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Heavy Cake
Heavy cake
Heavy cake
or Hevva cake (Cornish: Hevva) is a cake made from flour, lard, butter, milk, sugar and raisins that originated in Cornwall. Its name is derived from the pilchard industry in Cornwall
Cornwall
prior to the 20th century when a 'huer' (cliff top lookout) helped locate shoals of fish. The huer would shout 'Hevva!, Hevva!' to alert the boats to the location of the pilchard shoals.[citation needed] Cornish tradition states that Hevva cake was baked by the huers on their return to their homes, the cake being ready by the time the crews returned to land.[citation needed] The cakes are about 1/2", with a criss-cross pattern scored across the top, representing the fishing nets.[1][2][3] References[edit]^ "Seven Traditional Foods of Cornwall
Cornwall
- Cornish Cuisine Guide". Anglotopia.net. 2010-12-05. Retrieved 2014-03-16.  ^ "Pin by UK Beach Days on Fishing History and Heritage UK". Pinterest
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Batik Cake
Batik
Batik
(Javanese: ꦧꦠꦶꦏ꧀, Javanese pronunciation: [ˈbaʈeʔ]; Indonesian: [ˈbatɪk]) is a technique of wax-resist dyeing applied to whole cloth, or cloth made using this technique originated from Indonesia.[1] Batik
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Sugar
Sugar
Sugar
is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The "table sugar" or "granulated sugar" most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar
Sugar
is used in prepared foods (e.g., cookies and cakes) and is added to some foods and beverages (e.g., coffee and tea). In the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk. Longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol and sugar alcohols may also have a sweet taste, but are not classified as sugars
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United Kingdom
The United Kingdom
United Kingdom
of Great Britain
Great Britain
and Northern Ireland, commonly known as the United Kingdom
United Kingdom
(UK) or Britain, is a sovereign country in western Europe
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Huer
In English fishing customs, a conder, also called a huer or bulker, was a person who stood on high places near the sea coast, in times of herring-fishing, to signal to the fishers which way the shoal of herrings or pilchards passed—their course being more discernible to those who stand on high cliffs, due to the blue color they cause in the water, than to those aboard vessels. In Cornwall huers helped locate shoals of fish. The huer would shout 'Hevva!, Hevva!' to alert the boats to the location of the pilchard shoals. The term was also used to refer to the raised location where a conder stood. References[edit] This article incorporates text from a publication now in the public domain: Chambers, Ephraim, ed. (1728). "article name needed". Cyclopædia, or an Universal Dictionary of Arts and Sciences (first ed.). James and John Knapton, et al.  "Conder". Oxford English Dictionary. Oxford University Press. 2nd ed. 1989.This fishing-related article is a stub
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Pilchard
"Sardine" and "pilchard" are common names used to refer to various small, oily fish in the herring family Clupeidae.[2] The term "sardine" was first used in English during the early 15th century and may come from the Mediterranean island of Sardinia, around which sardines were once abundant.[3][4] The terms "sardine" and "pilchard" are not precise, and what is meant depends on the region
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Raisin
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word "raisin" is reserved for the dark-colored dried large grape,[1] with "sultana" being a golden-colored dried grape, and "currant" being a dried small Black Corinth
Black Corinth
seedless[2] grape.[3]Contents1 Etymology 2 Varieties 3 Nutrition 4 Toxicity in pets 5 Sugars5.1 Grades in the United States6 Raisin
Raisin
production6.1 Pre-treatment 6.2 Drying 6.3 Post-drying processes 6.4 Nutrition and health7 See also 8 References 9 Further readingEtymology[edit] The word "raisin" dates back to Middle English
Middle English
and is a loanword from Old French; in modern French, raisin means "grape", while a dried grape is a raisin sec, or "dry grape"
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Cornish Language
Cornish (Kernowek) is a revived language that became extinct as a first language in the late 18th century.[5][6] It is a Southwestern Brittonic Celtic language that was native to Cornwall
Cornwall
in south-west England. A revival began in the early 20th century. The language is considered to be an important part of Cornish identity, culture and heritage.[7][8] Cornish is currently a recognised minority language under the European Charter for Regional or Minority Languages.[9]. It has a growing number of second language speakers.[10] A few parents are inspired to create new first language speakers, by teaching their children the language from birth.[11][12][13][14] Along with Welsh and Breton, Cornish is descended directly from the Common Brittonic
Common Brittonic
language spoken throughout much of Britain before the English language
English language
came to dominate
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Milk
Milk
Milk
is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who breastfeed) before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients[1] including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy
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Butter
Butter
Butter
is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water, and in some types, added salt. Butter
Butter
may also be sold with added flavourings, such as garlic butter. Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt such as dairy salt, flavorings and preservatives are sometimes added to butter
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Lard
Lard
Lard
is pig fat in both its rendered and unrendered forms. It is obtained from any part of the pig where there is a high proportion of adipose tissue. It can be rendered by steaming it or boiling it in water and then separating the insoluble fat from the water, or by the use of dry heat. It is a semi-soft white fat with a high saturated fatty acid content and no transfats. Refined lard is usually sold as paper-wrapped blocks. Lard
Lard
is commonly used in many cuisines around the world as a cooking fat or shortening, or as a spread similar to butter. It is an ingredient in various savoury dishes such as sausages, pâtés and fillings, and it is particularly favored for the preparation of pastry because of the "flakiness" it brings to the product
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Flour
Flour
Flour
is a substance, generally a powder, made by grinding raw grains or roots and used to make many different foods. Cereal
Cereal
flour is the main ingredient of bread, which is a staple food for most cultures. Wheat flour
Wheat flour
is one of the most important ingredients in Oceanic, European, South American, North American, Middle Eastern, North Indian and North African
North African
cultures, and is the defining ingredient in their styles of breads and pastries. Wheat
Wheat
is the most common base for flour. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye
Rye
flour is a constituent of bread in central Europe. Cereal
Cereal
flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour)
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England
England
England
is a country that is part of the United Kingdom.[6][7][8] It shares land borders with Scotland
Scotland
to the north and Wales
Wales
to the west. The Irish Sea
Irish Sea
lies northwest of England
England
and the Celtic Sea
Celtic Sea
lies to the southwest. England
England
is separated from continental Europe
Europe
by the North Sea to the east and the English Channel
English Channel
to the south
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Cornwall
Cornwall (/ˈkɔːrnwɔːl, -wəl/;[1] Cornish: Kernow [ˈkɛrnɔʊ]) is a county in South West England in the United Kingdom. The county is bordered to the north and west by the Celtic Sea,[2] to the south by the English Channel, and to the east by the county of Devon, over the River Tamar which forms most of the border between them. Cornwall forms the westernmost part of the South West Peninsula of the island of Great Britain. The furthest southwestern point of the island is Land's End; the southernmost point is Lizard Point. Cornwall has a population of 556,000 and covers an area of 3,563 km2 (1,376 sq mi).[3][4][5][6] The county has been administered since 2009 by the unitary authority, Cornwall Council. The ceremonial county of Cornwall also includes the Isles of Scilly, which are administered separately
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Avocado Cake
Avocado
Avocado
cake is a cake prepared using avocado as a primary ingredient, together with other typical cake ingredients. The avocados can be mashed, and may be used as an ingredient in cake batter, in cake toppings and alone atop a cake. Cake
Cake
variations include raw avocado cake, avocado brownies and avocado cheesecake. Raw, uncooked versions of avocado cake can be high in vitamin E and essential fatty acids, which are derived from avocado
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Molten Chocolate Cake
Molten chocolate cake
Molten chocolate cake
is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé.[citation needed] The name derives from the dessert's liquid chocolate center[1] chocolate moelleux(fr), tortino al cioccolato con cuore caldo, and chocolate lava cake.[2]. It should not be confused with chocolate fondant, a recipe that contains little flour, but instead a lot of chocolate and butter, hence melting on the palate (but not on the plate)[3].Contents1 History 2 Preparation 3 Presentation 4 See also 5 ReferencesHistory[edit] The United States-based chef Jean-Georges Vongerichten
Jean-Georges Vongerichten
claims to have invented molten chocolate cake in New York City
New York City
in 1987, but the French chef and chocolatier Jacques Torres disputes this, arguing that such a dish already existed in France
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