Because you can't have depths without surfaces.
Linda Grant, thinking about clothes, books and other matters.

Friday, 26 September 2008

Something for the weekend

13 comments:

Toby Wollin said...

OK..I fully admit that we don't have cable(heh or even broadcast for that matter), so for a moment I had no clue who exactly this was doing the cooking demo. But if nothing else, the message comes through like a shot: This is someone who really enjoys her food. Good on her. A pot of tea, that cake, my good china, and I'd be ready to sit down with friends for a lovely afternoon. Yum

Arabella said...

Nigella is easy to parody (and I do). But she sticks her chest out and her cakes always work so she gets my vote.
In fact I've just polished off the last couple of slices of a Damp Lemon and Almond cake (from her 'How To Be A Domestic Goddess' book - go girls, go.)

Wendy said...

I just wish Nigella would tell us exactly what "a stick" of butter is. And I thought UK was supposed to be metric?

Bronwyn said...

That must have been made for the US. She sounded a bit hesitant before coming out with some of the American measurements and "frosting". A stick of butter is a quarter of a pound. Near enough to 100 grams.

Geraldine said...

And what is a cup? I can't stand anything she cooks.

miss cavendish said...

I devoured that entire video. It is, of course, great fun to deconstruct the shots (that fantastically phallic blender, for instance), but I'm also inspired to bake a cake. Not in a cashmere sweater, though . . .

Duchesse said...

I love how she has chocolates while waiting for the (chocoloate) cake to bake. Unabashed pleasure, it's so rare in women these days.

Bronwyn said...

A cup is a but trickier than a stick. I'm not American, you understand, I'm from New Zealand. We have to be bilingual in American and English.

I have always used 1 cup = 4 oz of flour or 8 oz of sugar, BUT I'm not sure if those are American cups or English ones. And I can't remember which is bigger. American pints are smaller, I'm pretty sure, but how you measure a pint of berries has always puzzled me. Not that that is of concern in this recipe.

But I think if you use 1 cup = 4 oz or 110 grams flour & 8 oz or 225 grams sugar you should be OK. Or just get a cup out of the cupboard. One of those dark glass Arcoroc ones everyone has some of.

Marian D said...

Wow! I really love chocolate, which is just as well as I own a chocolate shop. And luscious dairy products - cream, Greek yoghurt, sour cream, etc etc. So this cake presses a lot of the right buttons. But…all that sugar and butter! Help! My cholesterol’s soaring as I write.
Anyway, more on the delicious subject of chocolate.
First, a piece linking in to Linda’s 3 September "Small post of little interest" on 25 ways to look younger. It’s from an interview with Nancy Pelosi (Democrat Speaker of the House of Representatives, age 60+, highest-ranking elected woman in American history, 5 children, 7 grandchildren). Harper’s Bazaar (US edition) asked her “How do you stay looking good?”. Here’s her reply:
“Dark chocolate. I love chocolate. I love chocolate ice cream. I love chocolate candy. The darker the better. I move around a lot, but I’ve never been one to have an exercise regimen. I do walk, and I choose to walk rather than take an elevator or ride at any chance I can. One of the things I do each day is take my bubble bath with my book and my chocolate candy. All day, I know that by night I’m going to be doing my crossword puzzles or reading a book, soaking in the tub, eating my chocolate”.
Sounds like she’s got it all sussed out (just hope she’s got a stash hidden away in her handbag to see her through the Wall Street bailout negotiations this weekend). Here’s the link to the full interview:
www.harpersbazaar.com/magazine/feature-articles/nancy-pelosi-interview-0808

And here’s a chocolate political broadcast on behalf of Barak Obama, by the person he should have chosen as vice-presidential running mate:
http://www.eatdrinkordie.com/videos/dc8808bfb6

(Linda – apologies for the long comment, which I hope doesn’t contravene the “no-presidential-politics rule” – but I think that chocolate is in its own realm, way above mere political bickering…)

madame suggia said...

I make this cake all the time-it's truly fabulous! I have yet to meet anyone who doesn't like this cake-everytime I've taken one to a friends for dessert (or just for the heck of it) it has been *inhaled* by those present, with nary a crumb left. I sub splenda for the sugar for M. Suggia (diabetic), and it also works with white chocolate melted with the butter in the microwave-this way, you can add coloring for children's cakes-luris pink for the princess and a particularly violent carribean blue for the prince's pirate-themed cake last year. I must admit AFAIC the Sainted Nigella can do no wrong-her recipes are great!

Gauss said...

I now have a crush on Nigella.. And the cake worked! I did half the recipe, and didn't make the frosting, but the result was amazing and melted in the mouth. I ate it all in 24 hours.

greying pixie said...

I'm with geraldine on this one. Can't stand her (Nigella) and can't stand anything she cooks. I hate her posh lazy English girl attitude to cooking customs and traditions which are obviously there for a reason, ie. to make the food taste good.

duchess, unabashed pleasure leading to unabashed thighs!

Lady Julia said...

...eating chocolates while waiting for the chocolate cake to cook? Artifice, and sooo pretentious.