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Post by cheerypeabrain on Aug 18, 2020 17:18:27 GMT
Mmmmmmmmm sounds divine tod !
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Post by tod2 on Aug 19, 2020 8:25:44 GMT
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Post by mickthecactus on Aug 19, 2020 9:29:41 GMT
They look good! And as it happens I am just having a cup of tea....
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Post by kerouac2 on Aug 19, 2020 15:12:02 GMT
Quite decadent. As our civilisation comes to an end, we need more decadence to put the nails in the coffin.
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Post by tod2 on Aug 19, 2020 16:15:56 GMT
Oh Ha Ha Mr.! I have chocolate cake maybe 4 times a year but always follow the same serving formula. It stems from Mr. Tod and our courting days. He used to take me to a very popular restaurant where service was mostly to the car window. I think in the USA the girls wore roller skates - god knows how they did it - but I loved the souvlaki long before I knew it was a Greek dish, and he loved the Chocolate cake & cream. It was served just the way I showed in the last photo….a slice laid on it's side with cream piped top to bottom across the slice , then drizzled downwards with chocolate sauce. It's the bomb!
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Post by tod2 on Aug 31, 2020 11:36:15 GMT
I didn't bake this cake recently but am doing another one this afternoon. This is my favourite cake shape.
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Post by tod2 on Sept 2, 2020 13:42:28 GMT
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Post by cheerypeabrain on Sept 2, 2020 14:15:18 GMT
I've got a bundt tin...mine has little fir trees on the top and is massive...I bought it on a whim in a sale as the 'shaped' tins are hugely expensive here (this one was reduced to £35 so still pricey!). I've only used the tin twice since I bought it largely because it makes a huge cake (there are only three of us here) and secondly because I cant find any recipes other than lemon drizzle, vanilla or chocolate cake...it takes a LOT of mixture to fill but does look spectacular when cooked and dredged in icing sugar.... Despite your cakes looking AMAZING Tod I am not making cakes for a bit...my BMI you know...
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Post by tod2 on Sept 2, 2020 16:11:43 GMT
I understand Cheery - As you can see I used 2 boxes of cake mix. Unless I do this the cake has to be cut in a chunk rather than a slice. My bundt pan is very large so takes us a week to get through a cake. That includes the gardener getting a lice everyday as part of his breakfast.
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Post by kerouac2 on Sept 2, 2020 17:44:02 GMT
And you have grandchildren, which is a major excuse.
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Post by bixaorellana on Sept 3, 2020 5:16:26 GMT
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Post by bjd on Sept 3, 2020 9:04:59 GMT
Since I don't like olives, I just can't see how adding the taste of olive oil to a chocolate is going to be good. There are so many easy chocolate cake recipes out there.
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Post by tod2 on Sept 3, 2020 9:37:41 GMT
Since I don't like olives, I just can't see how adding the taste of olive oil to a chocolate is going to be good. There are so many easy chocolate cake recipes out there. Aah bjd that is an exercise you must try. Extra virgin olive oil doesn't taste like olives you eat. As a matter of fact I use it in place of Canola or sunflower oil when a box cake calls for oil instead of butter.
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Post by bjd on Sept 3, 2020 11:25:13 GMT
I'll take your word for it, Tod. By a "box cake", do you mean a cake mix?
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Post by tod2 on Sept 3, 2020 12:59:06 GMT
Yes indeed. We get several local brands but I have found that Pillsbury Cake Mix turns out perfectly every time. Unfortunately I cannot get vanilla only chocolate. It's doubtful we will see anything imports in the near future. Even the postal service has ground to a halt with no letters or parcels coming in or out EXCEPT by DHL Courier. The cost is absolutely absorbent ! It would cost a weeks groceries to post a birthday card. And I'm deadly serious.
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Post by bixaorellana on Sept 3, 2020 16:17:45 GMT
Thanks for the backup, Tod! Bjd, I'm surprised that you haven't experimented with olive oil. I would have thought that it was a very common cooking oil where you used to live.
re: box cake -- I thought that was what everyone called cake mix.
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Post by kerouac2 on Sept 3, 2020 16:41:50 GMT
Just a few recipes in France suggest using olive oil for sweet items, but I'm pretty sure that it will catch on little by little. I don't plan to use it because I can't see why it would supposedly be better when there are so many other (and cheaper) oils available, not to mention butter. I am seeing it as a snob issue.
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Post by bixaorellana on Sept 3, 2020 16:54:09 GMT
Because you have a slight ignorance issue? Back when people started avoiding butter because advertising convinced them they would keel over with cholesterol issues, olive oil became more popular even with people who had thought it an ethnic ingredient.
It has a long history in sweet items, but mostly in areas where butter was uncommon. I think there is a citrusy olive oil cake that became somewhat trendy in the past few years, probably leading people to explore other olive oil uses.
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Post by kerouac2 on Sept 3, 2020 16:55:30 GMT
Nobody has ever avoided butter in France.
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Post by bixaorellana on Sept 3, 2020 16:58:46 GMT
Ha! Yes, they're no fools.
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Post by bjd on Sept 3, 2020 17:00:37 GMT
I'm with Kerouac here. I put butter in cakes but don't use cake mixes. The only recipe I know that uses oil is an American "yogurt" cake where you use the yogurt container for the measurements. It uses half a cup of oil, but I would never have thought of using olive oil, just ordinary canola or whatever.
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Post by tod2 on Sept 3, 2020 17:10:02 GMT
I willingly admit using butter is the ultimate "oil" for any type of cooking but I think the "European Diet" has convinced many of us olive oil is the healthier alternative. Now all I hear is Coconut Oil for cooking. I've yet to try it. This morning I made a "loaf" cake using all bits of leftover Muffin mix, almond flour, normal self-raising flour and a cup of Semolina. I used 3 eggs, a cup of sour milk(we call Maas) and some fine sugar. Added chopped pecans, raisins and sultanas. It baked for just over an hour and turned out pretty good.
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Post by mickthecactus on Sept 3, 2020 20:53:19 GMT
Nobody has ever avoided butter in France. Or in this house.
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Post by fumobici on Sept 4, 2020 3:16:48 GMT
Just a few recipes in France suggest using olive oil for sweet items, but I'm pretty sure that it will catch on little by little. I don't plan to use it because I can't see why it would supposedly be better when there are so many other (and cheaper) oils available, not to mention butter. I am seeing it as a snob issue. There's a French patisserie nearby that makes what they call an olive oil cake. It's subtly lemon flavored and the texture I find wonderful, which they credit to the olive oil.
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Post by bixaorellana on Sept 4, 2020 23:43:36 GMT
I just stumbled across this recipe while on the hunt for something else. I remembered what fumobici wrote about the lemon cake and thought this one would adapt nicely to olive oil. Really, I'm surprised it doesn't automatically call for olive oil. This is for an orange-flavored cake, although I think lemon would be nicer. I'd be tempted to try it with grapefruit. And look, tod2 -- it's your favorite cake shape! www.foodandwine.com/recipes/sicilian-orange-bundt-cake
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Post by tod2 on Sept 5, 2020 9:24:08 GMT
Bixa, that is a super easy recipe and I will make it for definite! Will show the result! I adore Lemon Drizzle cake so this should be just as wonderful. Thanks for passing it on.
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Post by kerouac2 on Oct 25, 2020 5:43:13 GMT
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Post by bjd on Oct 25, 2020 7:37:08 GMT
I wonder why she adds vinegar. Personally I would add some cinamon to the sugar. I guess it's handy if you don't have an oven.
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Post by bixaorellana on Oct 25, 2020 16:21:43 GMT
Great idea, although like almost all cooking videos, at least twice as long as it needs to be. I wonder why she adds vinegar. Personally I would add some cinamon to the sugar. Bjd, the combination of the vinegar with the baking soda is what makes it rise. I agree about the cinnamon, & would also add a tiny pinch of salt.
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Post by bjd on Oct 25, 2020 18:56:24 GMT
But she uses baking powder, not soda. And she also adds salt.
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