"Caraway seed cake Seed cake is a traditional British cake flavoured with caraway or other flavourful seeds. Caraway seeds have been long used in British cookery, and at one time caraway-seed biscuits were prepared to mark the end of the sowing of the spring wheat. These particular biscuits later evolved into this distinctively flavoured tea cake. James Matterer reports that recipes for seed cake are found in A.W.'s ""Book of Cookrye"" (1591) and ""The English Huswife"" by Gervase Markham (1615). The cake was popular in the 1700s, and through the Victorian era. Recipes for it are included in many early"
"Sesame seed candy Sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a bar or ball. It is popular from the Middle East through South Asia to East Asia. The texture may vary from chewy to crisp. It may also be called sesame (seed) candy/bar/crunch; sesame seed cake may refer to the confection or to a leavened cake or cookie incorporating sesame. In Greece and Cyprus, sesame seed candy is called pasteli and is generally a flat, oblong bar made with honey and often including nuts. Though the modern name παστέλι ""pasteli"" is of"
"the version with peanuts is called Ting-Ting Kacang. These types of candy are influenced by the Chinese. Sesame seed candy Sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a bar or ball. It is popular from the Middle East through South Asia to East Asia. The texture may vary from chewy to crisp. It may also be called sesame (seed) candy/bar/crunch; sesame seed cake may refer to the confection or to a leavened cake or cookie incorporating sesame. In Greece and Cyprus, sesame seed candy is called pasteli and is generally a flat,"
"bread. They can be soaked in water and consumed directly or mixed with any kind of juice or milk. Chia seed pudding, similar to tapioca pudding, is made with a type of milk, sweetener, and whole chia seeds. Chia seeds may also be ground and made into a gelatin-like substance or eaten raw. The gel from ground seeds may be used to replace as much as 25% of the egg and oil content in cakes. In 2009, the European Union approved chia seeds as a novel food, allowing chia to be up to 5% of the total matter in bread"
"Sunflower seed The sunflower seed is the fruit of the sunflower (""Helianthus annuus""). There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and NuSun developed for sunflower oil. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats. The information in this article refers mainly to the linoleic variety. For commercial purposes, sunflower seeds are usually classified by the pattern on their husks. If the husk is solid black, the seeds are called black oil sunflower seeds. The crops may be referred to as oilseed sunflower crops. These seeds are usually pressed"
"Sponge cake Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge. In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 enabled the sponge to rise"
"Huangqiao Sesame Cake Huangqiao sesame cake () is a sesame seed cake that originated from Huangqiao town in Taixing, Jiangsu. It has been speculated to be one of the oldest cakes in the Taizhou region of China. Shapes of the cake include round, elongated, square, oval, bevel-shaped and triangular. In shops, Huangqiao sesame cakes for sale are generally circular and oval, and sweet and salty. Basic ingredients include flour, salt, yeast, caramel, pork suet, onion, sesame, alkali and lard. The liberal use of sesame seeds provides crunchiness and crispness, and gives the cake a golden color. Some cakes include fillings"
"as an element of the dessert in the Passover meal during the Seder service, when it is often combined in serving with a fruit compote. Sponge cake Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge. In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered"
"clove buds or cardamom seeds are difficult to find, bakers can use spekkoek powder as a replacement. Milling and mixing the spices right before baking produces a cake with an excellent aroma. The ground spices must be sieved into the flour at least three times as the spice powder is very fine and tends to clump in the batter. In Indonesia, there are many varieties of ""lapis legit"", including cakes containing almonds, cashew nuts, cheese, prunes or raisins, and even cakes flavoured with chocolate and pandan. Due to the effort required to bake the cake, it is a rather expensive"
"a sesame candy. In Japanese cuisine, ""goma-dofu"" is made from sesame paste and starch. Mexican cuisine refers to sesame seeds as ""ajonjolí"". It is mainly used as a sauce additive, such as ""mole"" or ""adobo"". It is often also used to sprinkle over artisan breads and baked in traditional form to coat the smooth dough, especially on whole-wheat flatbreads or artisan nutrition bars, such as ""alegrías"". In Sicilian cuisine, what are commonly called ""Italian sesame seed cookies"" are known as ""giuggiuleni"" . A ""giuggiulena"" usually refers to a cookie, while a ""giurgiulena"" usually refers to a nougat-like candy, often made"
"Changzhou Sesame Cake Changzhou sesame cake () is a type of elliptical, baked cake that originated in Changzhou, Jiangsu supposedly over 150 years ago. Cakes are formed through several layers of yeast-fermented dough separated by lard that are flattened, stuffed, and baked with a coating of sesame seeds. Commonly eaten as a breakfast food with congee or as a street snack, they are now often bought prepackaged and given as gifts. After a dough has been formed by mixing water, oil, and wheat flour, yeast is added, and the dough undergoes fermentation. Special attention is paid to the consistency and"
"cake recipes on the Baltimore Bird Club website Suet cake Suet cakes or fat balls are nutritional supplements for wild birds. They commonly consist of sunflower seeds and wheat or oat flakes mixed with suet, pork fat, or coconut oil. Further blends may also contain nuts, fruits, mealworms and other insects. Next to balls, which are predominantly common in Northern and Central Europe, suet cakes may take various shapes such as rectangles, rings, or wheels. Fat balls are often sold within a fine plastic net allowing their suspension, such as on branches or in bushes, while other forms of suet"
"floss, ham, shrimp, shallot, diced chicken, sausage, etc. The cakes are also smaller, reflecting its transformation from a soldier's ration to the bite-sized snack today. Huangqiao Sesame Cake Huangqiao sesame cake () is a sesame seed cake that originated from Huangqiao town in Taixing, Jiangsu. It has been speculated to be one of the oldest cakes in the Taizhou region of China. Shapes of the cake include round, elongated, square, oval, bevel-shaped and triangular. In shops, Huangqiao sesame cakes for sale are generally circular and oval, and sweet and salty. Basic ingredients include flour, salt, yeast, caramel, pork suet, onion,"
"be 5% of a bread product's total matter. They also may be made into a gelatin-like substance or consumed raw. The gel from ground seeds may be used to replace the egg content in cakes while providing other nutrients, and is a common substitute in vegan baking. Although preliminary research indicates potential health benefits from consuming chia seeds, this work remains sparse and inconclusive. In a 2015 systematic review, most of the studies did not demonstrate a statistically significant effect of chia seed consumption on cardiovascular risk factors in humans. No evidence to date indicates consuming chia seeds has adverse"
"time will vary) Butter cake A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It is considered as one of the quintessential cakes in American baking. Butter cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar, and eggs to bake a heavy, rich cake. The invention of baking powder and other chemical leavening agents during the 19th century substantially increased the flexibility of this traditional pound"
"day lilies, are unaffected by the allelopathic compounds found in sunflower hulls. Sunflower seed The sunflower seed is the fruit of the sunflower (""Helianthus annuus""). There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and NuSun developed for sunflower oil. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats. The information in this article refers mainly to the linoleic variety. For commercial purposes, sunflower seeds are usually classified by the pattern on their husks. If the husk is solid black, the seeds are called black oil sunflower seeds. The crops may"
"Genoa cake Genoa cake (also simply Genoa) is a fruit cake consisting of sultanas, currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter and sugar. Although the name ""Genoa cake"" is mainly used in the UK, where recipes for it have been around since the 19th century, it is a variant of the Pandolce cake which originated in 16th century Genoa as a Christmas cake. Unlike Genoa cake, traditional Pandolce includes pine nuts as a major ingredient and uses yeast as its raising agent, which requires several hours to"
"recipe in 1990 and was noted as the most requested recipe in the magazine's history. The cake typically has two or three layers with pecans (or walnuts), mashed bananas, crushed pineapple and cream cheese frosting. Hummingbird cake Hummingbird cake is a banana-pineapple spice cake common in the Southern United States. Ingredients include flour, sugar, salt, vegetable oil, ripe banana, pineapple, cinnamon, pecans, vanilla extract, eggs, and leavening agent. It is often served with cream cheese frosting Created on the island of Jamaica, hummingbird cake was named after the island's national bird, where it is also known as the Doctor Bird"
"Kai kou xiao Kai kou xiao (开口笑; pinyin: kāi kǒu xiào; literally ""open mouth laughing"") is a fried sesame egg cake traditional to Beijing cuisine. The traditional culinary method of this dish begins with the preparation of flour, peanut oil, egg, sugar, malt sugar, sesame seeds and baking soda. With the exception of the sesame seeds, everything else is mixed together, and the resulting dough is cut into pieces. The sesame seeds are boiled in water and each small piece of dough is rolled in the sesame seeds. The end result is then fried on a skillet. The chef must"
"Applesauce cake Applesauce cake is a dessert cake prepared using apple sauce, flour and sugar as primary ingredients. Various spices are typically used, and it tends to be a moist cake. Applesauce cake prepared with chunky-style apple sauce may be less moist. Several additional ingredients may also be used in its preparation, and it is sometimes prepared and served as a coffee cake. The cake dates back to early colonial times in the United States. National Applesauce Cake Day occurs annually on June 6 in the U.S. The preparation of applesauce cake dates back to early colonial times in the"
"of a hand. They are crisp and flaky, with a thin golden crust, and served hot. Changzhou Sesame Cake Changzhou sesame cake () is a type of elliptical, baked cake that originated in Changzhou, Jiangsu supposedly over 150 years ago. Cakes are formed through several layers of yeast-fermented dough separated by lard that are flattened, stuffed, and baked with a coating of sesame seeds. Commonly eaten as a breakfast food with congee or as a street snack, they are now often bought prepackaged and given as gifts. After a dough has been formed by mixing water, oil, and wheat flour,"
"flour taco shells.) These cakes are made from grated bitter cassava (Manihot utilissima Pohl) root which has been carefully processed to remove toxic compounds. The grated cassava is rinsed and pressed through woven ""bammy bags"" (the runoff of which contains cyanide and is very toxic to humans and livestock) and fried into flat round ""cakes"". The sweet cassava root, M. esculenta subspecies flabellifolia, is boiled and used like potatoes in stews. (This observation is based on Farming Systems Research conducted in Jamaica in 1990 under the auspices of the Jamaican Agricultural Development Foundation and the University of Florida in Gainesville.)"
"Mustard seed Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may not becolored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (""Brassica nigra""), brown Indian mustard (""B. juncea""), or white/yellow mustard (""B. hirta/Sinapis alba""). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard. These mustard seeds are known in Hindi, Urdu, and Punjabi as ""sarson"" (Indian colza, ""Brassica rapa"" subsp. ""trilocularis"", syn."
"Poppyseed muffin Poppyseed muffins (or poppy seed muffins) are muffins typically made with wheat flour, butter, sugar and poppy seeds, and often other ingredients (including lemon, cinnamon, vanilla or blueberries). They are often eaten as snacks or as a dessert, but are also commonly eaten as a breakfast. Americans have been preparing muffins since at least the 19th century, using a wide variety of products to add flavor to the basic batter of flour, sugar and butter (generally not prepared with eggs and by definition unleavened). Fruits and even some garden vegetables have served as flavorings. Poppy seeds were already"
"Seed bead Seed beads or rocailles are uniformly shaped, spheroidal beads ranging in size from under a millimeter to several millimeters. ""Seed bead"" is also a generic term for any small bead. Usually rounded in shape, seed beads are most commonly used for loom and off-loom bead weaving. They may be used for simple stringing, or as spacers between other beads in jewelry. Larger seed beads are used in various fiber crafts for embellishment, or crochet with fiber or soft, flexible wire. The largest size of a seed bead is 1° (""one-aught"", sometimes written 1/0) and the smallest is 24°,"
"There is a limited research on the production of biodiesel from CNO but as a biofuel it can be blended in any ratio with or as a replacement for diesel in stationary equipment and generator sets. Croton seed cake is used in animal feeds. Based on laboratory testing, protein accounts for 25-30% of the croton seed cake compared to comparable seed cakes like canola (18%) and sunflower (20%). Croton seed cake also has lower level of aflatoxin (14%) than cotton and sunflower seeds. In a study published by the Food and Agriculture Organization of the United Nations, incorporating 25% of"
"and sugar. However, the distinct ingredient is the use of pandan leaf, which give the cake its green hue. The cakes are light green in tone due to the chlorophyll in the leaf juice. It also sometimes contains green food colouring to further enhance its colour. The cakes are not always made with the leaf juice but rather flavored with ""Pandanus"" extract, in which case colouring is added if a green colour is desired. In Southeast Asia, the cake-making technique was brought into the region through European colonisation. In the past, Indonesia was a Dutch colony, while Malaysia and Singapore"
"Butter cake A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It is considered as one of the quintessential cakes in American baking. Butter cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar, and eggs to bake a heavy, rich cake. The invention of baking powder and other chemical leavening agents during the 19th century substantially increased the flexibility of this traditional pound cake by introducing"
"calculations, neem cake seems to make soil more fertile due to an ingredient that blocks soil bacteria from converting nitrogenous compounds into nitrogen gas. It is a nitrification inhibitor and prolongs the availability of nitrogen to both short duration and long duration crops. Neem cake organic manure protects plant roots from nematodes, soil grubs and white ants probably due to its residual limonoid content. It also acts as a natural fertilizer with pesticidal properties. Neem cake is widely used in India to fertilize paddy, cotton and sugarcane. Usage of neem cake have shown an increase in the dry matter in"
"seed) being a consistent ingredient. Mrs. Beeton's recipe broadly followed the same formula, excepting that a 50:50 mixture of pork and veal is specified, with the addition of a similar quantity of beef suet. Beeton also includes the addition of lemon, although she was not the first to do so. While many modern producers retain a traditional recipe, owing to animal welfare concerns some have replaced the veal content with lamb while others use only pork. As first produced, the Oxford sausage did not have a skin or other casing, but was hand-formed and floured before frying. However, modern forms"
"Corn cookies have been prepared by the Sioux Indians in South Dakota due to the abundance of corn in that state. Corn cookie A corn cookie (or maize cookie) is a type of cookie prepared with corn products. In the United States, it is a type of sugar cookie. Rather than wheat flour, which is commonly used in the preparation of cookies, the corn cookie takes its color and flavor from corn products such as cornmeal. Like their traditional counterparts, corn cookies are often flavored with various other herbs, spices, and fruits including lemon verbena, apricot, and rosemary. In addition"
"cake"" (太婆餅), to be sent as a sign of extra respect if the bride's grandparents are still alive. The most popular types are : There are lots of ingredients needed to make red lotus seed paste pastry(紅綾蓮蓉酥) (8 pieces). As to make the oil skin, solid vegetable oil 15g, flour 70g, syrup 15g, water 30g, and a little pigment. For making the butter, flour 90g and solid vegetable oil 55g are needed. Lastly, lotus seed paste 300g are used to create the inside part of it. First, mix the ingredients of oil skin and soft creamy butter separately, and then"
"or roasted. Mostly however they are pounded to butter- or a chocolate-like block. Seeds can be pressed to produce an edible oil (solid at ambient temperatures) or margarine used for cooking. The oil can also be processed further to soap or cosmetics. The press cake can be used as cattle feed or as thickening agent for soup. Seeds can be ground or crushed and used as a thickening and flavoring agent in soups and stews. They can also be made into a cake called ""dika bread"" for preservation. The wood is hard and therefore used for heavy construction work as"