1 00:00:00,000 --> 00:00:16,620 Hello. So I'm going to attempt to make a German plum cake. I've never made it before, but 2 00:00:16,620 --> 00:00:23,280 I have a recipe that is both vegan and the option for gluten-free, because apparently 3 00:00:23,280 --> 00:00:31,320 normally this has about three or so eggs in it. But I'm going to give that a shot. And 4 00:00:31,320 --> 00:00:38,000 the reason I say attempt is because I've already fucked up. But we'll get to that. Before I 5 00:00:38,000 --> 00:00:46,540 get any deeper into this, I'm going to try slicing the plums. I've never actually successfully 6 00:00:46,540 --> 00:00:53,720 separated a stone fruit from its pit without completely mangling it. So we'll see what 7 00:00:53,720 --> 00:01:02,220 this will do. I just sliced the plum down the center, and now I'm exceedingly gently 8 00:01:02,220 --> 00:01:09,240 twisting it. And I'm getting to the point where I feel like it should come off, but 9 00:01:09,240 --> 00:01:15,600 it's not. I don't want to squeeze it too hard, because then I will completely crush it. Okay, 10 00:01:15,600 --> 00:01:21,560 we're going to go back with the knife and then try cutting around it again, even deeper. 11 00:01:21,560 --> 00:01:32,280 Oh, I heard a crack. That can't be good. Oh no. Okay, come on bad boy. Just just let go. 12 00:01:32,280 --> 00:01:48,920 Please. Oh, oh, come on. I have plums. I have plums. I have three plums. Oh, I got it. Okay. 13 00:01:48,920 --> 00:01:58,320 I've got one half without the pit. Okay, yeah. One success. All right. I'm going to move 14 00:01:58,320 --> 00:02:07,760 on to the next plum and see if I can get another half without a pit. I cut right through it. 15 00:02:07,760 --> 00:02:12,920 So that's one way to do it apparently. Now I'm just going to try and dig that fucking 16 00:02:12,920 --> 00:02:23,360 pit out. I thought I was cutting in the middle. I think this, yeah, this, this pit of a plum 17 00:02:23,360 --> 00:02:31,360 is a little lopsided. And I am doing that thing where you hold the fruit in your hand 18 00:02:31,360 --> 00:02:37,840 and then you go at it with a knife. The thing where people go to the hospital for avocado 19 00:02:37,840 --> 00:02:46,000 hand. So I don't recommend this technique because many people go to the hospital because 20 00:02:46,000 --> 00:02:53,240 they've sliced their hand open. Okay. So I put the knife down. I think I loosened the 21 00:02:53,240 --> 00:03:04,720 pit. I didn't loosen the pit. Okay. I'm going back with the knife. Shaving around the pit. 22 00:03:04,720 --> 00:03:11,760 Back with the knife going under it. I think I think I'm going to get it this time. I believe 23 00:03:11,760 --> 00:03:22,600 in myself. I believe in everyone. I'm a Mr. Pit. Ha ha. Ha. No, not quite. Got it. Okay. 24 00:03:22,600 --> 00:03:26,360 That's three halves without pits. I'm going to go back to the first one and see if I can 25 00:03:26,360 --> 00:03:47,440 get that fucker out. It's my dangerous knife method. So this kind of reminds me of a series 26 00:03:47,440 --> 00:04:00,680 of GIFs I saw of fruit being toyed with as if it was vaginas. You guys don't know what 27 00:04:00,680 --> 00:04:07,440 I'm talking about. You should try and Google that and see what you come up with. There's 28 00:04:07,440 --> 00:04:16,600 somebody on like some platform decided to just finger a bunch of fruit. Basically they 29 00:04:16,600 --> 00:04:24,840 just like aggressively sexual, but they take a bunch of different kinds of fruit. They 30 00:04:24,840 --> 00:04:29,920 slice them in half and they kind of cut it up to look like different vaginas and then 31 00:04:29,920 --> 00:04:38,160 they play with it. All right. I have three months to pit from the other one. Okay. This 32 00:04:38,160 --> 00:04:48,680 is our last one. We're going straight down the middle, cutting very deep and then cutting 33 00:04:48,680 --> 00:05:18,040 all around. Try and loosen this bad boy up. I think I need to go again with my nice. 34 00:05:18,040 --> 00:05:36,920 There we go. I have another one separated and finally now just one last pit. Once I get 35 00:05:36,920 --> 00:05:43,880 this through, I can talk about how I've already fucked up the recipe. So I was just at the 36 00:05:43,880 --> 00:05:50,560 store cause I needed to buy a lemon for this recipe and then I need to buy some other shit. 37 00:05:50,560 --> 00:05:56,960 Um, but I thought I had almonds or I thought I at least had almond flour. Um, because this 38 00:05:56,960 --> 00:06:06,760 recipe calls for a bit of almonds ground up finally. It's a sort of flour. Turns out I 39 00:06:06,760 --> 00:06:14,560 have the world's smallest amount of almond flour. So I'm going to, instead of going back 40 00:06:14,560 --> 00:06:21,680 to the store where it was just at or saving this for another day, I am going to try and 41 00:06:21,680 --> 00:06:31,520 substitute most of the almond flours for both polenta. So grits, like really coarse cornmeal 42 00:06:31,520 --> 00:06:39,240 and finally ground cornmeal. Cause I believe the reason that the almonds are in, got that 43 00:06:39,240 --> 00:06:46,760 poem. I believe the reason the almond flour is in the recipe is for just like a bit of 44 00:06:46,760 --> 00:06:54,920 texture that isn't flour or a bit of wetting, a bit of dry ingredients that aren't flour. 45 00:06:54,920 --> 00:07:01,920 So I'm going to give that a shot and we'll see how it goes. It may taste a little corny, 46 00:07:01,920 --> 00:07:13,920 but that is what it is. All right. I'm just going to wash the polenta off my hands. Start 47 00:07:13,920 --> 00:07:41,840 with mixing the wet ingredients together. Yeah. Yep. I'm just going to mix all the wet 48 00:07:41,840 --> 00:07:48,280 ingredients together. So the wet ingredients, the lemon that I squeezed, mild coconut oil 49 00:07:48,280 --> 00:08:09,560 or mild tasting other oil, uh, coconut milk and almond and sugar. Okay. Okay. So I'm just 50 00:08:09,560 --> 00:08:15,280 going to pop my lemon juice in the bowl right away so that I have it measured so I can measure 51 00:08:15,280 --> 00:08:24,440 my coconut oil, which thankfully is already melted because it is hot enough for that right 52 00:08:24,440 --> 00:08:34,960 now. I want the benefit of the summer cooking in the summer. All right. Half a cup of coconut 53 00:08:34,960 --> 00:08:41,160 oil. Um, so that's half a cup of lemon juice, half a cup of coconut oil, and then is a full 54 00:08:41,160 --> 00:08:53,160 cup of full fat coconut milk. So stores will try and sell you this, um, light coconut milk 55 00:08:53,160 --> 00:09:06,520 bullshit. And what that really means is less coconut milk, more water. And while yes, it's 56 00:09:06,520 --> 00:09:18,320 definitely true. It's less fat. Um, I don't think it's a good idea. I think if you want 57 00:09:18,320 --> 00:09:26,320 light coconut milk, you should buy a can of coconut milk or half of it into a container 58 00:09:26,320 --> 00:09:40,680 and top it off with water. And there you go. There we go. I'm very passionate about cooking 59 00:09:40,680 --> 00:09:49,440 with fat. As a vegan, you never want to skimp on adding fat to your recipes when you're 60 00:09:49,440 --> 00:09:59,800 cooking or when you're baking. We don't have dairy. We don't have eggs. We don't have meat. 61 00:09:59,800 --> 00:10:06,600 Obviously those are the things we don't have. So those are like really heavy fat items. 62 00:10:06,600 --> 00:10:12,640 They have a lot of fat and then a lot of, a lot of good tasting shit. So we need to 63 00:10:12,640 --> 00:10:16,720 be sure to add fat to our recipes. Otherwise it's not going to taste good. Fat's what 64 00:10:16,720 --> 00:10:34,760 makes things taste good. All right. And then half cup of sugar, and two teaspoons of almond 65 00:10:34,760 --> 00:10:59,960 extract. These little fricking bottles are always just my nightmare. You can never get 66 00:10:59,960 --> 00:11:08,000 them open. Can't get a good grip on them. There we go. I feel like there should be salt 67 00:11:08,000 --> 00:11:12,840 in here too. I don't know if they put salt in the dry ingredients. I'm going to have 68 00:11:12,840 --> 00:11:29,400 to look into that right now. Let's see. No, there's no salt. That's really weird. It's 69 00:11:29,400 --> 00:11:46,040 really weird. I'm just going to add a little bit. Just a quarter spoon. If the recipe fails, 70 00:11:46,040 --> 00:11:59,560 let's blend the salt and not me, okay? All right. So I'm just mixing up all those. I'm 71 00:11:59,560 --> 00:12:15,600 going to actually use the same ones then for my dry ingredients, which are flour, almonds, 72 00:12:15,600 --> 00:12:25,840 and something else. Oh yeah. The baking powder and baking soda. Okay. So it's two cups flour, 73 00:12:25,840 --> 00:12:42,000 third cup almonds. I'm going to start with the two cups flour because that's going to 74 00:12:42,000 --> 00:13:08,800 be very easy because it's just two cups flour and I have all that. Here's one. Okay. Two 75 00:13:08,800 --> 00:13:26,560 cups flour. Someone has burnt something onto the bottom of my oven and it might've been 76 00:13:26,560 --> 00:13:40,960 me the last time I turned it on or it might've been my partner. I don't know, man. I think 77 00:13:40,960 --> 00:13:50,400 probably it's safe. I have the blame for this one. So if the fire alarm goes off, I'm sorry. 78 00:13:50,400 --> 00:14:08,000 Okay. Teaspoon of baking soda, half a teaspoon of baking powder. Soda and powder. So now 79 00:14:08,000 --> 00:14:14,000 before we get to the almond shit, I'm just going to mix that real quick. Just with the 80 00:14:14,000 --> 00:14:25,200 whisk. Alrighty. Okay. Now the really fluffy part. So I'm going to see how much almond 81 00:14:25,200 --> 00:14:44,800 flour I actually have. Okay. It's just under a quarter cup. So I'm going to top that guy, 82 00:14:44,800 --> 00:15:03,600 quarter cup off with a little blender. There we go. And then I'm going to do a full one 83 00:15:03,600 --> 00:15:17,600 quarter with cornmeal, finely ground cornmeal. And a half quarter with finely ground cornmeal 84 00:15:17,600 --> 00:15:29,600 and then yeah, half. And then top that off with polenta again for texture. Because the 85 00:15:29,600 --> 00:15:36,400 almonds I have, the almond flour I have isn't too, too much texture, but it's a bit. Okay. 86 00:15:36,400 --> 00:15:40,400 Our oven is fully preheated and we're almost done. So I'm going to whisk this flour stuff 87 00:15:40,400 --> 00:15:51,200 together. Yeah, I got everything. Okay. Whisk the flour together. And then that's all whisked 88 00:15:51,200 --> 00:16:01,200 and combined and good and sifted and whatever. I'm going to fold in the wet ingredients. 89 00:16:01,200 --> 00:16:05,200 I'm just going to give them a stir real quick before I do that, just to make sure nothing 90 00:16:05,200 --> 00:16:32,000 settled on the bottom. All right. Stir that in. So I'm hoping to have this for dessert 91 00:16:32,000 --> 00:16:42,400 tonight. We'll see how it goes. It might be more like instead of German, German, it must 92 00:16:42,400 --> 00:16:50,800 be like the almonds, the almond flavoring that makes it German. It's going to be something 93 00:16:50,800 --> 00:16:58,600 else. That's okay. So I'm just stirring around the sides and then going under to make sure 94 00:16:58,600 --> 00:17:06,900 I get all the dry pockets saturated and the texture is looking pretty good. It's looking 95 00:17:06,900 --> 00:17:13,600 actually a lot like cornbread, which I mean, makes sense. It's got a lot of cornmeal in 96 00:17:13,600 --> 00:17:21,600 it, but it smells like almonds and it smells like coconuts. So we're going with it. All 97 00:17:21,600 --> 00:17:36,700 right. Got my date bite. I don't think I have any parchment paper. No. So what I would do 98 00:17:36,700 --> 00:17:43,400 right now with parchment paper, if I had it is I would cut to about inch. So about the 99 00:17:43,400 --> 00:17:53,200 position between your two knuckles on your finger, two inch strips, two one inch strips 100 00:17:53,200 --> 00:18:00,000 and then put them in like a plus thing so that you can have something really easy to 101 00:18:00,000 --> 00:18:13,600 rip and take the cake out, but I don't have that. So it's just gonna get stuck, baby. 102 00:18:13,600 --> 00:18:17,600 Whatever. So I'm just going to spray it down. Nola oil spray, make sure the floor gets really 103 00:18:17,600 --> 00:18:31,600 dry so I can fall and eat it later. And then I'm going to pour the batter in. I'm so hungry 104 00:18:31,600 --> 00:18:42,600 right now. I don't cook with a lot of extract enough. I really love it. It smells so good. 105 00:18:42,600 --> 00:18:47,600 I just don't cook with it enough. Okay. So this is a super nice and thick batter. I have 106 00:18:47,600 --> 00:18:55,600 high doubts that my plums are going to sink down at all into it. And the author suggests 107 00:18:55,600 --> 00:19:06,600 flowering the butt section that you put of the plums into the cake. But we're just going 108 00:19:06,600 --> 00:19:13,600 to do that because that's what she suggests. So alright. She probably knows better than 109 00:19:13,600 --> 00:19:19,600 me. She's made this nine times and I've made it not once because I fucked everything up. 110 00:19:19,600 --> 00:19:25,600 So I'm just flowering the butts and sticking the plums in. So I'm taking my hand, sticking 111 00:19:25,600 --> 00:19:32,600 the flower, patting it on the little round side of the plum and then just sticking that 112 00:19:32,600 --> 00:19:50,600 bad boy in there. Alright. And so I've got one row of three. And then I'm going to do 113 00:19:50,600 --> 00:20:04,600 another one row of three. So flowering that butt. Stick it in. Oh, it's cute. Oh gosh, 114 00:20:04,600 --> 00:20:20,600 this little guy is so cute. Basically threw him at the cake. There we go. And one more. 115 00:20:20,600 --> 00:20:36,600 Stick it in. Alright. Plums are all pretty in a row. Two rows. We'll see what happens. 116 00:20:36,600 --> 00:20:55,600 Alright, into the oven he goes. Bye. Good luck. We'll just all assume that goes really 117 00:20:55,600 --> 00:21:10,600 well. Okay, bye.