On Tue, 31 Jul 2007 07:03:00 GMT, Ken <kwar6996@bigpond.net.au> wrote:

>I have a couple of excellent recipes for muffins which take into
>consideration my daughter's allergies. I need to convert this to a
>cake.
>
>The recipe says Bake in a muffin tray at 210C for twenty minutes &
>makes 24 muffins. I need one cake, it's going to be a large cake.
>
>I have experimented a bit; I put the mixture into two smaller cake
>trays & baked at 190C for 35 minutes, they turned out cooked with a
>little charring on the edges.
>
>Does anyone know of a guideline to convert? I am assuming that the
>temperature should be less overall to prevent burning & the cooking
>time longer to allow the centre to cook.
>
>The muffin recipe is:
>1.5 cups chopped dates
>1.5 cups boiling water
>200g milk-free margarine
>1 cup Splenda [cooking sweetener]
>0.5 cup dried currants or dried apples or
> chopped nuts or chopped ginger
>2 eggs
>0.5 teaspoon bicarb in 0.5 cup warm goats milk.
>3.5 cups SR flour
>1 cup chopped cooking chocolate [no vanilla or milk]
>
>Pour boiling water over dates in mixing bowl.
>Add margarine in small quantities & stir until melted.
>Add Splenda, chopped/dried ingredient, eggs, soda & milk.
>Mix well
>Add flour & stir in quickly with chocolate.
>
>Bake in oven @210C for 20 minutes. Makes 24 muffins.

Sounds like you baked just a little too hot.

I have a similar date-raisin cake recipe that bakes at 350 F for 35
minutes. Your baking time sounds about right. If it were me, I'd
reduce the temp to 180 C. bake 30 minutes, poke a skewer into the
middle and if it comes out wet, go another five minutes.