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The Weekend Neos Kosmos : 23 May 2015
20 THE WEEKEND NEOS KOSMOS | SATURDAY 23 MAY 2015 DIGITAL.NEOSKOSMOS.COM Simply irresistible Indulge yourself with our mouth-watering cake recipe compilation DORA KITINAS-GOGOS According to some historians, the Egyptians were the first to show interest in baking breadlike mixtures sweetened with honey. But it was the Greeks who began to refine cake making as far back as 700BC. I have written in the past about the beginning of cheesecake and how it came about; it is believed to have originated in ancient Greece. Historians believe that cheesecake was served to the athletes during the first Olympic Games held in 776BC. There are several publications indicating that cheesecakes were first created during the seventh and eighth centuries BC right on the island of Samos in Greece. Back then, the Greeks created cheesecakes by combining wheat flour, honey and cheese which had been pounded to a smooth, paste-like consistency. The mixture was then formed into cakes, baked and then cooled before being handed out. During the first Olympic Games, which were held in Greece in 776BC, the athletes ate cheesecake, which provided them with the energy they needed for several rigorous competitions. The Greeks were the first to use beer as a raising agent - it is also thought they were the first to celebrate birthdays with a cake, although there are conflicting theories on this. What we know for sure was that the Greeks gave baked goods as offerings to the gods. Cakes have their part to play in ancient beliefs and superstitions, some of which still exist in modern times. In the past people used cakes as offerings to their gods and spirits around the world. The Chinese celebrate Harvest Moon Festival and have moon cakes to honour their moon goddess; this tradition continues today. Russians have sun cakes called blini, which Gluten-free, lactose-free carrot cake Ingredients: 3 cups grated carrot 1 cup coarsely ground walnuts 1 cup canola oil 4 eggs 2 cups soya flour 2 cups sugar 1 teaspoon baking powder 1 teaspoon of bi-carbonate soda Method: 1. Heat oven to a moderate 180°C. 2. Grease and line a cake tin with baking paper. 3. Sift flour, baking powder and bicarbonate together, leave aside. 4. Beat oil and sugar for 10 minutes. 5. Add one egg at a time and beat for one minute each time. 6. Add carrot and walnut. 7. Add flour mixture and mix well. 8. Pour mixture into greased and lined cake tin. 9. Bake for 50 minutes, pierce with skewer to make sure it comes out dry. 10. Allow to cool moderately and then turn out onto cooling tray to cool off completely. Lemon and rosemary olive oil cake Ingredients: ½ cup extra virgin olive oil 2 tbsp all purpose flour and additional (about 3 cups) 1 ½ tbsp finely chopped fresh rosemary 2 tsp baking powder ½ tsp baking soda ½ tsp salt 1 ½ cups granulated sugar ½ cup olive oil ½ cup fat-free milk 2 tsp grated lemon rind ¼ cup fresh lemon juice ½ tsp vanilla extract ¼ tsp lemon extract 3 large eggs 1 cup icing sugar 1 tbsp fresh lemon juice fresh rosemary sprig (optional) Method: 1. Preheat oven to 180°C. 2. Coat a 25cm tube pan with cooking spray. 3. Dust with 2 tablespoons flour. 4. Weigh or lightly spoon 380g of flour into dry measuring cups. Level with a knife. 5. Combine flour and next four ingredients (through to salt) in a large bowl. Yoghurt cake (yiaourtopita) Ingredients: 1 ½ cups sugar 1 cup butter 2 ½ cups flour 2 cups yoghurt 5 eggs, separated 2 ½ teaspoons of baking powder 2 teaspoons of lemon zest 1 tablespoon orange blossom water or rose water Method: 1. Sift flour and baking powder and put aside. 2. Beat the eggs yolks with the sugar till white by adding the eggs one by one. 3. Add yoghurt (don't beat, mix gently with a wooden spoon). 4. Add the lemon zest. 5. Add the flour and mix well with wooden spoon. 6. Beat the egg whites into a meringue. 7. Fold the meringue to the flour mixture gently but thoroughly with a wooden spoon. 8. Pour into a greased and lined cake tin and bake in a preheated oven at 180°C for one hour. 9. Cool and sprinkle with icing sugar and cinnamon as desired. 6. Place granulated sugar and next seven ingredients (through to eggs) in a medium bowl; beat at low speed for two minutes or until smooth. 7. Add to flour mixture, beat until blended. 8. Pour batter into prepared pan. Bake at 180° for 45 minutes or until a wooden toothpick inserted in centre comes out clean. 9. Remove from pan and cool for 15 minutes on wire rack. 10. Combine powdered sugar and one tablespoon lemon juice, stir until smooth. Drizzle sugar mixture over cake. 11. Garnish with rosemary if desired. are thin pancakes to pay their respect to a deity called Maslenitsa. Ancient Celts rolled cakes down a hill during the Beltane festival held on the first day of spring to imitate solar movement. With such a rich history and connection of humans with cake, it is no wonder it remains such an important part of our lives. The word cake derives from the Norse word ‘kaka’. In Greek to this day we call a cake ‘pita’ and I will give you the recipe for a delicious yiaourtopita, which is a yoghurt cake. For the sake of our children when referring to a cake call it ‘cake’ not ‘keki’, it's the right word and does not insult the Greek language, because as with all languages other cultures’ words have crept in. And a little more on symbolism: Angel food cake was named due to its white colour and light and fluffy exterior. The airy textures came from the use of egg whites and were supposed to represent angels. However, with angels came demons. Devil cakes started becoming popular in the 20th century. They were named so because the chocolate taste was so rich and delicious, they were somehow sinful. I will give you some of my favourite recipes. If you have intolerance to wheat flour you will find that if you use organic flour you will solve this problem. If on the other hand you have coeliac disease, you can use a mixture of soy and rice flour in equal amounts. I have wheat intolerance and I have tested all the versions of cake making with various types of flours. *Note: Wheat flour does not like too much beating - the starch becomes too thick. Cakes using other flours can easily be made in a blender or mixer.
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