Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL000208B
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00:01 Well, welcome back.
00:02 Welcome back and we're going to do 00:03 one of my the favorites which is a Silken Carob Cake. 00:06 And its kind a little bit-- 00:07 a couple of things we gonna do there so we're gonna get busy. 00:10 You're busy, ah. 00:11 I am going actually-- let's look at the recipe for us 00:13 and see exactly what we'll have here. Okay. 00:14 Silken Carob Cake it costs for: 00:39 Now it looks like a lot but you know, 00:40 this cake does not have any eggs in it. 00:43 No eggs. Okay. 00:44 And now lets-- tell about the carob 00:45 because this may be new to some people. 00:47 I'll tell you what, while I start this 00:48 because I have got to move that flour in here. 00:49 And this is the bread flour I am actually using 00:52 In this product as well 00:53 So I'm gonna put the bread flour when it starts sifting. 00:56 Because I have to have a lot three cups of it. 00:58 And then Curtis is going to talk to you about that carob powder. 01:01 Oh, I'm? Yeah, sure, you know about it. 01:03 Okay, we didn't rehears this last night. 01:05 Now go ahead, you go ahead, you'll do it fine. 01:07 Okay, well, carob powder, 01:09 this is a substitute for a chocolate. 01:11 And a lot better for you. 01:14 Caffeine free by the way and it's lot healthier. 01:18 Now that's what all I have on a carob, 01:19 let's see what else you want to add something to that or-- 01:22 No, no I do want to say that. Okay. 01:24 If you're using the carob 01:25 a lot of people say it's a very strong taste 01:27 and so when it was to be first started off 01:30 it was like 6 tablespoons 01:31 and they got just a little bit 2 carob for me. 01:34 So we moved that around. 01:35 Now you know, I know you're saying this that 01:36 this is my recipe and the answer is not its not. 01:39 It is now because I change it up. 01:40 Well, I tweaked it as we say, tweaked it. 01:43 But the bottom line is that we began to move away 01:45 from so much of a carob powder 01:46 and it got to lighter kind of a texture, all right. 01:49 Now for my friends who are those chocolate lovers 01:52 they're like, okay, this might work. 01:54 This might just work. This might just work. 01:56 And what I am going to do is 01:57 I am going to actually slip my 3 cups of flour 01:59 and while I am doing that I want you to add-- 02:02 you've got your flour crystals which is like a fructose. Yeah. 02:05 You got your baking powder. Okay. 02:07 And you got your carob powder and salt. 02:08 And you put that all in one bowl 02:10 and you're going to just kind of mix that up. 02:11 Because it needs to be mixed up 02:12 before it goes into what I am doing. 02:13 Okay. All right. 02:19 Real easy, simple. 02:23 Now, you didn't get the carob, honey, where? 02:26 Once again, once again, all your regular stores 02:28 are now carrying this kind of stuff. 02:30 Okay, regular stores will this. Okay. All right. 02:34 Okay, and I'm just gonna stir it up 02:35 because once it hits this flour, you know, 02:37 flour has been sifted then we're going to actually 02:39 not use a lot of manipulation with it. 02:41 So you just going to stir it up there. 02:44 Manipulation. Yeah, yeah, all right. 02:51 Okay we're coming to end of that flour. 02:53 You know I had one of this before 02:55 I don't know what happened to it. 02:57 You had one of those? 02:59 Yeah, I don't know what happened to it. 03:00 And so, you know, I had to wind up 03:01 and get me another one of those. 03:03 So they are very precious. 03:06 Okay, now what we're going to do is we're going very slowly-- 03:08 I am going to start in very slowly 03:10 because I don't really want to whole lot of work going on 03:12 because I have already sifted that. Okay. 03:13 Now, I guess what, what you're going to do now 03:15 as you got 2 cups of water. All right. 03:17 You got 2/3 of the canola oil, you've got your vanilla. 03:22 And I have bought your favorite machine which you love to use. 03:25 I just love to use. 03:26 And that is you going to do your lemon. 03:28 Because we have 2 tablespoon of lemon quite going in there. 03:29 Well, must start the lemon now or-- 03:30 You go to lemon with the lemon now. Okay. 03:32 All I am doing is just kind of move this around in here. 03:37 This would give me what about a tablespoon. 03:40 A little smoke there going with that carob powder. 03:43 A lemon. Ah. 03:44 It's going to give you 2 tablespoons. Okay. 03:46 It will give you two tablespoons. Okay. 03:47 Two tablespoons and this is one of those recipes 03:51 that you have to work with it very quickly 03:53 because remember I don't have any eggs in it. 03:55 So what's going to happen is we want to have a nice texture. 03:58 So all I am doing is mixing it in 04:02 and then you got to go ahead 04:04 and pour out the rest into one big dish there. 04:06 Into the water? You go ahead and put in ther. 04:07 Yes, it's fine. Go ahead and put in there. 04:09 Okay. And the oil and the-- 04:12 And the oil is going in 04:14 and then you're going to put your lemon juice. All right. 04:21 Lemon juice without the seeds. 04:25 Come on out now. Here we go. 04:29 Excellent. All right. 04:33 Okay, now so-- 04:34 I am going to stir it up a little bit 04:37 and then from there we're going to go ahead on 04:38 and slowly we're going to add it to this mixture. 04:41 Okay. All right, go ahead. 04:43 You're ready for me. Here we go. 04:55 Last time you made one of these cakes, 04:56 its been a while, hasn't it? 05:00 I have made this one here for-- 05:01 every now and then a birthday we'll do it or you know-- 05:06 I have to wait every 12 month to get one of these. 05:08 No, you don't have to wait every 12 months. Okay. 05:13 I almost said something. I know. 05:17 I almost, almost-- 05:19 Well, you probably said that off camera. 05:21 Almost said something. It's on tip of your tongue. 05:25 Oh, it's sitting right back on the tip of my tongue. 05:28 Okay. Okay, let's go. 05:29 I am glad you held back, honey. 05:30 I held back. Okay. 05:32 We've our--let's move this stuff up the way here. 05:36 And put that down 05:40 because now we're gonna take-- we're gonna make sure. 05:43 Now, this is greased. It's already greased. 05:44 Okay. Okay. 05:45 I use to grease and flour but I don't need to do that. 05:48 So you know what I am going to do. 05:49 We're going to now just take-- it looks like a cake batter. 05:52 Yeah. Okay. 05:53 Now, what we're gonna do-- Let me hold it for you. 05:56 Just pour into this bowl. Let me just move that here. 06:02 All right. 06:05 Well, you usually do and this carob has-- 06:09 still has a chocolate type of flavor. Yeah. 06:14 Lot more healthier for you than a coco bean. 06:18 Unless you eat the entire cake. 06:20 Yes, well, you should eat 06:21 the entire of anything it'll be unhealthy. 06:24 If we talk of my temperance too. That's part of that new start. 06:27 Now, believe or not just like it is 06:28 it actually goes into the oven, 375 degrees 06:32 don't want to play around with it 06:33 because you know we are trying to make 06:35 to have that kind of a texture for cake as well. 06:37 So it's going to in 375 degrees for about 55 minutes. 06:41 And until you can stick a toothpick down in there 06:43 bringing it up and it's clear. 06:44 So guess what this has to have a topping on it, right? 06:47 So we're going to do a vanilla cream, so stay by. |
Revised 2014-12-17