EGC: Cakes of Light recipe

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Cakes of Light recipe

Ingredients:

  • Half a gallon (2 liters) of port wine
  • One & half cups of whole-wheat flour
  • Honey (to taste)
  • One & a half tablespoons of olive oil
  • Abramelin oil (to taste - not much!)
  • Other ingredient (see AL III, 23 & 24)

Procedure:
Heat the wine at the lowest heat possible. Steam should be rising, bur it should never boil. It takes approximately five hours. At the end you should have about a quarter of an inch (half a centimeter) of goo at the bottom of the pot.
Preheat the oven to 300o F (150o Celsius). In a mixing bowl add the flour, honey, wine goo, olive oil, Abramelin oil, and other ingredient. Knead until it becomes cookie dough - this takes a while. Add more flour if it's too sticky.
Roll out the dough on to a floured surface. Flour the rolling pin and your hands too. When the dough has been flattened out, cut into cakes using a small circular cutter - a pill bottle top or lipstick top is ideal.
Place cakes on floured sheet and bake them in the oven for no more than five minutes. Usually 3 - 4 minutes is enough. The cakes won't look done when you take them out - just let them cool for a while.

This page last updated: 03/01/2018



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