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"There is way too much sugar in this recipe to cook it at 180 C. An hour at 160 C on the bottom shelf will give a better result. Otherwise, a cake unlike any other I make."
"I cook this all the time, but tend to add the liquid gradually for extra creaminess. For a stronger flavour, try stirring through 1/4 cup fresh parmesan just before adding the spinach. Yum!"