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	<title>Corridor Kitchen &#187; cake</title>
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	<link>http://www.corridorkitchen.com</link>
	<description>Necessity is the mother of invention.</description>
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		<title>Easy Lamingtons</title>
		<link>http://www.corridorkitchen.com/2012/01/easy-lamingtons/</link>
		<comments>http://www.corridorkitchen.com/2012/01/easy-lamingtons/#comments</comments>
		<pubDate>Tue, 24 Jan 2012 20:43:58 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Sweet]]></category>
		<category><![CDATA[Aussie]]></category>
		<category><![CDATA[Australian]]></category>
		<category><![CDATA[authentic]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolate icing]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[dessicated coconut]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[icing]]></category>
		<category><![CDATA[lamingtons]]></category>
		<category><![CDATA[sponge]]></category>

		<guid isPermaLink="false">http://www.corridorkitchen.com/?p=2901</guid>
		<description><![CDATA[The point of the lamington is to use up old sponge cake. Who in the hell has a heap of old cake lying around? No one. That’s why I neither like nor understand the lamington; the basic concept baffles me. In fact, I’d never even made a batch before this post.

<a href="http://www.corridorkitchen.com/wp-content/uploads/2012/01/IMG_2179.jpg"><img src="http://www.corridorkitchen.com/wp-content/uploads/2012/01/IMG_2179.jpg" alt="australian day cake" title="lamington" width="600" height="393" class="alignleft size-full wp-image-2908" /></a>

The point is, whether it makes sense or not, that is what a lamington is. I will defend to my death the authentic/traditional ‘Strayun lamington recipe as made perhaps not on its <a href="http://www.nzherald.co.nz/travel/news/article.cfm?c_id=7&#38;objectid=10467101" target="_blank">first occasion</a> but ever after.

Here’s how it goes- sponge cake, chocolate icing and <strong>dessicated</strong> coconut. I cannot stress this enough. It is integral to both the flavour and texture of the lamington. But recently, in trendy cafes and even, shock, horror, on food blogs (even ‘Strayun ones), I have come across furry, rather than fuzzy lamingtons - they have been using shredded coconut, not dessicated. For shame.]]></description>
		<wfw:commentRss>http://www.corridorkitchen.com/2012/01/easy-lamingtons/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>5 delicious things to love about Buenos Aires</title>
		<link>http://www.corridorkitchen.com/2011/07/5-things-to-love-about-ba-food/</link>
		<comments>http://www.corridorkitchen.com/2011/07/5-things-to-love-about-ba-food/#comments</comments>
		<pubDate>Thu, 14 Jul 2011 21:33:14 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Culture]]></category>
		<category><![CDATA[Lists]]></category>
		<category><![CDATA[5 things to love]]></category>
		<category><![CDATA[alfajores]]></category>
		<category><![CDATA[Buenos Aires]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[confiterias]]></category>
		<category><![CDATA[delicious]]></category>
		<category><![CDATA[delivery]]></category>
		<category><![CDATA[facturas]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[Garapiñadas]]></category>
		<category><![CDATA[list]]></category>
		<category><![CDATA[medialunas]]></category>
		<category><![CDATA[orange juice]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.corridorkitchen.com/?p=1832</guid>
		<description><![CDATA[<strong>1. The Presentation of all things Food</strong>
Crisp white tablecloths without paper covers. The old-world charm of BA restaurants. And more recently, the beautifully arranged fruit and vegetable stands in every neighbourhood. Although the aesthetic can be homogeneous, there is something lovely about the Porteños’ eye for detail when it comes to food. 

<a href="http://www.corridorkitchen.com/wp-content/uploads/2011/07/IMG_1109.jpg"><img src="http://www.corridorkitchen.com/wp-content/uploads/2011/07/IMG_1109.jpg" alt="BA fruit and veg" title="frutas y verduras" width="600" height="450" class="alignleft size-full wp-image-1836" /></a>

<strong>2. Cake is sold by weight</strong>
In panaderias, smaller cakes, pastries and biscuits from medialunas (small croissants or ‘half moons’) factures to alfajores are often sold by weight rather than quantity. There’s something very decadent about ordering half a kilo of a combination of meringue, dulce de leche and sponge cake to take away. 

<a href="http://www.corridorkitchen.com/wp-content/uploads/2011/07/IMG_1107.jpg"><img src="http://www.corridorkitchen.com/wp-content/uploads/2011/07/IMG_1107.jpg" alt="cakes by weight" title="cakes av de mayo" width="600" height="295" class="alignleft size-full wp-image-1835" /></a>]]></description>
		<wfw:commentRss>http://www.corridorkitchen.com/2011/07/5-things-to-love-about-ba-food/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Kosher Whole Orange Cake</title>
		<link>http://www.corridorkitchen.com/2011/07/kosher-whole-orange-cake/</link>
		<comments>http://www.corridorkitchen.com/2011/07/kosher-whole-orange-cake/#comments</comments>
		<pubDate>Mon, 04 Jul 2011 20:55:52 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Sweet]]></category>
		<category><![CDATA[almond]]></category>
		<category><![CDATA[almond meal]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[food safari]]></category>
		<category><![CDATA[gluten-free]]></category>
		<category><![CDATA[kosher]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[slender blender]]></category>
		<category><![CDATA[whole orange]]></category>

		<guid isPermaLink="false">http://www.corridorkitchen.com/?p=1819</guid>
		<description><![CDATA[There are some recipes that are solid crowd pleasers, and these are the ones I tend towards when it’s time to celebrate something. This orange cake, which I first saw on Food Safari is a classic Jewish Middle Eastern cake made of Oranges, almond meal, sugar and eggs. It takes about 10 minutes to throw together and although it’s been blogged to death, I can’t resist posting it here. Believe the hype, I’ve made this cake more times than I can count and I’m not about to stop now.

<a href="http://www.corridorkitchen.com/wp-content/uploads/2011/07/IMG_0984.jpg"><img src="http://www.corridorkitchen.com/wp-content/uploads/2011/07/IMG_0984.jpg" alt="" title="IMG_0984" width="600" height="450" class="alignright size-full wp-image-1803" /></a>]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>A Beautiful Disaster – Raspberry Upside-down Panettone Trifle</title>
		<link>http://www.corridorkitchen.com/2011/05/a-beautiful-disaster-raspberry-upside-down-panettone-trifle/</link>
		<comments>http://www.corridorkitchen.com/2011/05/a-beautiful-disaster-raspberry-upside-down-panettone-trifle/#comments</comments>
		<pubDate>Thu, 19 May 2011 20:15:03 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Sweet]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[creative]]></category>
		<category><![CDATA[custard]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[disaster]]></category>
		<category><![CDATA[espresso]]></category>
		<category><![CDATA[experiment]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[panettone]]></category>
		<category><![CDATA[raspberry]]></category>
		<category><![CDATA[sponge]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[trifle]]></category>

		<guid isPermaLink="false">http://www.corridorkitchen.com/?p=1627</guid>
		<description><![CDATA[I know I can’t be tho only one whos’ kitchen experiments sometimes turn out...questionable. Or questionably? Whichever is grammatically correct. Anyway, we’ve all had moments where we’re sure the lightning bolt of genius has his us. ‘Mustard éclairs!’ we shout ‘Twice-baked rum-soaked polenta!’ ‘Chocolate steak!’. But by and large, it is disaster, not genius that has struck.

<a href="http://www.corridorkitchen.com/wp-content/uploads/2011/05/P1030210.jpg"><img src="http://www.corridorkitchen.com/wp-content/uploads/2011/05/P1030210.jpg" alt="" title="trifle whole" width="600" height="450" class="alignright size-full wp-image-1634" /></a>]]></description>
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		<slash:comments>6</slash:comments>
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