{"id":10420,"date":"2018-08-18T21:05:55","date_gmt":"2018-08-18T20:05:55","guid":{"rendered":"http:\/\/www.toomik.net\/helen\/blog\/?p=10420"},"modified":"2018-08-31T21:22:24","modified_gmt":"2018-08-31T20:22:24","slug":"daily_1335_-_baking","status":"publish","type":"post","link":"https:\/\/www.toomik.net\/helen\/blog\/2018\/08\/18\/daily_1335_-_baking\/","title":{"rendered":"Daily: 1335 &#8211; baking"},"content":{"rendered":"<p>We were talking about plums, and that led to Eric baking a plum cake. And that led to me also baking a plum cake, because Eric&#8217;s was going to be yummy but not the kind of plum cake that I was craving.<\/p>\n<p>I want my fruit cakes to have lots of big, luscious, juicy chunks of fruit in them. A cake should have enough batter to give it some structural integrity, but not much more &#8211; there should ideally be more fruit than cake. Quite often I decide that the amount of fruit in the recipe is ridiculously small and double it.<\/p>\n<p>So we had two plum cakes, and it was interesting to see just how different they could be. Eric&#8217;s was like a loaf of banana bread but with plums instead of bananas: spicy, very moist, but with no clear plum flavour. Mine was dense, heavy, and with distinct pieces of plum.<\/p>\n<p>Mine also had half a cup of sweet plum wine in it. (The recipe called for madeira, probably because most people don&#8217;t have plum wine at home&#8230;) Adrian tried the batter before I added the wine, and then the finished cake, and said the wine totally destroyed the cake. Eric and I thought it was the best batter ever.<\/p>\n<p><a href=\"https:\/\/www.gd.se\/artikel\/mat\/recept\/upp-och-nervand-plommonkaka\">Upside down plum cake (Swedish)<\/a><br \/>\n<img decoding=\"async\" src=\"\/helen\/blog\/images\/daily_2\/1335_baking_3.jpg\" class=\"x45y6\" \/><br \/>\n<img decoding=\"async\" src=\"\/helen\/blog\/images\/daily_2\/1335_baking_1.jpg\" class=\"x45y6\" \/><br \/>\n<img decoding=\"async\" src=\"\/helen\/blog\/images\/daily_2\/1335_baking_2.jpg\" class=\"x45y6\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We were talking about plums, and that led to Eric baking a plum cake. And that led to me also baking a plum cake, because Eric&#8217;s was going to be yummy but not the kind of plum cake that I was craving. I want my fruit cakes to have lots of big, luscious, juicy chunks [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[633,18,745,768],"tags":[],"class_list":["post-10420","post","type-post","status-publish","format-standard","hentry","category-adrian","category-dailies","category-food_and_cooking","category-photography-2"],"_links":{"self":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/10420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/comments?post=10420"}],"version-history":[{"count":2,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/10420\/revisions"}],"predecessor-version":[{"id":10422,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/10420\/revisions\/10422"}],"wp:attachment":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/media?parent=10420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/categories?post=10420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/tags?post=10420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}