Lemon curd self-saucing puddings with lemon thyme and pistachio, Helen Goh's lemon and raspberry loaf cake recipe, Lemon and blueberry cream cheese pound cake, Lemon and rose chiffon cake with white chocolate cream icing, Lemon, poppy, thyme and ricotta cake (gluten-free), Apricot lemon cupcakes, with a tahini coconut frosting, Lemon, ricotta and poppyseed steamed puddings. Increase the speed back to medium and mix until creamy, about 2 minutes. Espresso loaf cake with burnt butter and coee icing. While the cake is in the oven, mix together the 30g (1/8 cup) of caster sugar and juice of 1/2 a lemon to make a thick-ish syrup. Stout and chocolate cake with toasted oats. Place the tin on a baking tray and bake for about 55 minutes, or until a skewer inserted into the cake centre comes out clean. The decorating is as easy as the baking in this custard-flavoured celebration cake. It browned really quickly so if making it again I would definitely cover it with tin foil and cook on a lower temperature than recommended. You now have a rolled cylindrical cake! I managed to find some amazing candied lemon rounds at TJ's and they look gorgous on the top. Ready. 4. Who let him into this party? This cake, packing a punch with ground hazelnuts, works warm or cool and its best eaten within a day. This recipe comes from Sweet by authors Yotam Ottolenghi and Helen Goh (Ten Speed Press, 2017). You could add a tablespoon or two of poppyseeds for a pop of texture, but raspberries work beautifully for this summer variation. Find out how we got on, Who:Zainab Juma, Creative Manager, Penguin, What I made:Honey, Macadamia and Coconut Caramels, What I thought:This seemed like a great recipe to try out before the inevitable onset of Christmas and the need to make edible gifts. The recipe uses a very basicselection of ingredients, most of which you will already have in your baking cupboard, and also uses a standard muffin tin without cases so that you get nice clean edges. By clicking Submit, I consent to you using my details to send me The Happy Foodie newsletters, and confirm I have read and understood Penguin Random House's, All the best recipes to take to a King Charles III Coronation street party. The buttercream can be made up to 3 days in advance and stored in the fridge or freezer. Meanwhile, melt butter in a small saucepan over a low heat, add lemon zest and set aside. Step 4. Tell us in the comments below. 2. Want to see how much your house or rental would make on AirBnb? Photograph: Kate Whitaker. It felt really luxurious for such a simple bake. What I thought: Thank you Yotam Ottolenghi and Helen Goh for teaching me how to properly spice gingerbread. 1. Place on a baking sheet and bake for 55-65 minutes or until a skewer comes out clean when inserted into the center of the cake. Make the glaze by whisking the icing sugar with the lemon juice in a bowl. You have reached your maximum number of saved items. Place 10 ounces of the black currants and granulated sugar in a medium saucepan and place over medium-low heat. 7 ounces (200 grams) dark chocolate (70% cocoa solids), broken or chopped roughly into 3/4-inch/2-centimeter pieces 3/4 cup (180 milliliters) heavy cream 1 tablespoon light corn syrup 1 tablespoon unsalted butter, at room temperature Espresso Cinnamon Mascarpone Cream (optional) 1 1/2 cups plus 1 tablespoon (375 milliliters) heavy cream Remove from the oven and place on a wire rack to cool in the pan for 5 minutes before dusting the top lightly with powdered sugar. I haven't tried this recipe yet but I can't imagine why I would ever change from my trusted Ukrainian Poppyseed Loaf from Susan Purdy's book "A Piece of Cake." What I thought:Ive made a very similar vegan version of this recipe and so was pleasantly surprised that despite it being an Ottolenghi recipe, it was still fairly simple. Presenting 20 sublime, simple recipes to make you and me into a Prue or Paul. This simplest of traybakes, packing a coconut punch, really delivers on the comfort-food front. Dust with a little icing sugar if you wish. The dough requires chilling, twice, before it can go in the oven so its not a bake you can throw together at the last minute. Its nearly time for tea. Place the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on a medium-high speed for about 2 minutes until pale and frothy. Lemon Brownies. This cake is just so impressive and fun when you slice into it. You could add a tablespoon or two of poppyseeds for a pop of texture, but raspberries work beautifully for this summer variation. 2. Spoon the mixture into the prepared loaf tin so it rises three-quarters of the way up the sides. Kates rye chocolate cupcakes with orange frosting by Luminary Bakery, Yoghurt, almond and honey cake by Jeremy Lee, Nigel Slaters orange and poppy seed cakes, Rachel Roddys ciambellone di ricotta e limon ricotta and lemon ring cake, Tahini cake with lemon and white chocolate by Sarit Packer and Itamar Srulovich, Cardamom and carrot cakes with maple icing by Anna Jones, Diana Henrys espresso loaf cake with burnt butter and coffee icing, Almond cinnamon cake with Irish cream by Benjamina Ebuehi, Yotam Ottolenghis hazelnut, peach and raspberry cake, Retro-fantastic pineapple upside-down cake by Rukmini Iyer, Jam sheet cake for outside by Claire Ptak, Stout and chocolate cake with toasted oats by Claire Thomson. See what other Food52 readers are saying. Remove items from your saved list to add more. Place the semi-frosted cake in the fridge for 20 minutes, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Sweet by authors Yotam Ottolenghi and Helen Goh (Ten Speed Press, 2017). I used to work at Food52. Strain through a fine-mesh sieve set over a bowl to catch the pure; you only need 2/3 cup, so save any extra in the fridge for another use. The recipe instructs that these cookies are best eaten within a day or two of baking so they retain their gooey texture. With the short end facing you, measure and cut three equal strips parallel to the long edge, each about 4 inches wide. Here are Ottolenghi and Goh's recipes for the Lemon Poppy Seed Cake and the Apple and Olive Oil Cake with Maple Icing. To prepare the glaze, whisk the confectioners sugar with the lemon juice in a bowl. Step 2 Make the cake: Place butter, chocolate and hot coffee in a large heatproof. Be careful not to cut away too much, you really just want to straighten out the edges. Preheat oven to 175C. 5. And they are all, honestly, easy. Its nearly time for tea. And very easy. I managed to find some amazing candied lemon rounds at TJ's and they look gorgous on the top. Set aside. Transfer the mixture to a large mixing bowl and sift the flour and salt directly over the egg mixture in two batches, folding through the mixture with a rubber spatula after each addition. With apples available year round, it is thankfully one of those four-season cakes. (Imagine, for a moment, if you lined up the three strips end to end to create one very long strip. Bake! Sift the flour, baking powder and salt together into a bowl. Place the cake back in the fridge for another 20 minutes before decorating. Ill definitely make them again, and am now ready to turn my attention back to those fruit cakes. Allow the cake to cool for 15 minutes before removing from tin and onto a serving platter, then spoon over the glaze. Hey Friends, Im a multi-award-winning and best-selling cookbook author and photographer. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. In a separate bowl sift the flour, salt, and baking powder together. Grease and line a 20cm x 9cm (base measurement) 8cm-deep loaf tin with baking paper or a cake tin liner. Theres Meera Sodhas salted miso brownies, Nigella Lawsons birthday custard sponge, Anna Joness cardamom and carrot cake. Helen Goh's lemon and. Place the egg whites in a clean bowl of an electric mixer with the whisk attachment in place. One of the great bakers who joins Sear in Beautiful Baking is expat Australian Helen Goh, who works in recipe development with Yotam Ottolenghi and co-authored Sweet with the London restauranteur. Ultra moist and flavorful Lemon Raspberry Cake! Spoon the mixture into the loaf pan so that it rises three-quarters of the way up on the sides. 3. You should still see some lumps and dry streaks. Add cream and continue to whisk at same speed for about 2 minutes, until mixture is well combined and slightly thickened. It is hands down the absolute best poppyseed cake and you can't ruin it - it says to separate the eggs but I never do, I've swapped coconut oil for the butter, soy milk for the regular milk, made it in round cake pans or muffin tins and decorative silicon bakers. Helen Goh's Lemon and Raspberry Loaf Cake. So happy to be part of such a large community of individuals who show love through food! Place the tin on a baking tray and bake for about 55 minutes, or until a skewer inserted into the cake centre comes out clean. Beat on medium-high speed until thick and pale yellow in color. Without the acidity and sweet syrup of a lemon drizzle cake, it's an altogether gentler offering, with the fragrance of lemons coming mostly from the zest. Sift the flour, baking powder, and salt together into a bowl, then use a rubber spatula to fold this into the egg mixture before folding in the butter, poppy seeds, and zest. It wasnt difficult to find eager volunteers to try out the myriad fantastic recipes in this book, from showstopping cheesecakes and perfectly-formed bundts to lollipops and ice cream, but we wanted to make sure we had a good mix of confident confectioners and nervy bakers to give the book a true roadtest and prove that SWEET is full of heavenly recipes that are truly achievable for everyone. But now I have no excuse. The combination of tart lemon and sweet, dark berries coupled with the rich buttercream frosting make this a refreshing yet decadent dessert. Required fields are marked *. Is it possible to make a lemon and raspberry cake? The big surprise for me was the banana. And with the diligence and ingenuity of Goha former psycotherapist who would show up to his house every Sunday afternoon with stacks of cakes, each distinguished by a undetectable-to-most tweakOttolenghi laid claim to the realm of dessert, as well. The cake will keep for about three days, wrapped in cling film. I was not disappointed. Original recipe says 1 1/4 not 1 1/3 tsp baking powder so the 1/3 tsp is probably a typo. I found the recipe very easy to follow, with no overly technical steps and very clear instructions to guide you through. But paging through the book, I was most surprised not by the abundant citrus, or the fresh gooseberries and husk cherries and figs, or the coffee and semolina, passionfruit pulp and star anise and pandan (would I expect anything else? 2. The cake will keep for about three days, wrapped in cling film. Preheat oven to 175C. Also, and this is crucial for me, they were just so easy to make. As you might be able to tell, it caught a bit on the top of the cake although inside it was still lovely, moist and pale. Its quick, and easy. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. I went from pile of ingredients to a river of golden sugar in under half an hour. From summery salads to fresh pastas, explore 10 of the most delicious seasonal summer recipes from Mary Berry, Nigella, Jamie Oliver and more. Line a loaf tin (20cm x 12cm) with baking paper and set aside. Finally, fold in the remaining egg whites until combined, and then scrape the mixture into the lined baking sheet. Truly mouth-watering. I wish it would have turned out better looking but my family loves it. I particularly enjoyed the part where you submerge the blueberries into each muffin mould to ensure that everycake has the same number in each- very satisfying! TIP:For a slightly crusty glaze and more lemony cake, pour over glaze as soon as cake comes out of oven while still in the tin and let cool for about 30 minutes. Line a loaf tin (20cm x 12cm) with baking paper and set aside. Add the softened butter in small chunks then vanilla and salt. Helen and Yotam are absolutely right, crme frache is the perfect, refreshing accompaniment but there would be absolutely no shame in drowning a warmed slice of this gingerbread in custard, either. How did such a humble loafwith no fanciful tahini-cocoa swirl, or candied fennel flower garnish, or sumac streuselend up here? Chocolate cake is always a great pick-me-up and one with stout as a main ingredient is even better. Syrup-sweet and golden little cakes, with citrus overtones, to cheer any afternoon tea break. 3. Beat on a medium-high speed, until light and creamy. Place the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on a medium-high speed for about 2 minutes until pale and frothy. This is a great loaf cake, I want to make this as a round cake - I think I'll bake two batches, but fear that it will make well over enough for two tins, but one will be less than two. Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it. When life gives you lemons, turn them into something sweet! Place the egg yolks in the bowl of an electric mixer with the whisk attachment in place. Leave your comments and join in with the community. Ready. Sprinkle the lemon zest on top and set aside. It is a plain-looking cake, and is easily overshadowed by all the other colourful offerings. This made my day, thank you so much for taking the time to comment and for being an active participant in the clubs! Although the cake is best eaten on the day it's made, any leftovers will be fine the following day if stored in the fridge. While the syrup is cooking, place the egg yolks in the bowl of an electric mixer with the whisk attachment in place. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Dust lightly with icing sugar and serve topped with more raspberries, if you like. What I thought: I always think Madeleines are one of those things how people approach them says a lot about their style of cooking. Steady. Meredith Johnston. But there are lots of recipe updates for you!!! I have (whisper it) yet to bake a cake. Plus, once Id put that beautiful white icing on top, you couldnt really see the slightly over browned cakes beneath anyway so, if I hadnt just revealed allhere,nobody would have known! Spiked with chopped stem ginger, I was thrilled with, well just how gingery this cake was! The ingredients were easy to find too, nothing too adventurous so I would definitely try this again. How do you make lemon drizzle for a lemon cake? Grease the loaf pan and line with parchment paper, then set aside. This is a great loaf cake, I want to make this as a round cake - I think I'll bake two batches, but fear that it will make well over enough for two tins, but one will be less than two. Take one strip of sponge and, starting with the short end, roll it up. 7. Cover with a clean kitchen towel and set aside. Preheat the oven to 325F/165C. Tip: Before you start, overlap 4 strips of parchment over the cake stand, on the edges, and place your first cake layer on top. Add cream and continue to whisk at same speed for about 2 minutes, until mixture is well combined and slightly thickened. 1. Author of the IACP Award-nominated cookbook, Cooking with Scraps. 1. I might have to buy an apron. I might have to buy an apron. No need to stress over decorating this bake let a bundt tin do the work. Yotam Ottolenghi and Helen Goh teach The Happy Foodie how to make the stunning Lemon and Blackcurrant Stripe Cake from their cookbook, SWEET. 160g unsalted butter, diced, at room temperature 200g caster sugar zest of 2 lemons, reserve juice for batter and glaze 3 large eggs, at room temperature 1 tbsp lemon juice tsp almond extract (or vanilla essence) For the lemon glaze 100g icing sugar, sifted 1 tbsp lemon juice Method 1. 2. I made this cake and I used the frozen raspberries, my cake was a gross purple/pink color. The lemon loaf is Helen's perfect accompaniment to a mug of teabut it was nearly forgotten. Continue to whisk until firm peaks form, then gently fold a third of the egg whites into the egg yolk mixture until incorporated. "However ambitious and discerning Helen's palate," the headnote explains, "this light lemon cake is the one she'd take with her to a desert island if she could only choose one.". Yet, for what it's worth, we made this cake on a day the Food52 office was inundated with dessertsand it was gone in ten minutes flat. For the butter cream, the butter should be softened, but not warm. Place one of the cake layers on top. Our best tips for eating thoughtfully and living joyfully, right in your inbox. In any case, it is fabulous. Registered number: 861590 England. 1 lemon, thinly sliced 1 cup fresh raspberries Instructions Preheat oven to 350 degrees (F). Technique tip:Use a small angled palette knife to smooth out the batter before baking and to spread the icing. This month, our Baking Club is focused on Yotam Ottolenghi and Helen Goh's cookbook, and it turns out Jampel was rightthe group's Facebook page has nearly been flooded with photos of the simple loaf. And they are all, honestly, easy. Over mixing is very easy to do, and will result in a dry, dense cake. Place the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on a medium-high speed for about 2 minutes until pale and frothy. When all the syrup has been added, increase the mixer speed to high and continue to beat the mixture for about 10 minutes, until the outside of the bowl is no longer warm. Retro-fantastic pineapple upside-down cake. Place 10 ounces of the black currants and granulated sugar in a medium saucepan and place over medium-low heat. Assemble and Decorate. When I first got my copy of Sweet, the all-dessert cookbook from Yotam Ottolenghi and his longtime sugar conspirator, Helen Goh, I fainted. Turn the cylinder onto the serving plate so that it is standing on one of its flat ends. They were so tasty and went down a real treat at work! 2. The balance of salt to sweet is perfect and Ill be making these again for sure. Also, caramel is heaven. Place the syrup soaked cake layer on top, and press down gently, to push the filling out towards the edge. Again, once this is rolled the cylinder will be getting wider now position the exposed end at the beginning of the last strip and continue to roll. Preheat oven to 175C. Goh shows Sear how to make a lemon and blackcurrant vertical stripe cake. 3. This is to "train" the cake, ready for rolling up again later. A blast from the past for those who remember the 70s and a fruity, spongey treat for newcomers to the bake. We have the buttercream of the cake-baking world: Jeremy Lee, Yotam Ottolenghi, Benjamina Ebuehi. Yummy, happy birthday and happy feasting of course. Bake! In any case, it is fabulous. I asked Helen what made this loaf stand outif not in looks or in ingredients, than in good old deliciousness. Spoon the mixture into the prepared loaf tin so it rises three-quarters of the way up the sides. After about 20 minutes, or when no longer warm, unroll the cake. Add the egg yolks, one at a time, and beat until combined. Place the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on a medium-high speed for about 2 minutes until pale and frothy. Starting at the shorter edge of the cake, carefully roll it up (along with the kitchen towel). Blackberries (or frozen mixed berries) will work just was well to get the bright color. Cream the butter, sugar, vanilla, and lemon zest in the bowl of a stand mixer with a balloon whisk until pale and creamy. Add cream and continue to whisk at same speed for about 2 minutes, until mixture is well combined and slightly thickened. While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle. 3. Add in lemon zest, lemon juice, lemon extract, and salt; beat until combined. Then pour over the lemon sugar syrup and allow to soak in. These work really well for getting an even layer. 125ml sunflower oil, plus extra for the tin. More importantly it brings a level of integrity and engagement to this 'sharing endeavor' not found in any other venue. Carefully peel away the paper and trim the very edges of the sponge. It was really light and would make an excellent pudding too. Place the butter, sugar and lemon zest in a bowl and beat together until pale and creamy. Very nice cake. In a stupor of sugar, I baked through the three pounds of butter in my freezer within the first week of receiving my copy. Do not open the door to check the cake during the first 45 minutes of baking. A cake full of the flavours of a summer afternoon tea, rounded off by a rich, almondy kick. Kates rye chocolate cupcakes with orange frosting. I would be considered a fussy-tarian when it comes to apple cakes, but it only took one bite for me to fall in love with this one. Whisk on medium-high speed until soft peaks form, then slowly pour in the 1 tablespoons granulated sugar. | gatte ki sabji in hindi | , Paella recipe with chicken, chorizo and prawns, Perfectly Steamed Brussels Sprouts with Bacon and Red Onions, Recipe with graham crackers butter and pecans, Keep it simple summer the kitchen recipes, Lemony one-pan orecchiette with sausage and broccolini, Kings Hawaiian Baked Ham & Swiss Sandwiches, Spritz veneziano ingredients splash of soda water, lemon and raspberry cake printable recipe, helen gohs lemon and raspberry loaf cake recipe, Oven roasted cauliflower and broccoli with bacon, 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature, 1/2 teaspoon pure lemon extract (optional), 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first, 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature, 10 tablespoons unsalted butter, a little softer than room temperature, 4 cups confectioners' sugar, more if needed, 1/4 teaspoon pure lemon extract (optional). Preheat oven to 175C. Export 8 ingredients for grocery delivery. Video and story coming soon to the San Francisco Chronicle! Heat the oven to 180C/160C fan/ gas 4. Again, leave a 1cm border around the edge. Helen Goh's lemon and raspberry loaf cake recipe 3 large eggs 225g castor sugar 120ml double cream 75g unsalted butter, cubed finely grated zest of 3 lemons (1tbsp) 170g plain flour 1 tsp baking powder tsp salt 150g fresh raspberries For the glaze 100g icing sugar 2tbsplemon juice 1. That's not the only cake Club members have fallen for, though: We've been seeing quite a few Apple and OIive Oil Cake with Maple Icing. You can find out more aboutSWEETand discover all sorts of recipes from the book that willsatisfy your sugar cravingsby clicking here. But once I came to, I dog-eared nearly every recipe in the book to the extent that all said dog-ears became meaningless. Strawberries and cream cake. Add cream and continue to whisk at same speed for about 2 minutes, until mixture is well combined and slightly thickened. I saved a piece for a friend who told me it was hands down the best lemon cake she's ever had. Richly infused with the authors childhood memories, this simple and fruity pound cake is an everyday treat. Preheat the oven to 325F/165C. You can whip up the batter really quickly and pop in the oven for just10 minutes ofbaking. Set aside to cool for 30 minutes before removing from the pan. . 6. Add the egg yolks one at a time, beating until combined. BraveTarts Honey Roasted Peanut Butter Cookies were so popular last month, Apple and OIive Oil Cake with Maple Icing. 5. Even the surface out with a small spatula and bake for 15 minutes, or until light golden brown and a toothpick inserted into the center comes out clean. How to Make Raspberry Buttercream. Set aside for 1 hour at room temperature (or in the fridge if it is a very warm day) before serving. Do you have strong poppy seed opinions? What I thought: I love any bake involving almond and these teacakes looked so pleasing in the book that I couldnt resist. Resist the temptation to open the door for the first 45 minutes. A dusting of icing sugar offsets the red of the raspberries, but you could also serve with a glaze. And oh what a result! Add the sour cream and continue to whisk for about 2 minutes, until the mixture has combined. Will keep for up to three days in an airtight container. What I thought:I have to fess up at the start of this. Click here to subscribe to my newsletter! Its a game changer for me when I miss and crave that sweet heavenly taste and aroma. Resist the temptation to open the door for the first 45 minutes. Method Preheat the oven to 170C/150C Fan/Gas Mark 3. Then imagine rolling that very long strip up, from one end to the other. You could add a tablespoon or two of poppyseeds for a pop of texture, but raspberries work beautifully for this summer variation. I found this recipe super easy (and I cannot bake). Who:Stephenie Naulls, Senior Marketing Executive, Ebury, What I made: Lemon and Raspberry Cupcakes. I would consider this apple cake to be incredibly versatile: Perfect for breakfast, at tea, or as a fancy dinner party dessert. I'm planning on filling the middle with a cream cheese mixed with some meyer lemon marmalade and then using the same glaze on the top. Beat the ingredients together, until a smooth batter forms. Add recipes to your saved list and come back to them anytime. As always, bring it back to room temperature before serving. When the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting, then top with the raspberry preserves. Berries Recipes. Method 1. It's quick, and easy. Lemon Meringue. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. Make the glaze by whisking the icing sugar with the lemon juice in a bowl. The recipe's now been updated: 1 1/3 cups (170 grams) all-purpose flour, Lemon and Poppy Seed Cake (National Trust Version), cup plus 2 tablespoons (225 grams) granulated sugar, tablespoons (70 grams) unsalted butter, cubed, plus extra for greasing, Finely grated zest of 3 lemons (1 tablespoon), cup (90 grams) confectioners' sugar, sifted. Grease the loaf pan and line with parchment paper, then set aside. Place the tin on a baking tray and bake for about 55 minutes, or until a skewer inserted into the cake centre comes out clean. There are cloud-light sandwich cookies called Powder Puffs, there are Saffron and Almond Ice Cream Sandwiches, and there arefor crying out loudLittle Baked Chocolate Tarts with Tahini and Sesame Brittle. The addition of heavy cream makes the cake particularly tender and moist; the abundant lemon zest perfumes each slice without inducing puckers; and the glaze, bolstered by confectioners' sugar, does not seep into the cake, thereby avoiding any syrupy sogginess. Feed your appetite for cooking with Penguins expert authors, Life for The Happy Foodie team has been much sweeter since Yotam Ottolenghi and Helen Gohs sugar bible, SWEET, came into our world.
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