixture resembles a fine powder Rub can be stored in a sealed
glass jar in your pantry
In a double boiler or small
pan with water and a
glass bowl on top, whip the egg whites with a hand blender
until fluffy.
Using a double boiler or
glass bowl on top of a small saucepan, heat about 1 inch of water (in bottom
pan)
until starting to boil.
Pour all on in
glass baking
pan mix and mix
until the mixture is thoroughly coated.