November 6, 2011

There was a cake

November 6, 2011
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This basic eggless cake recipe has never failed me. I’ve made layer-cakes,  fruitcakes and cupcakes with it. The secret lies in a right type of flour. For an airy and soft cake the correct flour has low viscosity and protein content. It is milled from the inner core of the grain. For the best result, cake-flour cannot be substituted by all-purpose flour.

Making cakes is a lot of fun. There is a temptation to get wild and combine all sorts of ingredients. Less is more in regards to cakes, too. Usually a couple of complimenting or contrasting tastes yield the most delicious experience. In this recipe the sour and fresh cranberries balance the sweetness of the cake.
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Thank you.

56 comments:

  1. Oops, I'm such a goof and accidentally published this post! Never mind... sorry for the small print on the instructions. I will try to come up with a better format next time.

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  2. That's a work of art Lakshmi! Such a beautiful cake :) Just can't have enough of your photos...

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  3. Oh my God!! But it is a very very great work!

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  4. I love the new design! It's absolutely beautiful. This cake will be in my dreams! Please bake it for me for my birthday next year! :)

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  5. WOW! looks so decadent! a wonderful job, indeed.

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  6. Beautifully executed! It looks amazing.

    Cheers,

    Rosa

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  7. Zita, I would love to! You'll be able to make it yourself, too, don't worry! My instructions are confusing, but the cake is easy to make. The chocolate thing is really simple. It just looks complicated :-).

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  8. beautiful layout Lakshmi !!

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  9. Stunning cake! Absolutely love your work.

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  10. Just so beautiful, this is not cake any more, this is art! Congratulations, excellent work and delivery in the blog! Love your photos and writing.

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  11. This is beautiful post. Simple and sublime cake!
    Laksmi your blog is unique. Getting subscriber's notification about your new post I feel like a kid at Christmass morning- knowing that there is something very nice and suprising waiting for me. You never disapointed my chidren's nature yet. And you have to know I was (and still am :-) a very picky kid.

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  12. Cin, it takes a child to recognize another child :-). Love ♥

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  13. Beautiful!! I'm awe-struck!!

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  14. Beautiful cake and clicks...

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  15. There is elegance in your post. I am excited to try but I am a little afraid I might end up creating something not as pretty as what you have posted. I will try to stick to what is in your post and hopefully (with my fingers crossed for good luck) I can have this pure vegetarian cake at the center of my Thanksgiving banquet. Thanks!

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  16. That wall of chocolate is a gorgeous cake detail!

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  17. I love the unique layout of your new blog template and what a way to celebrate its launch with such a showstopping cake :)

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  18. Oh my god...absolutely fabulous.

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  19. My Fudo (Anna), I'm glad you will try the cake. If my instructions seem incoherent, please send me an e-mail and I will help you through them. I accidentally published the post before I had time to review the recipe again, and I was too lazy to detele it and do it again...There are a few things I wanted to clear out. One important thing is that you may need to use a bit more flour. I would say anything from 500 to 600 ml, depending on the quality you have at hand. Another thing is: sour milk or kefir is better than yoghurt. I don't know if you have access to them in where you live.

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  20. Just one word my friend--GORGEOUS. Absolutely!

    Glad you slipped up to give us another virtual treat, really. Waiting for more ♥

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  21. this is beautiful. truly stunning. a superb flavor combo and amazing presentation. thanks for sharing!

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  22. Good heavens! Stunning, Lakshmi!

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  23. I'm so in love with the design of your blog. The photos are all so nice and so well "mise en page"
    Marvellous !
    So pure !
    verO

    (sorry for my bad english)

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  24. I agree with Kinga. I squealed when I saw that you made a cake. A cake! I love the format, love the new page, love the pictures, and love the chocolate surrounding the cake. I've seen that type of chocolate decoration before, but thought that I could never make anything so nice but then I read your instructions, which make it sound not so impossible. Thanks. :)

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  25. Thanks everyone for visiting!

    Erin, the chocolate wall is easy to make. I didn't have an idea of it beforehand, but improvised as I did the cake. It shows how simple it is. Chocolate is an excellent material for decoration because it is so flexible. I didn't eat/use chocolate for more than 20 years and tried to imitate it with carob-coconutfat combination, but it's not the same.

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  26. I want all of it. i won't share this with any one.. not even with any sticky finger :D Lakshmiji you fascinate me. if not in this life time I want to meet you at some other time. A thing of beauty indeed. and I can perfectly read the instruction. The measurements confuse me a little bit, but they will be okay with a converter. I have been making tart crust with soda and no egg, so this is kind of making sense to me. I never thought of trying to bake a cake with some. My bird brain to blame. That outer embrace of chocolate is something I am still not ready to dare. But will some day:)

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  27. Dear Soma, better to meet during this lifetime, otherwise you will have to follow me out of the samsara - Mahaprabhu willing - because I'm not planning to return here :-)! And if it so happens that I will, be it close to the Vaishnavas. Why don't we both retire in Navadvip when the time comes and you can teach me all the intricacies of Bengali cuisine!

    What measurements are you using? It is a confusing subject to me, too.

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  28. A wonderful work of art, Lakshmi! Your talent and passion really shines through in this post.

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  29. There are so few eggless cake recipes and those I have tried are not really worth making. I will certainly try this. Like many have said here, everything in your space is pure art. I am so excited when you post something new, because I can look forward to a little bit of unadultrated pleasure.

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  30. This is, without a doubt, among the most beautiful presentations I've ever seen. So admirable.

    I too rarely see eggless cakes, and I like the idea since my sister-in-law has a few dietary restrictions and I always seek to include her in family dinners/desserts. Surely she couldn't say no to this extraordinary cake - who could?

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  31. I have to make a chocolate cake with raspberry filling and/or topping on Friday. I'll try this chocolate wall tomorrow. I'll let you know how badly I fail. :)

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  32. Lakshmi, true about not wanting to come back again.:) But I know I am not there yet and will have to make this journey again. I like the idea of retiring in solace. But there is nothing I can teach you:) I will learn from you... there is a lot and beyond the kitchen.

    I am very old fashioned and use the cups and spoons LOL. don't even have a kitchen scale.

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  33. Soma, I'm not there either and never will be by my own strenght, but the well-wishing of Vaishnavas is so powerful that even a mleccha can be elevated.

    One cup is 2,5 dl (250 ml). Or in some places it is 2,4 dl (240 ml).

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  34. So my chocolate wall is drying now and I'm really worried about how I'm supposed to get it off the cylinder. I stapled my cylinder together and I'm thinking perhaps that was bad. Do I kind of push the cardboard inwards to get it separated? I think I'll let it sit overnight. Maybe once it's dry it'll be obvious how to get the chocolate off. :)

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  35. Erin, I stapled mine, too :-). Push it carefully inwards. You can even (carefully) cut the cylinder into pieces before pulling out. It may or may not work. You'll figure it out. The chocolate should be really cold. It starts to melt quickly in a room temperature and becomes a mess. If you can do it outside in a cool weather, all the better.

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  36. Thanks for your speedy answer! It's dried a bit more and I see what you mean by pushing it inwards. I'll put it in the fridge overnight and mess with it tomorrow after work. Thanks again and good night. :)

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  37. It turned out to be a success in the end! I had to make another half wall, but it worked. I think that's how I'll do it in the future. Make one half, take it off, and then another half. Thanks again. :)

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  38. Sounds great! I'm glad to hear it worked out! You have a point there about making the wall in two parts.

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  39. Erin, one more thing: did you have time to photograph it? I would love to see!

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  40. Beautiful, stunning, gorgeous and sensational - all in one breath

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  41. un cake pour noël qui m'inspire pour son goût et les couleurs ! miam

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  42. This is such a beautiful work of art. I don't know if I could eat it! I need to get some metric measuring cups and try this.

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  43. Jerry, thanks. 2,5 dl (250 ml) is 1 Cup. Sometimes 1 cup is 2,4 dl (240 ml). Here is a coverter: link

    Good luck!

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  44. Lakshmi, that is utterly gorgeous-looking cake! I'm trying to incorporate that into one of the Christmas meals we're having soon :)

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  45. Looks beautiful! Silly question: when you say "soda" you mean baking soda right, not the soft drink soda?
    Thanks!

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    1. Yes, by soda I refer to baking soda. Sorry, my recipe writing is sometimes cryptic!

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    2. thank you :)

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  46. AnonymousJune 20, 2013

    The sugar and cocoa powder measurements are given in ml and not g, is this a mistake?
    Just because it looks wonderful and I am going to try make it!

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    1. No, it's not a mistake but a poorly written recipe :-). 250 ml sugar is 200-220g. 100 ml cocoa powder is about 6 tablespoons. Hopefully this helps.

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  47. Wow! What an amazing looking cake!! Could I use normal cocoa powder instead of cacao?

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