Elijo, One of my favourite cakes is a . It is a bit time consuming but well worth it. I even made this cake for my own 50th birthday last year. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ================== This cake is from the 1984 Food and Wine Magazine. I have been making this cake for my DH's birthday since then. I have scanned the from the magazine that depict the assembling of this cake. It will make the written directions easier to follow. Genoise ************************************************************ Makes one 10 x 3 inch round layer 1 3/4 cps sifted all-purpose flour 8 eggs, at room temperature 1 1/4 cups sugar 1 teaspoon grated lemon zest 1/4 cup clarified butter, tepid Filling 1 cup heavy cream chilled 2 tablespoons confctioners sugar 1 tablespoon framboise, raspberry brandy 1 pint coarsely chopped strawberries sliced strawberries and fresh mint sprigs for garnish ************************************************************ Raspberry Syrup Recipe ************************************************************ 1/2 cup sugar 1 tablespoons framboise (raspberry brandy) In a small heavy saucepan, combine the sugar with 1/4 cup of water. Bring to boil over moderate heat, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and let cool for 10 minutes. Stir in the framboise. ************************************************************ . Preheat the oven to 350. Lightly butter a 10 inch springform pan. Cover the bottom with a round of parchment or waxed paper. Lightly butter the paper. dust the entire pan with flour; tap out any excess. Sift the flour two more times on a piece of waxed paper and set aside. In a large bowl, combine the eggs, sugar and lemon zest. Set over - not in - a large saucepan filled one-quarter of the way with hot water. Warm over low heat, whisking occasionally, until the mixture is smooth and syrupy, with a deep yellow color and feels warm to the touch, 5 to 8 minutes. Remove from the heat. In a large mixer bowl, beat the warmed eggs and sugar at high speed until tripled in volume and holds a ribbon for a full 10 seconds after the beaters are lifed. (This will take 10 to 15 minutes if you are using a kitchenaide type mixer or 15 to 20 minutes with a hand beater.) Sprinkle half the flour on top of the beaten egg mixture. Using a balloon whisk, fold in the flour lightly but thoroughly, using scooping and swirling motions and lifting the whisk out of the mixture with each folding stroke. Pour the tepid butter on top and quickly fold it in, using the same motion. Spoon the remaining flour on top and fold in quickly and delicately, with a minimum number of strokes; too much folding will deflate the batter. Pour into the springform pan and tap once on the counter to help spread the batter evenly. Bake in the middle of the oven for 40 minutes to 45 minutes, until the cake is golden brown on top and a cake tester inserted in the centre comes out clean. Remove from the oven and tranfer to a wire rack to cool for 5 minutes. Remove the sides of the pan. Invert to remove the bottom; peel off the waxed paper. Invert again to let the cake cook right-side up on a wire rack for 2 or 3 hours. If making ahead, wrap airtight in plastic and store in a cool dry place for up to three days or freeze. Hollow out the cake: Using a potlid or tart pan bottom as a guide, centre a 7 inch circle on top of the genoise and with the tip of a sharp knife, cut down 1 inch deep into the cake and cut around the circle. Insert the knife in the side of the cake 1 inch down from the top and swivel it back and forth, keeping the knife horizontal. The idea is to remove the 7 inch circle of cake from the top, leaving the sides of the cake intact. Carefully remove the top of the cake and with the cake cut side up, trim off enough of the cake to leave an even layer of 1/2 inch thick. Cut this round into 8 wedges and reserve. Place the genoise shell on a large serving platter. Carefully hollow out the inside with a knife, leaving a 1/2 inch layer on the sides and a 1 inch layer on the bottom. Cut the insides pieces roughly into 1/2 inch cubes and place them in a medium bowl. Sprinkle 2 tablespoons of the rasperry syrup on top and toss to moisten. Brush the insides of the genoise shell with the remaining Raspberry Syrup, dabbing generously on the sides and lightly on the bottom. Do not moisten the wedges. In a large bowl, beat the cream with 1 tablespoon of the confectioners sugar and the framboise until soft peaks form. Fold in the chopped strawberries and the moistened cubes of cake. Spoon this filling into the genoise shell, spreading it into an even layer. Arrange the wedges of cake decoratively on top, in a spiral pattern with the points meeting in the middle. For decoration, slice whole strawberries almost through to stem and fan out. Place one on the edge under each wedge and a couple in the middle. Sprinkle with confectioners sugar and a some sprigs of mint.

This one is good and easy to make -- not sure if you want something this casual Chill Chasers 1 20 oz box devil's food or dark chocolate cake mix (tested with Duncan Hines) 1 tsp ground cinnamon 1 tsp ancho chili powder 1/4 to 1/2 tsp cayenne (I used 3/8 tsp) 1 egg 1/4 c water 1 cup mini semisweet chocolate chips 1/2 cup sliced almonds, very finely chopped Stir spices into cake mix in mixing bowl. Add egg and water, then stir in chocolate chips. Divide dough (a bit sticky) into half and shape each into a roll about 1-1/2 inches in diameter. Roll each roll in the finely chopped almonds, then wrap in waxed paper and chill or freeze several hours. Slice chilled dough about 1/4" thick and place on greased cookie sheet. Bake at 350 degrees about 12 min. Makes about 3 dozen. I was thinking that a Texas Sheet Cake would also be good made with a similar amount of chili and cayenne in the cake batter. I want to try that. Here's the classic recipe -- Texas Sheet Cake 2 cups flour 2 cups sugar 1 tsp. cinnamon 1 cup butter or margarine 4 Tbsp. cocoa 1 cup water 2 eggs ý cup buttermilk 1 tsp baking soda 1 tsp vanilla Prepare a 9x13 pan or a sheet pan (11x15 �" cake will be thinner) by greasing and flouring or spraying with nonstick spray. Measure flour, sugar and cinnamon into a mixing bowl. Place butter, cocoa and water in small saucepan and bring to a boil, stirring frequently. Turn off heat and pour hot mixture over flour mixture and stire to blend. Add eggs. Dissolve baking soda in buttermilk and add to mixture with vanilla. Blend together. Bake at 350 until cake tests done in center (about 25-30 min for sheet pan and about 35 min for 9x13). Make frosting while cake is still hot and pour over warm cake. Spread just enough to cover cake and let cool without disturbing. If you want to use buttermilk powder, add the powder (2T) to the flour and sugar and mix well. Dissolve the baking soda in ý c water and add with vanilla. Chocolate Fudge Icing 1 cup sugar or 1 lb powdered sugar (1 box or ý large bag) ý cup (1 stick) butter or margarine 4 T cocoa ü cup milk 2 tsp vanilla 1 cup pecans (optional) Mix all ingredients in a medium saucepan and bring to a boil over medium heat. Mix well from beginning to avoid lumps. Stir constantly and boil for 1 minute. Remove from heat and beat until thick enough to spread on cake. Spread over warm cake, spreading just to move into corners. Icing will cool and form a skin that will crack and crinkle if you continue to spread, but it will usually settle over the warm cake on its own.

So, lindac, you think what I said is "very odd", and you are determined to make sure everyone knows how you feel by posting your objection more than once. Not that you care, but Christmas means a lot to me, including recipes, so I quickly tuned in without ever checking a date. While your intelligence is surely appreciated, these forums are also full of your bark and bite replies which in mho could/should be tempered. As for Jasdip, who does not play by rules and apparently walks on water, I'm harshly chastised by her for not avoiding use of my blue pencil in games she'll be pleased to learn I shall no longer join. Although neither of you know me or anything about my life, it is not open to grouchy rudeness and unnecessary criticism, so I shall temporarily bring myself down to your levels by saying, with good humor, you can both KMA in Bloomingdale's window. No need to reply. Thanks to you I will no longer be here. Ta-ta.

Most publications and on-line information say to use 25% less agave nectar than sugar called for (3/4 c. agave nectar for each 1 c. sugar), but I've found I can use much less than that in most cases. It depends on other ingredients and what part (food science) the sweetener plays in the type of food. If there are sweet ingredients or spices, you can often use less agave nectar than 25%. In this wholegrain banana bread recipe - I use 1/4 c. agave nectar. BANANA-POPPY SEED BREAD 1 c. mashed banana 1/4 c. agave nectar (OR 1/2 c. sugar) 1/2 c. milk (I use homemade kefir) 3 T. vegetable oil 1 egg, lightly beaten 1 c. all-purpose flour (I use wholegrain spelt flour) 1 c. whole wheat flour 2 t. baking powder 2 T. poppy seeds (I substitute whole amaranth for an additional whole grain that is high in protein. They look like golden poppy seeds in the bread.) 1/2 t. baking soda 1/2 t. salt 1/2 t. cinnamon vegetable cooking spray Combine the bananas and agave nectar (or sugar) in a small bowl; stir well. Let stand 10 minutes, stirring occasionally. Stir in milk, oil, and egg; set the mixture aside. Combine flours and next 6 ingredients in a large bowl and stir well. Make a well in center of mixture; add banana mixture to dry ingredients, stirring until moistened. Spoon into 8-1/2x4-1/2x3-inch loaf pan (NOT a 9x5-inch pan usually used for quick breads) coated with cooking spray. Bake at 350°F for 1 hour or until a pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool on a rack. Grainlady Note: I like to bake quick breads in a Danish Loaf pan (aka Tea Loaf Pan - see link below). It's longer and more narrow (12" x 4" x 2 1/2" pan holds the equivalent of a 9" x 5" loaf pan) with playing-card sized servings. It's easier to slice very thin slices from this type pan - important when control portion sizes. Plus, it bakes 25% faster than a 9x5 pan. -------------------- WACKY CAKE (a frosting-free snack cake) 1-1/2 c. whole wheat flour (soft wheat, or whole wheat pastry flour OR 1-1/2 c. + 2 T. spelt flour) 1 t. soda 1/2 t. salt 3 T. cocoa powder (can eliminate) 1 T. vinegar 2 t. vanilla 5 T. butter, melted 2/3 c. agave nectar 1/3 c. cold water Mix ingredients in an 8-inch square pan in this order: -Combine all dry ingredients and mix well. -Make 3 holes evenly spaced apart in dry ingredients. -In first hole, put vinegar. In second hole, the vanilla. In third hole, melted butter. Mix water and agave nectar together and pour over all the cake ingredients. Stir well, using a dinner fork or spatula (be sure no dry ingredients remain in corners). Bake at 325°F for 30-35 minutes. One serving - 1/16 of cake (cut the cake into 16 pieces). For spice cake: Omit the cocoa and add 1/2 t. Penzeys Cake Spice (www.penzeys.com). A mixture of: China cinnamon, star anise, nutmeg, allspice, ginger, cloves. -------------------------------- Other agave nectar goodies (my original recipes): COCONUT ALMOND CANDY Melt: 2 T. butter in a frying pan Add: 1/2 c. long-shred UNsweetened coconut 1/2 c. chopped raw almonds Over medium heat, cook until the ingredients begin to brown. CAUTION - this will burn easily. Remove from heat. Add: 2-3 T. agave nectar 1 t. almond flavoring Stir well. Place in small paper candy cups. (I use a 100 size portion scoop for this - approx. 1 teaspoon.) Cool in a refrigerator at least 1/2 hour to set. Yield: approx. 20 pieces. PROTEIN PEANUT BUTTER BALLS 1/2 c. whey powder (vanilla flavor) 1/2 c. peanut butter 2 T. agave nectar 1 t. vanilla or almond flavoring Mix thoroughly with a dinner fork. *If desired, add 1/2 to 3/4 c. crisp wholegrain rice cereal to the dough. Roll into small (3/4 to 1-inch) balls. *Toppings - Melt 1/2 c. chocolate chips and drizzle over the top. You can also dip the balls in a little agave nectar and then dip in chopped roasted almonds or toasted unsweetened coconut. ---------------------- VANILLA ICE CREAM 4 oz. EGG BEATERS (DO NOT substitute raw eggs) 1/4 c. agave nectar 1 c. Half & Half 2 c. cream 1-1/2 t. vanilla In a 4-cup measuring cup or equal-sized bowl, combine Egg Beaters, agave nectar and vanilla and stir to mix. Add cream and half and half. Chill thoroughly in the freezer (just until ice crystals start to form on the edge. Process in an ice cream maker of choice AGAVE NECTAR CHOCOLATE SYRUP 1/4 c. Hershey's Cocoa Powder 1/2 c. agave nectar 1/2 c. cold water Mix, with a whisk (it takes a bit of mixing to get it smooth). Store in refrigerator. Serving: 1/2 c. ice cream and 1 T. cocolate syrup -Grainlady